James Martin shows how to cook the perfect rump steak, worthy of a top-end restaurant, without having to leave the house. Preheat the oven to 200C/180C Fan/Gas 6. Place the potato in a saucepan of ...

James Martin shows you how to cook a great rump steak with homemade béarnaise sauce ... You will need a deep fat fryer for this recipe. Heat the vegetable oil in a deep fat fryer to 160C/320F.

Thread the steak onto metal skewers and rub with olive oil. Place on a baking tray and cover completely with the rock salt. Place in the fridge for 1 hour. Wipe with absorbent paper to remove the rock ...

Thread the steak onto metal skewers and rub with olive oil. Place on a baking tray and cover completely with the rock salt. Place in the fridge for 1 hour. Wipe with absorbent paper to remove the rock ...

Marinate matured rump steak in olive oil, the juice of lemon and a good crack of black pepper. Place a pan over a high heat and, when hot, sear the steak, fat side down first. Fry for 5 to 10 minutes ...

Char-grill under a hot grill until tender. Rub the rump steaks with olive oil and seasoning. Pan-fry in a searing hot pan until cooked to your liking. Leave to rest briefly. Serve with the charred ...

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Mix all the ingredients for the marinade together in a wide bowl. Add the slices of steak and leave to marinate for two hours or so — not much longer or the wine will draw too much liquid from ...

The herb baste is brushed over the steak while it cooks and then a little is drizzled over at serving time. This recipe uses rump cap steak. Ask your butcher to trim and portion your meat if you ...

Snip the fat around the outside edge of the steak about every 3cm to prevent curling. Place in the marinade. Cover and refrigerate for at least 1 hour, turning the meat once or twice to marinate ...

Prep time: 15 minutes, plus 1 hour of marinating time Cook time: 18 minutes 2 For the steaks and marinade For the black garlic purée For the broccoli Recipe from Cooking with Anna: Modern Home ...