Rump steak in Emile Henry

So, you can always find some bargains in supermarkets – and that’s what happened to me last year on the last day of December. We went for a last shopping before everything is closed, and I realized that quite a lot of different steaks are very cheap.

There were Irish rump steaks and steaks from the States at something like the 20% of the original price. So I bought a lot. Really.

And then I figured that I make one of them in the oven in a glass baking dish, and that was perfect. In fact so perfect, that my wife, who doesn’t really enjoy eating steaks, wanted to have another one the day after.

We couldn’t really do that then, but a week later I thought that I took a step forward, and I used my ceramic dish, the Emile Henry one.

And that time I took some photos, too.

The first one had been a steak from the United States, the second one was an Irish rump steak, and, unfortunately, I couldn’t bring the best out of it. It wasn’t really bad, but it could have been better, really.

I left it in the oven for too long, that was the biggest mistake, so the meat wasn’t that tender, lost mostly the juices, the moist. You can see that on this picture, it is a bit dry.

Probably putting sliced tomato in the dish was not the best idea that time – it lost most of its water and damaged the onion bed under the steak so that wasn’t so tasty either. Anyway, as it was steak on a vegetable bed, I sliced a couple of onions, tomatoes to the bottom of the dish, added “ajo negro” (or black garlic), salt and pepper. And as usual, the steak was covered with that two things, too.

I expected something better, probably the meat was different, too, but still, I shouldn’t have left it in the oven for more than 20 or 30 minutes.

So, be careful with the timing!

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