Just a tip,next time use a fair bit more butter,let it go a little brown (beurre noisette) and keep basting the steak,you can also add garlic and rosemary to the butter too !
Letting your steak rest is really important for the juices to equalise, however I like my steak hot so I cover it with tinfoil and a teatowel to keep the heat in. It did look like a great cooking job. Well done Gareth.
Blimey Gareth , for someone who is " not a chef," you cooked that steak pretty much spot on. It was pink and juicy in the middle. I usually season with salt several hours before cooking it, it's supposed to create a good crust.
Agree - always, always, always salt ahead of time - even the day before. I've found that it lets the salt penetrate into the meat and season it more evenly.
Oh my God ! Rest the steak at room temp for a few hours before attempting to cook, add oil to a plate then season the steak with salt & pepper , get the pan hot, fry both sides for 1 minute on high heat, turn heat down to medium, fry on each side for 3 minutes, let it rest on a warm plate under foil for 20 mins…enjoy !
Gareth, always remove the meat from that awful plastic air tight packaging when letting it get to room temp, will get rid of that horrible smell and the steak will also go back to it's normal red colour.
You'd find it even tastier if you seasoned it before cooking. Just a little coarsely-ground salt and black pepper on either side works absolute wonders.
That James Martin says season after otherwise the seasoning will burn. Theres some conflicting methods to cooking a steak, some say leave it to sear & don't touch until its ready to flip, others say flip it often. Either way what you want is a malliard reaction to help give it flavour.
I have one of these every Friday. Friday steak and wine night. To be honest occasionally they can be a bit hit and miss. I’ve had a couple of tough ones and a few lacking flavour but on the whole they’re excellent and great value.
A good tip for supermarket steak is to take it out of the packaging a day or two before you cook it, and leave it on a plate in the fridge to age it a bit more and slightly dry it out, and flip it over to treat both sides. You might as well rub on a bit of soy sauce and oil on it too, to marinate it and tendorise the meat.
@@jaynebailey2266 It dries it out and ages it by another couple of days, obviously. And if you leave it wrapped-up in the plastic it won't dry out or age as fast.
@@robambrose4199 you won’t gain anything doing this on a 30 day wet aged steak. Anything beyond about 11 days is purely marketing and adds very little in terms of eating quality
Do make sure you regularly season your cast iron pan so that it doesn’t rust This is done by placing the pan on the stove and then you add a teaspoon of oil then spread the oil on the pan then let it cook and it should be ready for use But I’m glad you enjoyed this steak what a cracking review
One thing you can say about the German stores they do support the British farming industry unlike a another store who show there products who tend to get products from Poland
Im a massive wrestling fan! But I started watching it when my favourite wrestler debute back in 1997.. I will see if people can tell which is my favourite wrestler of all time is.. Couple of Hints - His favourite move is chockslam.. Colours Red and tone is black.. He wears a glove.. He has a colourless Iris.. Strongest wrestler of all time.. Won The Weakist Link..
That looked beautiful Gaz.. Regardless of all the other comments (and the purist of the vibe your trying to give), just before that steak was done I'd have thrown in some finely sliced 'shrooms, given them a minute or so with a crack or 2 of black pepper, half a cup of boiled water, sizzle for a second and work the pan to deglaze, knock the heat off and stick a lid on and let it "cool/rest" for 4-5mins then serve up with the ' Shrooms and juice on top - 🤤🤤 my personal idea of perfection!!!
You say your no chef Gareth but you gave a really good account of yourself here, going to pop into Aldi this afternoon and get a couple of these as a treat at the weekend.
Hi there, we regularly buy steaks from Aldi, and, like you I look through them all first. In general we buy the rib eye or the fillet (well that's the labels on the packet 😂) To be fair we've never had a bad one and some have been better than the expensive ones from the butcher!! You made a good job of the rump. Should keep it secret really otherwise they won't have any left!!! Malc and Ann North Lincs xx
I've had loads of these.I just sprinkle a load of Dunns River all purpose seasoning on them and cook them on the Opti-Grill.I've not had a chewy one yet,they're bloody lovely.The Iceland and the Sainsbury's equivalent however were inedible.The Sainsbury one was so tough i almost choked and had to spit it out
Take it out the night before and season it in a sealable freezer bag and pop it in the fridge overnight and take it out in the morning. About an hour before cooking, punch and slap the crap out of it on a counter like it owes you money. Place the bagged steak in another bag so it won't leak and sit on it for about half an hour. No word of a lie this helps, as does using a spash or two of pinapple juice the night before, or baking soda, but if you use soda rinse it off before cooking and eat it with gravy or BBQ sauce otherwise it'll taste odd.
I remember Kendo Nagasaki {Peter William Thornley} lifting Big Daddy up to shoulder height, before throwing him down to the ring floor. That guy was nowhere near as big but was incredibly strong. Gareth, do you recall the 'I'm going to tear off this guy's mask', comedic shenanigans, to find out who he really is ? As if his fellow wrestlers and Kent Walton didn't already know !
i prefer rib eye but i might be tempted when i go to aldi next week , thats if they have any in ! , asda did a thick cut rib eye and i cooked it in the oven as the pack suggested and by the time id done some chips and onion rings and the pepper sauce i looked at the plate and thought thats enough for 2 and ill never eat all that but it was fantastic and didnt touch the sides , i let it sit in the juices and it just sucked them all back in .
For me I have to have peppercorn sauce all over my steak as its super yummy. I season mine with garlic powder, salt and pepper and always rest it for 5 mins after cooking. Nom nom.
When I used to cook in a cast iron pan, I would sprinkle salt over the bottom of the pan before I placed the meat in the pan. It was supposed to help keep the meat from sticking. I would then salt the top of the meat. When I ate beef, sirloin was always my favorite; it's leaner but the flavor was always good to me.
buy yourself a Thermapen and/or ask for one for Christmas - game changer! Don't cook steaks like this to time - go with temperature, and a Thermapen will give you an instant reading. Great looking steak btw - thanks for the video.
I remember Big Daddy in his red swimming costume. He was the good guy. And then there was Giant Haystacks who was the bad guy! Nostalgic memories. Thanks Gareth X
I think I've mentioned it before, but no harm in saying again. I've found the Morrisons flat iron steak a decent cut. Better than their Bavette ones; more tender and flavoursome. Two in a pack, so I freeze one when I open the pack. I don't often do them as steaks (pan or grilled) these days, but oven cook them in a foil package sat in a water bath. Ideal as a substitution for a beef joint for someone on their own. For variation you can add other stuff in the foil pack. It generally creates a decent amount of stock that you can use to make a gravy. I've found that there's enough to eat with your roast dinner; I retain some to go on sandwiches or with a salad at tea time.
I had a morrison flat iron the other day and it was damm good, really really nice ill deffo get it again but it was 14.50 per kg and these big daddy rumps are 12pound mark so the flat iron is more expensive
Rump steak or what we call Popeseye steak in Scotland (supermarkets call it rump steak obviously don't realise we call it something else, the same thing happens with turnip, what England calls Swede we call Turnip and what we call Swede , England calls turnip) is my favourite steak, we cut it thin and for me it is the most beefy flavour of steaks
I cook mine in the George Forman then let it rest- covered for at least 5 minutes ..it doesn’t get cold..you don’t get a lot of leakage..but you get great crustification..yummy..Marion 🏴
After salting both sides, its best to add abit of cooking oil to start and sear the sides, then add a few chunks of butter and baste to finish. Gorden ramsey adds garlic and rosemerry to the butter if you feel fancy. What you did seemed to have a good result though, even if you were tight with the butter, which is the only thing i think you could improve here..
Get yourself a good meat thermometer. Salt the rump and leave in the fridge for 4 hours. The rump depends on thickness, say 1.5 inch, which tends to be uneven, flatten it out evenly. 2 minutes on each side in a hot hot hot cast iron pan. 8 minutes in a hot oven 200c. Test temp, should be between 55-60c. Rest for 5 minutes. Never overcook rump. Flank/bavette needs to be treated the same.
That’s me having steak tonight Gaz 😍😍😍 I usually get the “king of steaks” sirloin from Aldi, my trick to find the best is look for the darkest coloured ones. This however is getting bought tonight. Good shout mate 👍🏼🇬🇧🇬🇧
Beautifully cooked.I presume you know to never use soap on cast iron,just hot water and scraping.If you use the pan more often and keep it seasoned if it is accidently washed in soap it will eventually be as good or better than any non-stick and will actually improve the flavor of food cooked in it.Any persistent stuck food is easy to burn off,with good ventilation and being careful.Also I would always oil the pan not the meat and use the Italian trick off mixing butter and olive oil to stop butter from burning.
Oh Gareth, that was lovely. I lost a very good friend recently from Yorkshire and you sound just like him, brought a tear to my eye. That's pretty much how I cook my steak from Asda but I must try Aldi or Lidl too.
You’re right the middle bit looked medium rare ish , but rump not easy to get right , fillet - just k ok its horns off , wipe its arse and put it on plate . Ribeye and sirloin med rare , rump c@n often need medium to break down connective tissue give tissues .
Aldi and Lidl have the best steaks, tried Asda 28 day matured rump the other day and it was just chewy gave half to the dog so back to Lidl for me. Keep up the good reviews
I just ate some crumpets but the steak in thumbnail, looks so good. I think I’ll treat me and dog to a steak, tomorrow. Although, I can never make up my mind on what type to buy. 1 day I’m going to buy 1 of each and cook em all together. I usually go with ribeye or whatever looks good.
Chef tip: Turn it once after only a minute, after another minute put in a good full spoon of unsalted(!) butter, sear it with two more turns in the butter, kill the fire, immediately throw a handful of things like chopped onions, mushrooms, garlic and fresh(!) herbs of your choice in the pan and cover with a lid for 10 minutes. The things you add cool down the pan to the right resting temperature and bring a nice flavor to the butter and the meat juices, just strain the liquid to the steak on the plate. Enjoy.
Good steaks in Aldi.. not so keen on rump, love rib eye but have been known to have all the cardboard trays down in the aisle looking for the marbling 🧐😋all the best Lincoln from Heysham 👍
GB 7176 is Packed in Wales by Kepak Big Daddy aka Shirley Crabtree As a Chef I would let you cook me that.... I sometimes don't salt but sprinkle a little bit of oxo cube over mine as it's resting. Quality as per usual.
Hello Gareth looks a nice piece of steak yes we all cook differently I like my steak well done the price is not too bad for Aldi so 5.69p is not bad value for money a good honest food review
Definitely noticeing more silver skin in many aldi and lidl stakes even the dry aged ones! It's as if the butchery is poor, had to trim a few up lately even fillet stakes had a silver skin which ran through the middle lie the stake had been rolled n shaped!!! . I'd say have a good look through them as some are clearly better marbled n cut better. Great video 👌
That looked lovely mate and I'd say you nailed the cooking with all the chard bits but still a little pink in the middle but the juice running clear beautiful I usually prefer a sirloin or rib eye but I'll be trying one of those for sure 👍
Weird looking rump, no obvious picanha. Good job cooking. Pan straight to deglase with a few spoons of water, pour the juice onto the steak resting, then under the hot tap, bit if a brush. No detergent. Perfect
I honestly believe, a good vet could bring that back to life lol.... well done for me pal. I really enjoying the Iceland Black pudding. Beef blood or not
11 Pounds per kilogram is a fairly good price for beef steak, especially 30 days matured (most of the times beef is matured a week or so and perhaps costs more, depending on the store) Something I do sometimes add is a tiny squeeze of a lemon to add contrast and sort of cleaning the palate from the fat (basically balancing it out)
sister works for aldi for years! alarms always going off happen to us few times always stop and wait they just wave us through because they know us lol not seen this in there yet looks awsom rump is a nice cut more flavour you cooked it well il have to send the misses in for some of these she loves her steaks lol
Good afternoon Gareth I buy them there lovely 👍👍👍 I remember watching big daddy and giant haystacks excellent years 👍 a nice bottle of red will goes down well with that👍 lovely video as usual.
I have a 10 once grass feed rump steak from lidil occasionally it's now my go to steak 🥩 just melts in the mouth it's the best steak I've ever had and I've had em from a proper butcher ,I don't faff about salt and pepper each side and put in the george forman grill for 5 mins each side and yes you definitely need to go through and choose the right one when shopping
The same thing happens when you walk out of my town centre Sainsburys . Almost 100% guarantee that despite paying at the self service checkout no one ever stops me when the alarms go off. I used to stop but the staff take no notice.
05:40 top tip, add some cloves of garlic and some rosemary to the pan with the butter when you baste it, it tastes amazing. Also get it out of the fridge on a plate and salt it a good two hours at least before cooking so it's room temperature. ALDI are known for the quality of their meat but that steak is a little too red, it's a good idea to try and get the reduced ones about to go out of date. The blacker the steak the better it will be!
Steak is so subjective. Each animal can produce a different texture and flavour, its a natural product. You can get a lovely steak one week and the next it can be tasteless, tough and full of gristle.
gareth when your resting your steak while the pan is still hot add a little butter and boiling water and reduce a little for more sauce and have a piece of bread and butter to mop up the sauce at the end heaven lol
That steak looked delicious cooked to my liking 😋..and yes i remember Big Daddy because i met him once when i actually appeared on Tiswas..but i wonder who the Phantom flan slinger was 🤔
Just a tip,next time use a fair bit more butter,let it go a little brown (beurre noisette) and keep basting the steak,you can also add garlic and rosemary to the butter too !
👍🎄
President butter is the best.. It's the only brand that doesn't include rapeseed oil in the ingredients 🔥 🔥 🔥.
Sounds good!
@@williampotato1221 butter (of any brand) does not, and is not allowed by law to include any vegetable fat.
@@martino9143 What? Regarding rapeseed oil?? Every butter brand uses that rubbish 🥴.
Letting your steak rest is really important for the juices to equalise, however I like my steak hot so I cover it with tinfoil and a teatowel to keep the heat in. It did look like a great cooking job. Well done Gareth.
l sous vide my steak but you cant let it rest or it will be cold if you like your steak rare
I don’t eat steak much but when I do, I never let it sit for 5mins, I don’t like Luke warm steak. I guess I could try it on a heated plate.
I never let my juices "equalise." Maybe that's where I'm going wrong? 🤣
Microwave a saucer for 3 minutes, rest steak on that covered with foil, it'll still be hot after 10 minutes
Sick idea. Gna try that
Blimey Gareth , for someone who is " not a chef," you cooked that steak pretty much spot on. It was pink and juicy in the middle. I usually season with salt several hours before cooking it, it's supposed to create a good crust.
That's called dry brining and it takes a steak to another level.
Agree - always, always, always salt ahead of time - even the day before. I've found that it lets the salt penetrate into the meat and season it more evenly.
It certainly does and good on you for sharing that info..
Oh my God ! Rest the steak at room temp for a few hours before attempting to cook, add oil to a plate then season the steak with salt & pepper , get the pan hot, fry both sides for 1 minute on high heat, turn heat down to medium, fry on each side for 3 minutes, let it rest on a warm plate under foil for 20 mins…enjoy !
Unless you could afford, say, a Porterhouse steak then a Rump steak is always going to be the best next choice for flavour. Looks lovely.
Gareth, always remove the meat from that awful plastic air tight packaging when letting it get to room temp, will get rid of that horrible smell and the steak will also go back to it's normal red colour.
You'd find it even tastier if you seasoned it before cooking. Just a little coarsely-ground salt and black pepper on either side works absolute wonders.
That’s what I do and I sometimes put a drop of oyster sauce or soya.
That James Martin says season after otherwise the seasoning will burn. Theres some conflicting methods to cooking a steak, some say leave it to sear & don't touch until its ready to flip, others say flip it often. Either way what you want is a malliard reaction to help give it flavour.
I have one of these every Friday. Friday steak and wine night. To be honest occasionally they can be a bit hit and miss. I’ve had a couple of tough ones and a few lacking flavour but on the whole they’re excellent and great value.
A good tip for supermarket steak is to take it out of the packaging a day or two before you cook it, and leave it on a plate in the fridge to age it a bit more and slightly dry it out, and flip it over to treat both sides. You might as well rub on a bit of soy sauce and oil on it too, to marinate it and tendorise the meat.
A couple of days won't age a steak tho it will start to dry out due to being open to the air
@@jaynebailey2266 It dries it out and ages it by another couple of days, obviously. And if you leave it wrapped-up in the plastic it won't dry out or age as fast.
Just salt it a couple of hours before cooking.
@@robambrose4199 you won’t gain anything doing this on a 30 day wet aged steak. Anything beyond about 11 days is purely marketing and adds very little in terms of eating quality
@@gellyfour Not true. It makes a massive difference or I wouldn't bother doing it.
I quite fancy that end bit… u can hear him drooling 😂
Haha 👍
Do make sure you regularly season your cast iron pan so that it doesn’t rust
This is done by placing the pan on the stove and then you add a teaspoon of oil then spread the oil on the pan then let it cook and it should be ready for use
But I’m glad you enjoyed this steak what a cracking review
Thanks for the tip!
One thing you can say about the German stores they do support the British farming industry unlike a another store who show there products who tend to get products from Poland
Im a massive wrestling fan! But I started watching it when my favourite wrestler debute back in 1997..
I will see if people can tell which is my favourite wrestler of all time is..
Couple of Hints -
His favourite move is chockslam..
Colours Red and tone is black..
He wears a glove..
He has a colourless Iris..
Strongest wrestler of all time..
Won The Weakist Link..
That looked beautiful Gaz.. Regardless of all the other comments (and the purist of the vibe your trying to give), just before that steak was done I'd have thrown in some finely sliced 'shrooms, given them a minute or so with a crack or 2 of black pepper, half a cup of boiled water, sizzle for a second and work the pan to deglaze, knock the heat off and stick a lid on and let it "cool/rest" for 4-5mins then serve up with the '
Shrooms and juice on top - 🤤🤤 my personal idea of perfection!!!
You say your no chef Gareth but you gave a really good account of yourself here, going to pop into Aldi this afternoon and get a couple of these as a treat at the weekend.
Add gravy, fried onions and boiled spuds and it'd be perfection on a plate.
Hi there, we regularly buy steaks from Aldi, and, like you I look through them all first. In general we buy the rib eye or the fillet (well that's the labels on the packet 😂) To be fair we've never had a bad one and some have been better than the expensive ones from the butcher!! You made a good job of the rump. Should keep it secret really otherwise they won't have any left!!! Malc and Ann North Lincs xx
I've had loads of these.I just sprinkle a load of Dunns River all purpose seasoning on them and cook them on the Opti-Grill.I've not had a chewy one yet,they're bloody lovely.The Iceland and the Sainsbury's equivalent however were inedible.The Sainsbury one was so tough i almost choked and had to spit it out
Take it out the night before and season it in a sealable freezer bag and pop it in the fridge overnight and take it out in the morning. About an hour before cooking, punch and slap the crap out of it on a counter like it owes you money. Place the bagged steak in another bag so it won't leak and sit on it for about half an hour. No word of a lie this helps, as does using a spash or two of pinapple juice the night before, or baking soda, but if you use soda rinse it off before cooking and eat it with gravy or BBQ sauce otherwise it'll taste odd.
No surprise about Sainsburys worse than Tesco in my opinion, and that's saying something.
@michaelhughes7718 whatever your eating its not classified as stake lmao pro tips on turning non edible cuts in to imitation stake tho
I remember Kendo Nagasaki {Peter William Thornley} lifting Big Daddy up to shoulder height, before throwing him down to the ring floor. That guy was nowhere near as big but was incredibly strong. Gareth, do you recall the 'I'm going to tear off this guy's mask', comedic shenanigans, to find out who he really is ? As if his fellow wrestlers and Kent Walton didn't already know !
That was a fine big steak. Some fried onions thick cut chips and pepper sauce for me. Heaven.
i prefer rib eye but i might be tempted when i go to aldi next week , thats if they have any in ! , asda did a thick cut rib eye and i cooked it in the oven as the pack suggested and by the time id done some chips and onion rings and the pepper sauce i looked at the plate and thought thats enough for 2 and ill never eat all that but it was fantastic and didnt touch the sides , i let it sit in the juices and it just sucked them all back in .
So glad you enjoyed it Gareth
For me I have to have peppercorn sauce all over my steak as its super yummy. I season mine with garlic powder, salt and pepper and always rest it for 5 mins after cooking. Nom nom.
I’ve been using these “Big Daddy” rump steaks for my curries for quite a while, just the right size for a serving of vindaloo!
sounds nice i dont think i could curry one tho tooo nice
@stephenwhitnall322 Steak one night, curry the next??
Me too just started to use them for currys
I had one last night for tea with eggs and home cooked chips and beans mushrooms lovely
Yum 😋
When I used to cook in a cast iron pan, I would sprinkle salt over the bottom of the pan before I placed the meat in the pan. It was supposed to help keep the meat from sticking. I would then salt the top of the meat. When I ate beef, sirloin was always my favorite; it's leaner but the flavor was always good to me.
I live in Australia and aldi meat is very good great job cooking your steak well done sir
Love the Big Daddies! Enough for two and superb value.
I'll be looking for those for sure. Always been nervous about buying cheaper steaks but will give that one a try for sure. Thanks mate.
You're welcome
Cast iron is perfect for resting a steak in a warm oven while you plate up your veg. Good vid!
buy yourself a Thermapen and/or ask for one for Christmas - game changer! Don't cook steaks like this to time - go with temperature, and a Thermapen will give you an instant reading. Great looking steak btw - thanks for the video.
Cheers mate for the tip. Good idea that thank you
little tip for you rub baking powder all over the steak a good hour or so before cooking helps make it lovely and tender
I remember Big Daddy in his red swimming costume. He was the good guy. And then there was Giant Haystacks who was the bad guy! Nostalgic memories. Thanks Gareth X
Haha yes I remember the wrestling 😄
I think I've mentioned it before, but no harm in saying again. I've found the Morrisons flat iron steak a decent cut. Better than their Bavette ones; more tender and flavoursome. Two in a pack, so I freeze one when I open the pack.
I don't often do them as steaks (pan or grilled) these days, but oven cook them in a foil package sat in a water bath. Ideal as a substitution for a beef joint for someone on their own. For variation you can add other stuff in the foil pack. It generally creates a decent amount of stock that you can use to make a gravy.
I've found that there's enough to eat with your roast dinner; I retain some to go on sandwiches or with a salad at tea time.
I had a morrison flat iron the other day and it was damm good, really really nice ill deffo get it again but it was 14.50 per kg and these big daddy rumps are 12pound mark so the flat iron is more expensive
Rump steak or what we call Popeseye steak in Scotland (supermarkets call it rump steak obviously don't realise we call it something else, the same thing happens with turnip, what England calls Swede we call Turnip and what we call Swede , England calls turnip) is my favourite steak, we cut it thin and for me it is the most beefy flavour of steaks
I cook mine in the George Forman then let it rest- covered for at least 5 minutes ..it doesn’t get cold..you don’t get a lot of leakage..but you get great crustification..yummy..Marion 🏴
Foodie, peppercorn sauce is lovely with any steak and not forgetting mushrooms...I'm salivating 🍄🍄
After salting both sides, its best to add abit of cooking oil to start and sear the sides, then add a few chunks of butter and baste to finish. Gorden ramsey adds garlic and rosemerry to the butter if you feel fancy. What you did seemed to have a good result though, even if you were tight with the butter, which is the only thing i think you could improve here..
Brilliant review as usual
You can't beat an Aldi steak for quality and value. I concur, rib eye is king!
Love watching your channel really down to earth guy also brilliant reviews
Cracking episode! You cannot beat cast iron for cooking steak! Nice technique as well!
Cheers pal, thank you. 😊
Get yourself a good meat thermometer. Salt the rump and leave in the fridge for 4 hours. The rump depends on thickness, say 1.5 inch, which tends to be uneven, flatten it out evenly. 2 minutes on each side in a hot hot hot cast iron pan. 8 minutes in a hot oven 200c. Test temp, should be between 55-60c. Rest for 5 minutes. Never overcook rump. Flank/bavette needs to be treated the same.
Good to see you have some Nam-Pla (Squid brand) fish sauce on your worktop!
he liked em so rare he ate em still in the field 🤣
That’s me having steak tonight Gaz 😍😍😍
I usually get the “king of steaks” sirloin from Aldi, my trick to find the best is look for the darkest coloured ones.
This however is getting bought tonight. Good shout mate 👍🏼🇬🇧🇬🇧
Great idea cheers Dan
It beats me how restaurants charge so much for steak! They are the ultimate fast food! Nice video!
Big up !!!!! Within seconds of you eating anything i can tell within seconds if its a banger or not😂 anyways keep up the great content 👍🏽
Beautifully cooked.I presume you know to never use soap on cast iron,just hot water and scraping.If you use the pan more often and keep it seasoned if it is accidently washed in soap it will eventually be as good or better than any non-stick and will actually improve the flavor of food cooked in it.Any persistent stuck food is easy to burn off,with good ventilation and being careful.Also I would always oil the pan not the meat and use the Italian trick off mixing butter and olive oil to stop butter from burning.
Gareth, it does look really good. I'd also put a little Worcester sause in the butter, too.😊
Sounds great!
Oh Gareth, that was lovely. I lost a very good friend recently from Yorkshire and you sound just like him, brought a tear to my eye. That's pretty much how I cook my steak from Asda but I must try Aldi or Lidl too.
Can't beat a good steak! Medium rare Rib Eye is my favourite. Great review 👍🏼👍🏼
Yes same here
Agreed, love a ribeye 😊
yeahh rib eye is good not had steak for ages
Looks lovely. A spoonful of French Onion Gravy and half a cup of tomato juice or water and heated up a bit in the pan would be great over the top.
Really good steak, I always trim them and put the bits cut of in with it when cooking, Having one today funnily enough, yum yum.
You’re right the middle bit looked medium rare ish , but rump not easy to get right , fillet - just k ok its horns off , wipe its arse and put it on plate . Ribeye and sirloin med rare , rump c@n often need medium to break down connective tissue give tissues .
That steak looks absolutely perfect to me. Great job, Gareth. 😋
Thank you 😋
Aldi and Lidl have the best steaks, tried Asda 28 day matured rump the other day and it was just chewy gave half to the dog so back to Lidl for me. Keep up the good reviews
Great price for such a steak. Great show Gareth
I just ate some crumpets but the steak in thumbnail, looks so good. I think I’ll treat me and dog to a steak, tomorrow. Although, I can never make up my mind on what type to buy. 1 day I’m going to buy 1 of each and cook em all together. I usually go with ribeye or whatever looks good.
I live in Australia and Aldi’s steaks are amazing here, really excellent quality
Looks good Gaz. 👍 Gonna go n get me n the misses 1 of them.
I remember well Big Daddy n Giant Haystacks. 😃😃😃
Chef tip: Turn it once after only a minute, after another minute put in a good full spoon of unsalted(!) butter, sear it with two more turns in the butter, kill the fire, immediately throw a handful of things like chopped onions, mushrooms, garlic and fresh(!) herbs of your choice in the pan and cover with a lid for 10 minutes.
The things you add cool down the pan to the right resting temperature and bring a nice flavor to the butter and the meat juices, just strain the liquid to the steak on the plate.
Enjoy.
Cheers
Well cooked mate! I cook steak the same way. Oil the steak, not the pan, then cook on high heat! Simple, but great 👍
I always get the sirloin steak from aldi.. never a bad one done in airfryer.. fabulous... That looked nice 👌
Good steaks in Aldi.. not so keen on rump, love rib eye but have been known to have all the cardboard trays down in the aisle looking for the marbling 🧐😋all the best Lincoln from Heysham 👍
Hope you enjoy
Looked really good mate, great job
You've cooked it medium well, and it is a taste issue. Rump is Ok for medium rare. But again, a good review from an honest independant critic!
Bought one at weekend as you say u have to go through the pile to get a gdun,i cut it in half longways and cut it up for a curry very nice
I get this regular and pot roast in stock and veg for wife and I ,you should try it it makes a good meal for two
GB 7176 is Packed in Wales by Kepak
Big Daddy aka Shirley Crabtree
As a Chef I would let you cook me that....
I sometimes don't salt but sprinkle a little bit of oxo cube over mine as it's resting.
Quality as per usual.
Haha cheers
Hello Gareth looks a nice piece of steak yes we all cook differently I like my steak well done the price is not too bad for Aldi so 5.69p is not bad value for money a good honest food review
Definitely noticeing more silver skin in many aldi and lidl stakes even the dry aged ones! It's as if the butchery is poor, had to trim a few up lately even fillet stakes had a silver skin which ran through the middle lie the stake had been rolled n shaped!!! . I'd say have a good look through them as some are clearly better marbled n cut better. Great video 👌
You say that you are not a chef but as far as I can see you did a great job on that steak. :)
That looked lovely mate and I'd say you nailed the cooking with all the chard bits but still a little pink in the middle but the juice running clear beautiful I usually prefer a sirloin or rib eye but I'll be trying one of those for sure 👍
Cheers mate, all the best 👍
It looked good, I would recommend a sprinkling of dried oregano before cooking!
Weird looking rump, no obvious picanha. Good job cooking. Pan straight to deglase with a few spoons of water, pour the juice onto the steak resting, then under the hot tap, bit if a brush. No detergent. Perfect
I honestly believe, a good vet could bring that back to life lol.... well done for me pal. I really enjoying the Iceland Black pudding. Beef blood or not
11 Pounds per kilogram is a fairly good price for beef steak, especially 30 days matured (most of the times beef is matured a week or so and perhaps costs more, depending on the store)
Something I do sometimes add is a tiny squeeze of a lemon to add contrast and sort of cleaning the palate from the fat (basically balancing it out)
Cheers pal
sister works for aldi for years! alarms always going off happen to us few times always stop and wait they just wave us through because they know us lol not seen this in there yet looks awsom rump is a nice cut more flavour you cooked it well il have to send the misses in for some of these she loves her steaks lol
Let it rest half hour till room temperature after opening then salt pepper butter and your best herbs just before serving
Good afternoon Gareth I buy them there lovely 👍👍👍 I remember watching big daddy and giant haystacks excellent years 👍 a nice bottle of red will goes down well with that👍 lovely video as usual.
I eat it nearly raw. Love it.
Hey gary , here in Australia aldi have the best rump steak i love em , i get one or two every week $6 bucks each .
I’m proper hungry now 😀 nicely cooked
I have a 10 once grass feed rump steak from lidil occasionally it's now my go to steak 🥩 just melts in the mouth it's the best steak I've ever had and I've had em from a proper butcher ,I don't faff about salt and pepper each side and put in the george forman grill for 5 mins each side and yes you definitely need to go through and choose the right one when shopping
Also steaks are mush better than most other supermarkets steaks , really tender and tasty .
You only need 520 more videos for 30 million mate. Well deserved too. Your a foodie hero. 👏 👏 👏 🎉😊
The same thing happens when you walk out of my town centre Sainsburys . Almost 100% guarantee that despite paying at the self service checkout no one ever stops me when the alarms go off. I used to stop but the staff take no notice.
My partner loves this rump steak from aldi with pepercorn sauce 😊thanks review x
My pleasure 😊
Nearly at 100k now bud. Keep itup
05:40 top tip, add some cloves of garlic and some rosemary to the pan with the butter when you baste it, it tastes amazing. Also get it out of the fridge on a plate and salt it a good two hours at least before cooking so it's room temperature. ALDI are known for the quality of their meat but that steak is a little too red, it's a good idea to try and get the reduced ones about to go out of date. The blacker the steak the better it will be!
Sounds great!
OMG That looked Gaz!!! Just got in from work and I’m starving! 😂 …. Smithy
Steak is so subjective. Each animal can produce a different texture and flavour, its a natural product. You can get a lovely steak one week and the next it can be tasteless, tough and full of gristle.
Don’t worry Gareth that alarm was just a mis-steak😂👍
Try the wagyu...had 4 and everyone really tasty, honestly better than steaks i have had from a lot of restaurants
wow im starvin gaz was like an opal fruits advert .made my mouth water mmmm
We always have Aldi steaks , the sirloin are really good and sometimes they do waygu for 6.99 for sirloin , they are amazing 😋
gareth when your resting your steak while the pan is still hot add a little butter and boiling water and reduce a little for more sauce and have a piece of bread and butter to mop up the sauce at the end heaven lol
That is just how I like my steak as well, and It looks very tasty as you say
That steak looked delicious cooked to my liking 😋..and yes i remember Big Daddy because i met him once when i actually appeared on Tiswas..but i wonder who the Phantom flan slinger was 🤔