Rib eye steack and Rump steak???

[chelsea25]

Can anyone tell me whats the difference? I assume they are from different parts of the cow but what about the taste ?

Cheers x

[thickym]

I have no idea of a cows anatomy....but I guess rump from the back end, and rib eye from the side!!!

What I can say though is that on advice from my local Tesco butcher...I bought a rib eye instead of fillet steak as it was cheaper and I wanted something not too chewy...and have never gone back to fillet.

I rub the steaks with a smidge of oil (really only a smidge) and then garlic and cracked pepper on either side, and do them in a skillet for 3-4 mins each side for a heafty steak for it to be rare/med rare.

The taste is far better than rump, and they seem to be much more tender too. Watch out for the lump of fat in the middle...not good gor the heart, but DAMN tastey!!

[mrrobbo15]

.......rump steak is between the sirloin (t-bone end ) and the topside. rib eye is from the forequater, its the lean, eye of a rib of beef......rump steak is cheaper, rib eye can b a little fat at times but is a far better taste. ...rib eye is great as a joint too

[waimarie]

Yes, there is a difference although both are beef. The rump (as it suggests) comes from the largish cut which is between the whole leg and the sirloin. In fact the head of the fillet lies in this cut underneath on the other side of the 'H' bone. The rib eye comes from the other end of the animal and the tender eye of the meat (which is an extension of the sirloin) sometimes known as the wing rib

Both are tender cuts and suitable for grilling, shallow frying or roasting if in a piece.

Of the two I would say the ribe eye is the more tender but a good quality piece of rump steak is very tasty!!

[copippin]

Rib eye steak is by far the most tasty and cheaper than fillet steak;I came across them -like thickym- in Tesco in much the same circumstances, and would never choose any other cut for steak.i agree about the lump of fat!!! but cut that out and it's scrummy.Thanks also thickym for your cooking tip!makes a change from grilling.

[les saisies]

Buy a large piece of rib eye and cook on a gas barbeque.

Get the barbeque hot and sear the meat all round first to seal the flavour in the joint.

Cook at about 175c with the lid over the barbeque for about 2 hours.Adjust cooking time to your taste. Less for rare more for well done.

Suggest you put a drip tray containing red wine under the joint to add flavour to the meat and to prevent flare up from the fat. Top up wine as it evaporates.(drip pan method of indirect cooking)

I find that this method produces some of the best cooked beef ever.

Use a belly pork joint and apple juice/cider as an alternative