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Optimum Thickness - Rump Steak - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Optimum Thickness - Rump Steak

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  • Optimum Thickness - Rump Steak

    I am looking to get the butcher to cut me some rump steak to cook on the Tuscan grill. What is the optimum thickness to cut them to for best results?

    I am guessing around 35 - 40 mm - but this may be too thick.

    Any suggestions welcomed....

    / Rossco

  • #2
    Re: Optimum Thickness - Rump Steak

    OK - I think I have the answer to my question. Today the butcher cut me 40mm rum steaks (at my request). Cranked up the Tuscan grill this evening and the results were the BEST steak I have tasted yet. It was almost like the Wagu beef that you pay a premium for. I didn't even need a sauce to go with it it was so tasty.

    For my Aussie countrymen in Perth - get over to Woolworths and grab some of their prime rump - selling on special for only $9.50 /kg. They will cut it how you want it too.
    / Rossco


    • #3
      Re: Optimum Thickness - Rump Steak

      Managed to get another 2 kg of this fantastic steak so am firing up the oven again tonight.

      So far the tally is: last Friday night, Sunday lunch, Tuesday night and now tonight (Wednesday) again.

      May have to sell my other cooking appliances soon as the WFO oven becomes more addictive....
      / Rossco


      • #4
        Re: Optimum Thickness - Rump Steak

        damn that looks good

        its giving me an idea for the boxing day test.....now all i have to do is make a rack/grill for my oven