Last Updated on April 3, 2024 by Francis
What is Popeseye Steak?
Popeseye steak – also known as ‘rump cap‘ or ‘sirloin cap‘ – is a juicy, flavorful cut of beef from a cow’s hindquarter. It got its name from its round shape, which resembles the eye of a pope’s staff! It’s become more popular amongst chefs for its rich flavor and versatility.
When picking out popeseye steak, choose dark red meat with marbled fat for tenderness and juiciness when cooked. You can cook it by grilling, pan-searing, broiling or roasting.
It’s special because it can take marinades and spices without losing its flavor. It goes well with bold seasonings like garlic, rosemary and black pepper.
Don’t miss out! Add popeseye steak to your next meal plan for an unforgettable dining experience. Get ready to cook a divine dish – our guide on preparing popeseye steak will help!
How to Prepare Popeseye Steak
To prepare a delicious popeseye steak, you need to master the art of selecting, preparing, seasoning, and cooking it properly. This ensures that you get the most succulent and tender steak possible. So, let’s dive into the details of each sub-section to make sure your next popeseye steak is a perfect one.
Selecting and Preparing the Steak
For perfect Popeseye steak, select and prep it carefully. Check the meat for freshness and no discoloration. Follow these 6 simple steps:
- Take steak out of fridge 30-40 mins before cooking.
- Pat steak dry with paper towels.
- Generously season steak with salt and pepper.
- Heat a skillet or grill pan over high heat.
- Add oil to hot skillet, place steak in it.
- Sear each side 2-3 mins on high heat.
Marinate beef overnight for flavor and tenderness. After cooking, rest steak for several minutes before slicing. For a twist, add garlic, rosemary or chili flakes.
My colleague was known for his Popeseye steaks. Since trying his beef, I select and cook mine like a pro. Spice up your steak – no one wants boring meat.
Seasoning the Steak
When it comes to Popeseye steak, seasoning is essential. It not only boosts the flavor, but also creates a juicy and scrumptious finish. Here are 5 simple steps:
- Pat down your steak with paper towels to remove any moisture.
- Generously sprinkle both sides of the steak with sea salt and cracked black pepper.
- For extra flavor, add fresh or dried herbs such as rosemary, thyme, or garlic powder.
- Drizzle olive oil on both sides and rub in the seasoning mix.
- Let your steak sit at room temp for 30 mins to 1 hour before cooking.
It’s all about personal preference, so don’t be afraid to experiment with different blends. Plus, a quality cut of beef like Popeseye deserves proper seasoning.
Fun Fact: “Popeseye” is a term used in Scotland and Ireland for what Americans call rib-eye steak. This cut of beef has a circular shape resembling a Papal tiara!
Cooking the perfect Popeseye Steak requires timing and finesse – like sneaking bacon past a vegetarian!
Cooking the Steak
To cook the Popeseye steak perfectly, follow these easy steps!
- Season it with salt and pepper, covering both sides.
- Heat a skillet or grill to medium-high and add some oil or butter.
- Sear the steak for 3-4 minutes on each side until a crust forms.
- Reduce heat to medium and let it cook for 4-6 minutes.
- Let it rest for 5-10 minutes, then cut against the grain.
Voila – your steak is ready to serve! For extra flavor, experiment with marinades or rubs. Plus, did you know that Popeseye steak is also known as Rump Steak? Also, make sure to tenderize your meat, so it’s not too tough!
Tips and Tricks for Perfect Popeseye Steak
To perfect your popeseye steak with resting and slicing techniques and to pair it with ideal flavors, read on for essential tips and tricks. We will be discussing how to rest and slice your steak for optimal tenderness, as well as suggested sides and wine pairings to complement your meal.
Resting and Slicing the Steak
When cooking a popeseye steak, it is essential to let the juices redistribute and slice against the grain. Here’s a 6-step guide for resting and slicing it perfectly:
- Take the steak off the heat and put on a cutting board. Let it rest for 5-10 mins.
- Use a sharp knife to cut against the grain of the meat.
- Slice ¼-½ inch thick, taking care not to saw or shred.
- Place the slices on a warm plate or platter.
- Season with salt and pepper, if desired.
- Serve right away for the best experience.
Cooking incorrectly can make your steak lose flavor, tenderness, and juiciness. So, pay attention to these tips for a delicious popeseye steak! As a bonus, pour a glass of red wine or a shot of Pepto-Bismol to go with it.
Serving Suggestions and Pairings
Make your meal special with helpful serving and pairing suggestions for the perfect popeseye steak!
- Start off with a tasty salad or appetizer.
- Try a red wine, like Cabernet Sauvignon or Merlot. A stout beer is a great option too.
- Accompany your steak with roasted veggies or mashed potatoes.
Add flair with parmesan truffle fries or grilled asparagus!
Pro Tip: Quality ingredients are key – invest in high-quality meat for the best flavor. Let your taste buds go wild with these scrumptious popeseye steak variations!
Popeseye Steak Variations
To elevate your popeseye steak game, try out some variations. In order to infuse your steak with robust flavors, experiment with marinades and rubs. And, if you’re a fan of charred crust and juicy center, learn how to grill popeseye steak to perfection.
Marinades and Rubs
Marinades and rubs are great for adding flavor to Popeseye steak. Marinades involve soaking the meat in a mix of acidic, fatty, sweet and savory liquids. Rubs involve coating the steak with herbs, spices and seasonings. Here are five marinade and rub options:
- Red-wine Marinade – Vinegar, olive oil, garlic and rosemary for a well-balanced taste.
- Soy Ginger Marinade – Soy sauce, ginger paste and sesame oil for an Asian twist.
- Lemon Garlic Rub – Lemon zest and garlic powder for zesty undertones.
- Blackened Rub – Paprika, cumin, cayenne and sugar for a Cajun makeover.
- Rosemary Thyme Rub – Dried rosemary, thyme and minced garlic for an herbaceous profile.
You can also try out unique twists like peanut butter and mustard, or honey-barbeque marinades. For best results, let the steak sit overnight in the fridge. Soy-ginger marinade works great with grilled veggies, and honey-barbeque sauce can be brushed over the steak while grilling. Grill up some Popeseye steak – the only thing better than a Pope is a Pope-on-a-stick!
Grilled Popeseye Steak
Grilled Popeseye Steak is a classic dish and can be made even more flavorful with variations. For example, the Garlic Butter Steak variation requires butter, garlic, parsley, salt and pepper which should be mixed in a bowl. Season steak with salt and pepper on both sides and grill until desired doneness. Add garlic butter mixture on top of the steak while it’s still hot.
The Montreal Style Steak variation requires garlic powder, onion powder, paprika, black pepper, cayenne pepper, salt, and olive oil. Mix the ingredients in a bowl, rub it over the steak, and let it marinate for an hour or more. Grill the steak until desired doneness.
For the Balsamic Glazed Steak variation, balsamic vinegar, soy sauce, and brown sugar are needed. Mix them in a pot over low temperature until bubbling occurs. Set aside half as dipping sauce/gravy and use the other half to brush onto each side of the steak before grilling.
To achieve the desired level of doneness, seasoned salt and pepper can be used to season both sides prior to cooking. This cut of meat is highly valued for its tenderness and flavor and was first enjoyed by Pope Gregory XII in the late 14th century. However, finding Popeseye Steak can be a challenge.
Where to Buy Popeseye Steak
Popeseye steak, also known as rib eye or cube roll, is a delicious cut of beef. But where can you find the best? Look for local butchers and farmers’ markets that offer grass-fed, organic beef.
When selecting, look for marbling throughout the meat to make sure it’s tender and juicy. The thickness depends on your preference and cooking method. Grilling or broiling on high heat for a short time is the best way to cook this flavorful cut.
Did you know the name comes from a misconception about Pope Pius V? It was thought he banned this cut due to its resemblance to an eye. But, there’s no proof. Nevertheless, the name stuck!
Who needs a papal blessing? Get a juicy, perfectly cooked popeseye steak at home instead!
Conclusion: Enjoying Popeseye Steak at Home
Popeseye steak, also known as rump steak, is a mouthwatering meal. To make it, select a great cut of meat and season with salt and pepper.
Heat a pan on high and sear the steak for around 5-6 minutes each side for medium-rare. Add grilled veg or roasted potatoes for extra flavor, but it’s tasty enough to stand alone.
Popeseye is a top choice in steakhouses and restaurants. Wollensky Grill is well known for its premium cuts.
