Sous vide rump steak with sweet potato and pumpkin mash
Most of the steak I’ve been cooking of late has been scotch fillet, rib-eye fillet or porterhouse steak. I’m yet to try a T-bone steak or rump steak.
While scotch fillet and rib-eye fillet steaks are usually more tender, I know some people say the taste of those cuts is a little bland when compared with rump steak which is usually a little tougher but beefier in terms of taste.
