Q: Select a dish that is wide enough to easily accommodate the rump steaks. Arrange the steaks flat on the bottom of dish. The height of the dish just needs to be 2-3 inches taller than the rump steaks themselves. Measure out 3 fluid ounces (75 ml) of red wine and 3 fluid ounces (75 ml) of Worcestershire sauce. Combine both ingredients in a small bowl. Peel and crush 1 large clove of garlic. Add the crushed garlic to the bowl with the red wine and Worcestershire sauce. Slowly add the marinade to the dish with the rump steaks. The steaks probably won't be fully submerged in the marinade, which is fine. Cover the dish with plastic wrap or a lid. Marinating the steaks for 6 to 8 hours is fine if you're short on time. However, the flavor will be best if you refrigerate the steaks in the marinade overnight. Don't marinate the rump steaks for more than 24 hours. Situate a bowl beneath a handheld strainer. Pour the steaks and marinade into the strainer. Let the marinade collect in the bowl and set it aside for now. Place the steaks on a clean plate and pat the excess marinade away with a paper towel. Don't throw away the marinade! You'll be using it in the frying pan when you sear the steaks. Measure out 1 teaspoon (4 ml) of groundnut or vegetable oil. Add it to the frying pan and place the pan on a burner. Turn the heat to high and let the oil heat up until it shimmers. You can also use grapeseed oil or any other cooking oil that is flavorless. Use tongs to place the rump steaks in the hot oil. Be careful not to splash the hot oil as you lower the steaks into it. Sear the steaks for 4 minutes. You don't need to stir or move the rump steaks during this time. Be careful not to splash the oil as you flip the steaks over. You don't need to stir or move the rump steaks while they sear. After 2 minutes have passed, pour the reserved marinade into the frying pan with steaks. Let the marinade simmer as it heats up. After about 2 minutes, the steaks should be nearly cooked through and the marinade will reduce by about half. Remove your steaks from the heat when they are cooked to your preferred level of doneness. If you aren't sure what temperature to measure for, use an instant-read thermometer and follow these guidelines: For rare steak, test for a temperature of 131F to 140F (55 to 60C). For medium rare steak, test for a temperature of 140F to 149F (60C to 65C). For medium steak, test for a temperature of 149F to 158F (65C to 70C). For medium well done steak, test for a temperature of 158F (70C). For well done steak, test for a temperature of 167F (75C). Place 1 steak on each plate. Use a sharp knife to slice the rump steaks into diagonal pieces of your preferred size. Spoon the warm marinade sauce over each steak and serve them immediately. Refrigerate any leftovers in an air-tight container and consume them within 3 days.
A: Place both 8 oz (225 g) rump steaks in a shallow dish. Mix the red wine, Worcestershire sauce, and garlic together. Pour the marinade over the steaks and cover the shallow dish. Put the dish in the fridge overnight. Drain the rump steaks and pat them dry with a paper towel. Add the oil to a medium-sized frying pan and heat it over high heat. Place the steaks in the frying pan and cook the first side for 4 minutes. Flip the steaks with your tongs and sear the other side for 2 minutes. Add the reserved marinade and simmer the steaks for 2 minutes. Use a thermometer to check the internal temperature. Plate the 2 rump steaks and serve them immediately.

Q: Purchase an alcohol-based ink from your local craft store that's the color you want to dye your wig. Empty the contents of the ink bottle into a spray bottle. Then, add in the same amount of water to the spray bottle, screw the top on, and shake it up to mix the contents. For an average wig, use 1 1-oz. (29.6-ml) bottle of ink. For a wig that's especially long and/or thick, use 2 1-oz. (19.6-ml) bottles. If you don't want to buy an alcohol-based ink and you have a Sharpie marker with an ink color that you like, you can use it instead. Remove the cap and pull apart the Sharpie with a pair of pliers. Pull out the ink tube that's inside and slice it open with an Exacto knife. Then, place the ink tube in your spray bottle, add in your preferred amount of water, and let it sit overnight.
A:
Mix a 1:1 ratio of alcohol-based ink and water in a spray bottle. Use Sharpie ink as an alternative.