Rump steak on a griddle after soming out the oven

Preperations

Always, always take the steak out the fridge for at least 20 minutes to allow it to come to room temperature! If you don’t do this, you’ll end up with uneven heat going through the beef when you cook it!

Once the steak is at room temperature, pat it dry with a paper towel and massage both its sides with Himalayan Salt and Ground Pepper!

Preheat oven to 180 degrees.

Ingredients

Serves 2

21 day aged piece rump steak, 5cm thick
1 garlic clove, finely chopped
2 tbsp Vegetable Oil
A pinch of salt
Freshly ground black pepper

HOW TO COOK RUMP STEAK

Author: Iman Fatehi

Though at only half the price of Sirloin steak, the Rump steak is chosen by those who seek out the finest taste! Because it derives from the bum side of a cow — the region which works hardest among bovine — the meat is not as tender as the more popular Sirloin steak, however it is almost unanimously considered among top chefs to have the finer taste when cooked right! Lucky for you, here’s everything you need to know on how to nail cooking it first time!

Cooking Guide:

  1. Take whatever pan or griddle you have available and place it over a blistering high heat and add 2 tablespoons of vegetable oil

  2. Once the pan has started to smoke, carefully place the rump steak onto the pan and turn every minute, 6 times!

  3. Then place your seared rump steak in the oven for 10-15 minutes

  4. Finally take the rump steak out of the oven, season with a little more pepper and let it sit on a warm plate for 10 minutes.

  5. Serve!

What to serve with:

Our strong recommendation is to serve your Rump steak with either chips or mashed potatoes alongside some bearnaise sauce and a beautiful garden salad or some cheeky creamed spinach!

Enjoy!

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