Rump Steak


The Bavette steak is a french name for the Flank steak of a bovine animal. It is known to be very rich in flavour and relatively loose - almost crumbling - texture when cooked right. It’s often referred to as ‘the butcher’s cut’ as it’s known to be reserved by butchers for their own enjoyment! Here’s how we recommend to best prepare it:

Ingredients for Rump Steak

Serves 2
  • 400g Rump steak
  • 1 tablespoon of olive oil
  • Sea Salp
  • Ground black pepper

How to prepare Rump Steak

  • Make sure your rump steak has come down to room temperature by letting it sit on the kitchen counter for about an hour.
  • Preheat oven to 180 degrees.
  • Heat pan or skillet over a high flame and add olive oil until it shimmers.

How to cook Rump Steak

  1. Dry the steaks by patting it down with a kitchen paper towel.
  2. Season both sides of the rump steak with sea salt and freshly ground pepper.
  3. Once the oil in the skillet has really started to shimmer, place the steak into the pan and let it sit there for 3 minutes without stirring or adjustment.
  4. After 3 minutes, flip the steak over with tongs and let it cook again for 3 minutes.
  5. Turn off the pan and move your steak over to a baking tray and place in the over for 15 minutes.
  6. Once done, season the baked steak with ground pepper again and cover fully with kitchen foil and allow to rest for 10 minutes.

What to serve with Rump Steak

We recommend serving your rump steak with mustard cream potatoes and sweet relish!