Rump steak
- Esther Clark
Save recipe
Serves 2
Easy
Prep: 5 mins
Cook: 10 mins
A star rating of 4.7 out of 5.19 ratingsRate
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Try our perfect method for cooking a simple rump steak with these easy, foolproof steps. Serve with golden brown chips for an indulgent dinner for two
Egg-free
Gluten-free
High-protein
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
2 x 200g rump steak
about 2-3cm thick
-
1 tbsp sunflower oil
-
1 tbsp unsalted butter
-
1 large garlic clove
bashed once
-
1 sprig thyme
or rosemary (optional)
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Nutrition: per serving
-
kcal391
-
fat25g
-
saturates11g
-
carbs0.4g
low
-
sugars0.1g
low
-
fibre0.1g
-
protein42g
high
-
salt0.26g
low
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Method
-
step 1
Take the steaks out of the fridge 30 mins before cooking them. Pat them dry and season.
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step 2
Heat a non-stick heavy-based frying pan over a very high heat. Drizzle in the oil, then add the butter, garlic and steaks, nestling the herbs around them. With a pair of tongs, turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done. If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for well done. If your steak has a thick layer of fat running down the side, hold the steak on its side with a pair of tongs and push the fat into the pan for 2 mins or until golden brown.
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step 3
Transfer the steak to a plate. Cover in foil and leave to rest for 5 mins before serving.
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A star rating of 4.7 out of 5.19 ratings
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