The BBC Good Food logo
Steak and chips on plate with cutlery

Rump steak

By
A star rating of 4.8 out of 5.7 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal391
fat25g
saturates11g
carbs0.4g
sugars0.1g
fibre0.1g
protein42g
salt0.26g
Advertisement

Ingredients

  • 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)

Method

  • STEP 1

    Take the steaks out of the fridge 30 mins before cooking them. Pat them dry and season.

  • 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.

  • STEP 3

    Transfer the steak to a plate. Cover in foil and leave to rest for 5 mins before serving.

Goes well with

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.7 ratings
Advertisement
Advertisement
Advertisement

Sponsored content