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How to Cook Rump Steak

INGREDIENTS
  • Rump steaks
  • Salt and freshly ground black pepper
  • Olive oil or another high-smoke-point oil
  • Butter (optional)
  • Garlic cloves (optional, whole and slightly crushed)
  • Fresh herbs like thyme or rosemary (optional)
METHOD

Cooking rump steak to perfection is all about balancing its robust flavour with the right amount of tenderness. Here’s a straightforward method to achieve a deliciously seared rump steak:

Preparation Before Cooking:

  1. Bring the Steak to Room Temperature: Remove the steaks from the refrigerator about 30 minutes before cooking to ensure more even cooking.
  2. Preheat Your Pan: Heat a heavy-based frying pan or skillet over high heat. A cast-iron skillet is ideal for achieving a good sear.
  3. Season the Steak: Just before cooking, season the steaks generously on both sides with salt and freshly ground black pepper.

Cooking the Steak:

  1. Oil the Steak, Not the Pan: Lightly brush each steak with oil. This helps to prevent sticking without smoking out your kitchen.
  2. Cooking Time: Place the steaks in the hot pan. As a guide, cook for 2-3 minutes per side for rare, 4 minutes per side for medium-rare, and 5-6 minutes per side for medium. Adjust the time based on the steak's thickness and your preferred doneness.
  3. Add Flavour: Halfway through cooking, add a knob of butter, garlic cloves, and fresh herbs to the pan, if using. Baste the steaks with the melted butter and juices for extra flavour.
  4. Check for Doneness: Use a meat thermometer to ensure accuracy—52-57°C (125-135°F) for medium-rare. Alternatively, use the finger test or your experience as a guide.
  5. Rest the Steak: Transfer the steaks to a plate and cover loosely with foil. Let them rest for about 5 minutes. This step is crucial as it allows the juices to redistribute throughout the meat, ensuring a juicier steak.

Serving:

  • Slicing: If desired, slice the steak against the grain to make it even more tender to eat.
  • Accompaniments: Serve with your choice of sides, such as roasted vegetables, chips, a fresh salad, or a peppercorn sauce.

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Ways to cook rump steak

Here are several methods to cook rump steak, allowing you to explore and choose based on your taste preferences and the occasion:

1. BBQ Grilling

  • Method: Preheat your grill to high. Season the steak and oil it lightly. Grill for 3-5 minutes per side, depending on thickness and desired doneness. Grilling is perfect for achieving a charred exterior while keeping the inside juicy.
  • Best For: Outdoor cooking and achieving a smoky flavour.

2. Pan-Searing

  • Method: Heat a heavy skillet or cast-iron pan over high heat. Season the steak, add oil to the pan, and sear the steak for 3-5 minutes per side. Add butter, garlic, and herbs in the last few minutes for extra flavour.
  • Best For: Quick, indoor cooking when you want a steak with a beautifully caramelized crust.

3. Oven Grilling

  • Method: Position the oven rack so the steak will be about 3-4 inches from the grill. Preheat the grill, season the steak, and grill, flipping once, until it reaches the desired doneness.
  • Best For: Achieving a grill-like crust when outdoor grilling isn't an option.

4. Sous Vide

  • Method: Season the steak and place it in a vacuum-sealed bag. Cook in a water bath at a precise temperature (typically around 55°C for medium-rare) for 1-2 hours. Finish by searing in a hot pan for a minute on each side.
  • Best For: Precision cooking that ensures the steak is perfectly cooked to your exact preference throughout.

5. Slow Cooking (Braising)

  • Method: Season and sear the steak, then place it in a slow cooker with broth, wine, or a sauce of your choice, along with herbs and vegetables. Cook on low for 6-8 hours or on high for 3-4 hours.
  • Best For: Tenderising the steak, making it soft and full of flavour, ideal for stews and casseroles.

6. Stir-Frying

  • Method: Slice the steak thinly against the grain. Heat oil in a wok or frying pan over high heat, quickly stir-fry the steak slices with your choice of vegetables and sauce for a few minutes.
  • Best For: Quick meals and maximizing the flavour with marinades and sauces.

7. Reverse Searing

  • Method: Start by cooking the steak in a low oven (around 95-120°C) until it reaches an internal temperature of about 10°C below your target doneness. Then, quickly sear it in a hot pan for a crust.
  • Best For: Thick cuts, ensuring even doneness with a crisp exterior.

Sides for Rump Steak

Pairing the right sides and accompaniments with rump steak can turn a simple steak meal into a delightful dining experience. Here are some suggestions that complement the rich flavour and hearty texture of rump steak:

Vegetables

  • Roasted Vegetables: Root vegetables like carrots, parsnips, and beetroot, or a medley including bell peppers and zucchini, roasted with herbs.
  • Steamed Green Beans: Lightly steamed and tossed with a touch of butter and almonds.
  • Grilled Asparagus: Grilled until tender and seasoned with olive oil, salt, and lemon zest.
  • Sautéed Mushrooms: Cooked in butter and garlic, they add a rich, umami flavour that complements the steak beautifully.

Starches

  • Garlic Mashed Potatoes: Creamy and rich, providing a smooth contrast to the steak's texture.
  • Sweet Potato Fries: Baked or fried, offering a sweet and savoury side that's a bit different from traditional fries.
  • Dauphinoise Potatoes: Thinly sliced potatoes baked in cream and garlic, offering a decadent side.
  • Polenta: Creamy or grilled, seasoned with Parmesan or herbs, for a comforting addition.

Salads

  • Rocket (Arugula) and Parmesan Salad: With a simple balsamic vinaigrette, adding a peppery freshness.
  • Classic Caesar Salad: For a crisp and creamy contrast to the steak.
  • Tomato Salad: Fresh tomatoes with basil, olive oil, and balsamic vinegar for a light side.

Sauces

  • Peppercorn Sauce: A creamy sauce with a bite, enhancing the steak's flavour.
  • Chimichurri: A herby and tangy Argentinian sauce, perfect for adding freshness.
  • Béarnaise Sauce: A classic French sauce with tarragon and a buttery base, offering a luxurious touch.
  • Red Wine Reduction: Rich and flavourful, it can be made with the pan juices after cooking the steak.

Grains

  • Quinoa Salad: With vegetables and a lemony dressing, for a light and healthy option.
  • Risotto: Mushroom or Parmesan risotto for a creamy and comforting side.

Ingredients to Pair with Rump Steak

Pairing the right ingredients with rump steak can enhance its rich, beefy flavour and create a more complex and satisfying dish. Here are some ingredients that pair exceptionally well with rump steak, offering a guide for creating complementary side dishes, marinades, and sauces:

Herbs and Spices

  • Rosemary and Thyme: These robust herbs can stand up to the strong flavours of rump steak, perfect for marinades or as a garnish.
  • Garlic: Adds depth and aroma, whether used in marinades, rubs, or sautéed as a side.
  • Peppercorns: Crushed black or mixed peppercorns offer a spicy kick that complements the richness of the steak.
  • Sea Salt: Coarse or flaky sea salt enhances the natural flavour of the steak without overpowering it.

Fats

  • Butter: Adds richness and helps to create a delicious crust when pan-searing. Compound butters with herbs and garlic can also serve as a tasty topping.
  • Olive Oil: Ideal for marinades or dressing salads that accompany the steak.
  • Beef Dripping: For roasting or frying, adding an extra layer of beefy flavour.

Acids

  • Balsamic Vinegar: Works well in dressings for salads or as a base for a steak sauce.
  • Lemon Juice: Adds brightness and can cut through the richness of the steak, perfect in marinades or drizzled over grilled vegetables.
  • Red Wine: Excellent for deglazing pans to make a sauce after pan-searing steak or as a marinade ingredient.

Vegetables

  • Mushrooms: Their umami complements the meatiness of the steak, great sautéed as a side or incorporated into sauces.
  • Onions and Shallots: Offer sweetness when caramelized, adding complexity to the dish.
  • Tomatoes: Fresh tomatoes add acidity and freshness, balancing the richness of the steak, while sun-dried tomatoes can add a concentrated burst of flavour in sauces or toppings.
  • Asparagus and Green Beans: Their slight bitterness and crunch provide a contrast to the tenderness and flavour of the steak.

Cheeses

  • Blue Cheese: Its strong flavour pairs well with beef, melting over the steak or in a sauce.
  • Parmesan: Adds a salty, umami touch when shaved over salads or vegetables served with the steak.

Condiments and Sauces

  • Mustard: Dijon or whole-grain mustard can add heat and complexity to marinades or sauces.
  • Horseradish: Offers a spicy contrast, often mixed into sauces or served as a condiment.
  • Worcestershire Sauce: Deepens the flavour profile of marinades and sauces with its tangy, umami-rich character.

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Preparation Time: 30 min
Cooking Time: 15 min

Hot Tips

  • Pan Choice: A heavy-based skillet or cast-iron pan is best for cooking steaks as it retains heat well and distributes it evenly.
  • Cooking Oil: Use an oil with a high smoke point to avoid burning. Olive oil is fine, but grapeseed oil, canola oil, or even clarified butter are good choices too.
  • Avoid Overcrowding: Cook the steaks one or two at a time to ensure they sear rather than steam.

Pairings

Red Wines

  • Cabernet Sauvignon: Its full-bodied nature and robust tannins complement the richness of the steak, making it a classic pairing.
  • Malbec: With its dark fruit flavors and smoky undertones, Malbec pairs wonderfully with grilled or charred rump steak.
  • Shiraz/Syrah: The spicy and bold character of Shiraz stands up to the strong beefy flavour of the steak, enhancing its taste.
  • Merlot: Offers a softer, fruitier option that still complements the meaty flavour of rump steak, especially if the steak is served with a rich sauce.

White Wines

While red wines are typically recommended with steak, certain white wines can pair well, especially with steak prepared with lighter sauces or marinades:

  • Chardonnay: A full-bodied Chardonnay, especially if oaked, can stand up to the steak with its rich buttery textures and citrus notes.
  • Viognier: The floral aromas and peach flavours can offer a refreshing contrast to the savouriness of the steak.

Beer

  • Stouts and Porters: Their roasted malt flavors complement the charred and caramelized exterior of grilled or pan-seared steak.
  • Pale Ales and IPAs: The bitterness can cut through the fat of the steak, cleansing the palate between bites.
  • Amber Ales: Offer a balance of malt and hops that pairs well with the rich beefy flavours without overpowering them.

Spirits

  • Bourbon: The sweet, caramel, and vanilla notes of bourbon can complement the richness of the steak, either as a drink or used in a marinade.
  • Scotch Whisky: Peaty and smoky Scotch varieties can echo the charred flavours of grilled steak.
  • Red Vermouth: On its own or in a cocktail, red vermouth can add a herbal and slightly sweet contrast to the savoury steak.

Non-Alcoholic Options

  • Sparkling Water: A squeeze of lemon or lime in sparkling water can refresh the palate between bites.
  • Non-Alcoholic Red Wines: Provide the complexity and depth of traditional wine without alcohol.
  • Craft Sodas: Flavours like ginger beer or root beer offer a sweet and spicy contrast to the rich steak.

Cocktails

  • Old Fashioned: The sweetness and bitters balance the richness of the steak.
  • Negroni: Its bitter and aromatic profile can cleanse the palate between bites of rich steak.
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