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Grid Iron Meat

Reverse-Seared Rump with Herb Dressing

Reverse-searing is one of the best ways to cook rump steak: gentle heat first to keep it tender, followed by a quick, hot finish for a proper crust. Rump has real character without being overly rich, and paired with a fresh herb dressing it becomes a balanced, satisfying plate that works just as well midweek as it does at the weekend.

INGREDIENTS

Beef

  • 900g beef rump steak
  • 1 tbsp olive oil
  • Sea salt
  • Black pepper

Herb Dressing

  • Small bunch flat-leaf parsley, finely chopped
  • Small bunch chives or spring onion, finely sliced
  • 1 small garlic clove, finely grated
  • Zest of ½ lemon
  • 3–4 tbsp extra virgin olive oil
  • Black pepper
  • Pinch of sea salt
METHOD

Reverse-Seared Rump

  1. Remove the rump from the fridge 45–60 minutes before cooking.
  2. Heat the oven to 110°C fan (130°C conventional).
  3. Pat the beef dry and season lightly with salt and pepper.
  4. Place the rump on a wire rack set over a tray and roast for 40–55 minutes, until the internal temperature reaches 46–48°C for medium-rare.
  5. Remove from the oven and rest for 10 minutes.

Searing

  1. Heat a heavy frying pan until very hot.
  2. Add the olive oil, then sear the rump for 60–90 seconds per side, including the fat edge if present, until deeply browned.
  3. Rest again for 5–10 minutes, then slice across the grain.

Herb Dressing

  1. Mix the chopped herbs, garlic, lemon zest and olive oil.
  2. Season lightly with salt and plenty of black pepper.
  3. Spoon over the sliced beef just before serving.

Multi-Cooker Option (Ninja Foodi MAX)

  1. Use Bake/Roast → 110°C and cook the rump on a rack for 40–50 minutes until it reaches 46–48°C internal temperature.
  2. Rest, then switch to Sauté → High or Air Crisp → Max to sear quickly on all sides.
  3. Rest again before slicing and dressing.

Print recipe

Shop for Ingredients

Native Breed Beef – Thick Cut Rump Sharing Steak – 30oz

Cross cut rump steak

Grass fed, salt aged, North Yorkshire native breed beef.

Rump steak is a great option for those who want to enjoy a flavourful and tender cut of beef without breaking the bank. It’s perfect for grilling or pan-frying, and it can be marinated or seasoned with a variety of herbs and spices to add depth of flavour. When cooked correctly, rump steak is a delicious and satisfying meal.

£35.70

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Sides

  • Baked sweet potatoes – split and lightly dressed.
  • Roasted cauliflower or broccoli – crisp edges, simple seasoning.
  • Garlic-sautéed mushrooms – earthy and natural with rump.
  • Buttered greens or cabbage – clean and classic.
  • Warm barley salad – slow carb, excellent with the herb dressing.

Matches

  • Parsley, chives, thyme
  • Lemon zest, garlic
  • Olive oil, black pepper
  • Mushrooms, onions
  • Barley, lentils, beans

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Preparation Time: 10 minutes (plus resting)
Cooking Time: 50–65 minutes total

Hot Tips

  • Rump benefits hugely from resting — don’t skip it.
  • Always slice across the grain for tenderness.
  • Keep the herb dressing fresh and loose; it should lift the beef, not coat it.
  • Leftovers make an excellent cold beef salad the next day.

Pairings

Red Wine

  • Bordeaux-style claret – classic with rump.
  • Malbec – structured but not overpowering.
  • Rioja Crianza – savoury and balanced.

White Wine

  • Chenin Blanc – enough weight to stand up to beef.
  • White Rhône blend – herbal notes mirror the dressing.
  • Soave Classico – surprisingly good with simply cooked beef.

Beer & Cider

  • Amber ale – malty and steady.
  • Best bitter – very British, very appropriate.
  • Dry cider – clean and refreshing alongside beef.

Non-Alcoholic

  • Sparkling water with lemon peel
  • Alcohol-free stout or ale
  • Black tea after the meal

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