Rump Steak Recipe

Bring steak to room temperature

Remove the rump steak from the refrigerator 30–45 minutes before cooking so it reaches near room temperature; pat very dry with paper towels to remove any surface moisture.

Season both sides of the steak generously but evenly with kosher or sea salt (use about 1 to 1.5 tsp total for a 250–300 g rump) and then lightly with freshly ground black pepper just before cooking.

Preheat pan

Heat a heavy skillet (cast-iron preferred) over high heat until very hot, about 3–5 minutes. The pan should be smoking lightly when ready.

Add oil and sear

Add 1 tablespoon high-smoke-point oil to the hot pan and swirl to coat. Place the steak into the pan away from you to avoid splatter. Sear without moving for 2–3 minutes until a deep brown crust forms.

Flip and add aromatics

Flip the steak and sear the second side for 2 minutes. Reduce heat to medium-high, add 1 tablespoon unsalted butter, the crushed garlic cloves (with skin), and the thyme or rosemary sprigs to the pan.

Baste

Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and pan juices for 1.5–3 minutes while the steak finishes cooking. For a 275 g rump steak aim for: rare 48–50°C (120–125°F), medium-rare 52–55°C (125–130°F), medium 57–60°C (135–140°F) measured at the thickest point with an instant-read thermometer.

Rest the steak

Transfer the cooked steak to a warm plate or cutting board and loosely tent with foil. Rest for 5–8 minutes to allow juices to redistribute.

Finish and serve

If using, sprinkle 1/4 tsp coarse finishing salt over the steak right before serving and squeeze the lemon wedge lightly if desired. Slice against the grain into 1 cm slices or serve whole.