Beef Rump Steak with Crispy Garlic Crust
Introduction
Rump steak is a lean, full flavoured cut from the rear of the animal, with real beefy character and a firm, satisfying bite. It rewards high heat and a proper rest, and it takes brilliantly to a crisp garlic crust that adds savoury punch to every slice. Cooked right and sliced thin against the grain, rump is one of the best value steaks going.
Use a good grass fed rump, sear it hard, and build a garlic crust in the last minutes of cooking.
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Also Featured in This Recipe
Ingredients
For 2 servings
- 2rump steaks2-3cm thick, at room temperature
- 2 tspsea salt
- 1 tspblack pepper
- 1 tbspbeef tallow
- 4 clovesgarlicfinely chopped
- 30gbutter
- 1 tbspparsleychopped
Utensils
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- Heavy pan
- Tongs
- Spoon
- Meat thermometer
- Chopping board
Cooking Steps
Season and temper
Bring the steaks to room temperature, pat dry, and season with salt and pepper.
Sear
Heat the tallow in a heavy pan until very hot and sear the steaks 2 to 3 minutes per side for medium rare. Pull at 52 to 54°C.
Build the garlic crust
Lower the heat, add the butter and chopped garlic, and cook gently until the garlic is golden and fragrant, spooning it over the steaks.
Rest
Rest the steaks for 5 minutes, topping with the garlic butter and parsley.
Slice
Slice thinly against the grain.
Serve
Serve with the crispy garlic butter spooned over.
Nutrition
Per Serving
Recipe serves 2Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
How do you cook rump steak so it is tender? +
Cook rump steak hot and fast to medium rare, rest it, and slice it thinly against the grain. Rump is leaner and firmer than marbled steaks, so overcooking toughens it. High heat for a good crust, a pull at 52 to 54°C, and thin slicing across the grain are what keep it tender.
What temperature is medium rare for rump steak? +
Pull rump steak at 52 to 54°C for medium rare, allowing a couple of degrees of carryover during the rest. Rump is best kept pink, since it firms up and dries out past medium. A thermometer takes the guesswork out, especially with a leaner cut where there is less margin.
How do you get a crispy garlic crust? +
Add chopped garlic and butter to the pan after searing, lower the heat, and cook gently until the garlic turns golden and fragrant, spooning it over the steak. Keep the heat down, since garlic burns fast and turns bitter. The butter carries the garlic into a savoury, crisp finish.
Why slice rump steak against the grain? +
Rump has a fairly coarse grain, so slicing across it shortens the muscle fibres and makes each piece far more tender to chew. Cutting with the grain leaves long, stringy fibres that feel tough. Always rest first, then slice thinly across the grain at a slight angle.
Is rump steak a good cut? +
Rump is one of the best value steaks, with strong beef flavour and a firm, satisfying texture. It is leaner than rib eye or scotch, so it suits those who want flavour without as much fat. Cooked to medium rare and sliced thin, it is excellent for steaks, sandwiches, and stir fries.
