Rump steak is a lean, flavour-packed cut taken from the rear of the animal. It delivers deep beef character and benefits from high-heat cooking and proper resting to stay tender.
Rump steak is a lean, flavour-packed cut taken from the rear of the animal. It delivers deep beef character and benefits from high-heat cooking and proper resting to stay tender.
This beef rump steak with crispy garlic crust adds texture and aroma without overpowering the meat. A quick sear locks in juices, while a pressed garlic topping forms a golden crust.
Author:
Jaz K
Ingredients
2 rump steaks (2–3 cm thick)
Salt
Freshly cracked black pepper
1 tbsp olive oil or beef tallow
2 tbsp butter
3 cloves garlic, finely minced
1 tbsp fresh parsley, finely chopped
1 tbsp breadcrumbs
1 tbsp grated parmesan (optional)
Pinch of salt
Directions
Step 1: Prepare the Steaks
Remove rump steaks from the fridge 30 minutes before cooking. Pat is completely dry. Season generously with salt and pepper on both sides.
Step 2: Mix the Garlic Crust
Combine minced garlic, parsley, breadcrumbs, parmesan if using, and a small pinch of salt. Set aside.
Step 3: Sear for Colour
Heat a heavy pan over high heat. Add oil or tallow. Place steaks in the pan and press gently to ensure full contact. Sear for 2 to 3 minutes until a dark crust forms.
Step 4: Flip and Finish Cooking
Turn the steaks and cook for another 2 to 3 minutes. Add butter and allow it to melt in the pan. Internal temperature guide: Rare: 50°C Medium rare: 54 to 56°C Medium: 60°C
Step 5: Apply the Garlic Topping
Once the steaks are nearly at your desired temperature, press the garlic mixture firmly onto the top side of each steak.
Step 6: Crisp the Crust
Transfer the pan under a hot grill for 1 to 2 minutes until the garlic topping turns golden and crisp. Watch carefully to avoid burning.
Step 7: Rest Before Serving
Remove steaks and rest for 5 to 8 minutes. Resting keeps the rump tender and juicy. Slice against the grain and serve with the crispy garlic crust intact.
