What is rump steak?
Rump steak or round steak is a very lean cut of meat from the hindquarters or backside of a cow. Because it has a relatively low fat content, it is not as tender as sirloin or tenderloin but still tasty and less expensive.
The meat of a rump steak is dense with a robust flavour, and because there is no fat at all, it will dry out faster and leave a drier texture if not cooked properly.
Best practice to cook rump steak
Use a heavy-based, non-stick pan which retains heat very well. Use a tiny splash of oil and get both the pan and oil extremely hot before adding the meat. The oil should almost be at smoking point to achieve a delicious brown crust and seal the flavours into the steak.
Basting it with additional melted butter during the cooking process will keep it juicy, and we advise limiting the cooking time to avoid a dry piece of meat. Prepare a rump steak correctly and it will be a delicious and budget-friendly option.
Beef Rump Steak with Onion Sauce
- 1 pcs beef rump steak 400 gr
- 1 tbsp cracked peppercorns
Prepare the beef
- Rub the rump steak on both sides with a little olive oil and the pepper. Keep at room temperature until ready to cook.Pan sear the rump steak in a hot pan with oil for 3-4 minutes on each side.Add a knob of butter and baste the beef for a minute or two on both sides.Remove the steak from the pan, season with a little salt and allow it to rest covered with aluminium foil for 10 minutes.
Prepare the sauce
- Use the same pan to sweat the onions with the rendered fat and the caramelised juices from the meat.
- Add the garlic, quickly stir, and deglaze the pan with the vinegar.Pour in the veal stock and boil to reduce the sauce for 3-4 minutes until thickened.
- Whisk in the parcels of cold butter, add the chopped parsley and season to taste.
- Serve with a side dish of your choice.
- Remove the steaks from the fridge and allow them to come to room temperature at least an hour before beginning to cook.