Rump steak is a hearty, lean cut of beef known for its bold flavor and satisfying texture. When seared to perfection and topped with garlic herb butter, it becomes a restaurant-worthy dish you can easily make at home.
Origin Rump Steak with Garlic Herb Butter
Rump steak, also known as sirloin steak in the UK, is a popular cut derived from the hindquarters of the cow. Its rich beefy taste has made it a staple in British and Australian kitchens. Rump steak is prized for being both flavorful and relatively affordable.
What I Love About This Recipe
What I love most is how quick and satisfying this dish is. A good sear locks in all the juices, and the garlic herb butter melts luxuriously over the top. It’s simple yet elegant—perfect for date nights or a cozy solo dinner. You can pair it with fries, mashed potatoes, or a crisp green salad. The aroma alone is enough to make your mouth water.
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Rump Steak with Garlic Herb Butter
4
servings30
minutes40
minutes400
kcalIngredients
2 rump steaks (about 200–250g each)
Salt and black pepper to taste
1 tablespoon olive oil
2 tablespoons unsalted butter
2 g arlic cloves, minced
1 teaspoon fresh thyme or rosemary (optional)
L emon wedges (for serving)
Directions
- Take the steaks out of the fridge 30 minutes before cooking. Pat dry with paper towels.
- Season both sides generously with salt and pepper.
- Heat olive oil in a cast-iron skillet over high heat until just smoking.
- Add steaks and sear for 2–3 minutes per side (for medium-rare), adjusting time to your preference.
- In the last minute of cooking, add butter, garlic, and herbs to the pan. Spoon the melted butter over the steaks.
- Remove steaks from the pan and let them rest for 5 minutes.
- Slice against the grain and serve with lemon wedges and a drizzle of the garlic herb butter.
Notes
- Rump steak is leaner than ribeye, so avoid overcooking to keep it tender.
- Resting the steak is key to keeping it juicy.
