When it comes to steak, we believe that less is more. Try this pan-fried rump steak with rosemary and garlic paste to enjoy the simple, yet delicious flavours together.
Why Rump Steak?
Rump steak comes from the posterior side of a cow. Although the rump cut is a bit chewier than other parts of the cow, it is still considered to be one of the most flavoursome parts of the cow. If possible, always try to buy grass-fed rump steak. Grass-fed means that the meat will contain a higher amount of vitamins, minerals and omega 3 fatty acids.
Remember to Pat
One of the most important steps to having the perfect steak is to pat it dry before pan-frying it. This will ensure that the outside of the steak gets a beautiful crisp and caramelized crust. Any moisture left on the steak will release steam when the steak hits a hot pan. This will result in not-so-crispy skin. If the outside of the rump steak is perfect, it means that all the moisture and juiciness is inside, leaving you with beautifully tender steak.
We want the rump steak to be our main focus point on the plate and flavour-wise. In order to achieve this, keep the side dishes simple and tasty. Try serving it with Oven Roasted Vegetables with Balsamic Vinegar and Rosemary. Since rosemary and balsamic vinegar is also used to prepare the meat, the side and main dish will complement each other really well.
- 2 200 or 500g rump steaks
- Salt and freshly ground black pepper, to season
- 2 tbsp butter, softened
- 1 tbsp finely chopped fresh rosemary
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 3 large cloves garlic, peeled and chopped
- Trim the steak where needed and pat dry, then mix together the butter, chopped rosemary, lemon zest and juice until you have a thick paste and set aside.
- Season steaks with salt and pepper on both sides, pan-fry one at a time, or if you have a large skillet, pan-fry both at the same time.
- Heat the olive oil in a large pan over high heat, once very hot, add steaks to the pan and cook for 2-3 min on each side for medium-rare.
- Cook for a further 1 minutes for well done (When you turn the steaks for the first time), add in the butter paste and garlic cloves on the top of the steaks, basting the steaks from time to time with the melted butter paste.
- Just before you remove the steaks from the pan, add in the balsamic vinegar and allow it to cook for a minute or so.
- Remove the steaks and set them aside to rest.