As any steak-lover knows, every cut of steak has its own unique tantalising attributes. Ribeye is prized for its marbling, fillet mignon is tender and juicy, but rump steak steals the limelight when it comes to flavour.

Being such a delicious cut that is both generous in size but economical in price, we at La Boucherie want to make sure that our customers make the most of our premium rump steak cuts. From helpful cooking tips to a fail-proof rump steak recipe, this article covers everything you need to know about cooking a perfectly juicy rump steak. So, sit back and start wetting your appetite!

What is Rump Steak?

For a thick and particularly flavourful steak, you can’t beat a juicy rump steak! This cut of beef is carved from the cow’s backside; an area which constantly works its muscles. As it is taken from the cow’s muscular hindquarters, this cut has a firmer texture than ribeye or sirloin. Yet, what it misses in natural tenderness, it more than makes up for in its generous size and superior strength of flavour. Besides, when prepared and cooked correctly, a rump steak is no less tender and juicy than any other cut!

How to Cook a Juicy Rump Steak

Wondering just how to cook a melt-in-your-mouth rump steak? Before we get to our easy-to-follow recipe, here are a few key tips to keep in mind.

• Seasoning. As any great chef will tell you, seasoning your food is fundamental to achieving dishes that are brimming with flavour. A delicious cut like rump steak doesn’t need a lot of seasoning, yet a good drizzle of quality sea salt and peppercorns will enhance its natural savoury flavours.
• The Pan. For a delicious, beautifully charred steak, we recommend opting for a non-stick grill pan. Unlike frying pans, which have a flat cooking surface, grill pans feature raised ridges and are typically non-stick. The raised ridges allow the juices to drip and also create the attractive char-grill markings we all like to see on our steak,
• Resting Time. Allowing your meat to rest is essential. When meat is cooked, the centre is saturated with a flavoursome liquid which is bound to pour out if the steak is cut into too quickly. By resting your cooked steaks, you give that tasty liquid time to settle towards the edges and stop the flavour from leaking out onto the plate.

The La Boucherie Rump Steak Recipe

Ingredients

• Rump steak
• 2 tbsp vegetable oil
• 1 tbsp salted butter
• Sea salt and Black pepper for seasoning

Method

1. Remove the rump steaks from the refrigerator at least an hour before cooking and allow them to reach room temperature.
2. Preheat the oven to 180°C.
3. Heat a grill pan over high heat and add 2 tbsp of vegetable oil.
4. Using a paper towel, pat your steaks dry and season both sides generously with sea salt and black pepper.
5. When the pan is piping hot and the oil is almost smoking, place the rump steak on the grill pan and cook for 3 minutes on one side.
6. Add the butter to the pan and cook for an additional 3 minutes on the other side.
7. Place the steak on a roasting tin and roast in the oven for around 10 to 15 minutes.
8. Once cooked, let the steak rest on a warm plate for 10 minutes.
9. After resting, serve with your favourite sides and sauce and enjoy!

Pick Your Steak Sauce

If you want to add texture and a combination of flavour, try pairing your rump steak with a delicious sauce. There are many sauces that go well with steak  and at La Boucherie we even offer a range of gourmet, ready-made sauces. We recommend a rich, red wine sauce for a subtle yet delicious combination or a French Béarnaise sauce to those partial to a delightfully creamy texture with their meat.