Rump steak Esther Clark
Rump steak Esther Clark
  • 2 x 200g rump steak about 2-3cm thick
  • 1 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 tbsp unsalted butter
  • 1 large garlic clove, bashed once
  • 1 sprig thyme or rosemary (optional)

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  1. Take the steaks out of the fridge 30 mins before cooking them. Pat them dry and season.

  2. Heat a non-stick heavy-based frying pan over a very high heat. Drizzle in the oil, then add the butter, garlic and steaks, nestling the herbs around them. With a pair of tongs, turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done. If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for well done. If your steak has a thick layer of fat running down the side, hold the steak on its side with a pair of tongs and push the fat into the pan for 2 mins or until golden brown.

  3. Transfer the steak to a plate. Cover in foil and leave to rest for 5 mins before serving.

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