How to cook rump steak, whether you like it rare or well done I have you covered here, you even get a bonus chimichurri sauce recipe too.
How I like my steak cooked is nowhere near as important as how you like yours cooked, so I give you timings for all options and you can make your choice!
The Perfect Rump Steak
There is much written about the perfect steak and pretty much everyone is sticking their flag in the ground and claiming they have the answer.
I’m genuinely not that bold, or indeed that daft.
The perfect steak is not a scientific search for the perfect steak. It is a goldilocks story about learning how to cook the perfect steak for the person eating it!
As a result, this “recipe” focuses on you and the person you are feeding.
As you can see I like my steak pink, really pink… my wife likes her steak just pushed into medium well.
Now we’ve all seen the meme, apparently, the chef hates you if you like your steak well done, NONSENSE! You should cook to feed people what they love, and if that is a well-done steak then do it.
The technique I use is a pretty classic one. A hot pan, sear, then baste with butter and rest… and yes resting is crtitical!
For me the perfect steak is rump, it has the right balance between flavour and tenderness. Although I have been known to use sirloin too, as I do in my surf and turf recipe.
On top of trying to help you produce the perfect steak for whoever you are serving it to, I’ve thrown in a bonus chimichurri sauce recipe too.
It is a glorious fresh green parsley sauce from Uruguay and Argentina and I love the stuff!
Frequently Asked Questions
What size steak should I use?
This recipe has been endlessly tested with 225g or 8oz rump steaks that are 25-30mm thick (1″).
I would personally avoid a steak any thinner than this but the technique remains the same with either thicker or thinner steaks or indeed heavier or lighter steaks.
The thinner you go the less margin of error you have.
How accurate are your cooking times?
Ignore them! They are indicative and tell you when to start testing the temperature.
Your cooking time will vary depending on everything from your heat setting, to the size and material of the pan you are using, to the starting temperature of the steak you are cooking!
Will putting the thermometer in the steak cause it to be less juicy?
No, not in the slightest!
Do I have to use a meat thermometer?
No, but as far as I am concerned there is no other way quite so perfect. A good quick-read meat thermometer is a great cheap tool to have in the kitchen.
There are many folks that argue that cooking is art, and they are right, however many forms of art rely on precision. This aspect of cooking is no different!
Can I use a different cut of steak?
Yes, whilst this recipe is created with my perfect steak the technique works with everything from sirloin to rib-eye and even fillet.
Why is resting important?
When you have finished cooking your steak the temperature at the surface is hotter than in the middle.
When you rest a piece of meat the temperature across it evens out. This redistributes the juices and allows them to be more evenly spread throughout the meat.
Serving Suggestions
There are a host of sauces that work wonders with steak you have classics like bearnaise sauce and peppercorn sauce.
I have a steak pasta with Diane sauce that falls into this category too!
However here I have gone with my current favourite, chimichurri sauce.
The name is actually a derivation of the Basque word tximitxurri, which roughly translates to “a mix of things in no particular order”. That kinda sums up the recipe, but it is delicious vibrant, bright and perfect with steak!
I also like to serve my steak with chips, hey, I’m British! But I’ve gotta give an outside shout to polenta chips as an alternative, they are awesome with the chimichurri sauce.
If I’m cooking chips in the oven then I will roast off some vine cherry tomatoes too, the sweetness works wonderfully with the chimichurri!
Equipment Used
I only recommend brands of equipment if I think that they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- Stovetop.
- 30cm or 12″ (Minimum for 2 steaks) frying pan, try to use something with a heavy base and something not nonstick.
- Quik read meat thermometer.
- Chopping board.
- Kitchen knife.
- Weighing scales and or measuring cups and spoons.
How to Cook Rump Steak With Chimichurri Sauce
A perfectly cooked rump steak is a thing of great beauty and this recipe has you covered no matter how you like it cooked, it even comes with an easy chimichurri sauce too!
Ingredients
- 450g (Two 225g or 8oz Steaks ~25mm or 1" Thick ) Rump Steak
- ½ Tsp Coarse Sea Salt
- ½ Tsp Coarsley Ground Black Pepper
- 1 Tbsp Cooking Oil
- 35g (2 Tbsp) Butter
For the Chimichurri Sauce:
- 2 Garlic Cloves
- 30g (½ Cup) Fresh Parsley
- 75ml (⅓ Cup) Olive Oil
- 2 Tbsp Red Wine Vinegar
- 1 Tbsp Lime Juice
- ½ Tsp Dried Chilli Flakes
- 1 Tsp Dried Oregano
- ¼ Tsp Coarse Sea Salt
- ¼ Tsp Black Pepper
Instructions
- 30 minutes before you are ready to cook remove the steak from the fridge for the very best results!
- Heat a ~30cm or 12" frying pan (try not to use nonstick) over a high heat.
- Rub the steaks with the cooking oil and then season with salt and pepper.
- Add the steak to the pan and leave it untouched for 90 seconds, the steak should sizzle loudly when added to the pan!
- Flip the steak, reduce the heat by a notch or two, and leave it for 60 seconds, then add the butter. When the butter begins to foam baste the steak continuously until it reaches your desired level of doneness, flipping every 60 seconds or so. The best way to do this is with a meat thermometer!
- If your steak has a seam of fat on the side, sear this in the pan to crisp it up before removing it.
- Remove the steak, place on a chopping board and cover with foil for 8-10 minutes, THIS IS CRITICAL!
Internal temperatures to remove steak to get it done to your liking!
- Rare: The target temperature to remove the steak is 45-47°C or 113-117°F. The final temperature after resting will be 49-51°C or 120-124°F. Estimated total cooking time (3-4 minutes).
- Medium Rare: The target temperature to remove the steak is 48-54°C or 118-129°F. The final temperature after resting will be 52-58°C or 125-136°F. Estimated total cooking time (4-5 minutes).
- Medium: The target temperature to remove the steak is 55-57°C or 130-135°F. The final temperature after resting will be 59-61°C or 137-142°F. Estimated total cooking time (5-6 minutes).
- Medium Well: The target temperature to remove the steak is 58-63°C or 136-145°F. The final temperature after resting will be 62-67°C or 143-152°F. Estimated total cooking time (6-7 minutes).
- Well Done: The target temperature to remove the steak is 64-71°C or 146-160°F. The final temperature after resting will be 68-75°C or 153-165°F. Estimated total cooking time (8-10 minutes).
How to Make Chimichurri Sauce
- Whilst the steak is resting. bash the garlic cloves with the side of a knife, remove the "paper" and then mash them into a paste.
- Add the parsley to the chopping board with the garlic and chop the parsley with the garlic as finely as you can.
- Add the parsley with the remaining ingredients for the sauce to a bowl, have a taste and tweak the seasoning to your liking.
Notes
A NOTE FOR US VISITORS
Whilst the techniques here will work the names of cuts of steak between the US and the UK vary massively. For instance, most of what us Brits consider to be rump steak is known as sirloin in the US, and the UK sirloin in the US is known as the New York Strip.
It gets way more complex than this footnote serves as a heads-up!
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 911Total Fat: 72gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 48gCholesterol: 202mgSodium: 999mgCarbohydrates: 4gFiber: 1gSugar: 0gProtein: 60g
Calorific details are provided by a third-party application and are to be used as indicative figures only.
Dawn - Girl Heart Food
Tuesday 29th of May 2018
I love love love chimichurri sauce! Totally brightens a dish. This looks like something I would love on a warm summer day, while grilling outside. Totally delicious!
Brian Jones
Wednesday 30th of May 2018
Cheer Dawn, it certainly is a great summer dish!
Jack | BBQRecipez
Monday 21st of May 2018
I made this for dinner tonight and it was a big hit. Thanks for sharing!
Brian Jones
Monday 21st of May 2018
Cheers Jack, so glad you enjoyed it!
Shashi at SavorySpin
Thursday 17th of May 2018
Haha - I got a good chuckle reading that second story on the origin of "chimichurri" - haha - I never even thought it might sound remotely akin to "gimme curry"!!! But...getting back to this, I was at a demo run by the FeedFeed this past week where they made chimichurri sauce and pork chops and the smell was intoxicating! If I was your neighbor - I'd be stopping by as soon as the smell of chimichurri and steak hit my nostrils! Delicious combo!
Brian Jones
Friday 18th of May 2018
I do love how food myths spread and in the main they are harmless and fun so have no problem sharing them, even when untrue ;) I've now gottta try pork chops with chimichurri, it's all your fault ;)
Bintu | Recipes From A Pantry
Thursday 17th of May 2018
This looks so good! I love rump steak and chimichurri sauce so I am going to have to give them a try together!
Brian Jones
Friday 18th of May 2018
Chimichurri and beef are a match made in heaven!
Helena
Thursday 17th of May 2018
Chimichurri is absolutely delicious! I try to make it as often as possible and in as many dishes as I can. So the fact that you used it in this recipe, too, is quite awesome!
Brian Jones
Friday 18th of May 2018
It really is a perfect accompaniment to beef.