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!
Servings 2 Servings
Calories 911kcal
Ingredients
- 450 g Rump Steak 2 x 225g or 8oz Steaks ~25mm or 1" Thick
- ½ teaspoon Coarse Sea Salt
- ½ teaspoon Coarsely Ground Black Pepper
- 1 tablespoon Cooking Oil
- 35 g Butter 2 tablespoon
For the Chimichurri Sauce:
- 2 Garlic Cloves
- 30 g Fresh Parsley ½ Cup
- 75 ml Olive Oil ⅓ Cup
- 2 tablespoon Red Wine Vinegar
- 1 tablespoon Lime Juice
- ½ teaspoon Dried Chilli Flakes
- 1 teaspoon Dried Oregano
- ¼ teaspoon Coarse Sea Salt
- ¼ teaspoon 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 it 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
Serving: 1 | Calories: 911kcal | Carbohydrates: 4g | Protein: 60g | Fat: 72g | Saturated Fat: 18g | Polyunsaturated Fat: 48g | Cholesterol: 202mg | Sodium: 999mg | Fiber: 1g
