Easy Beef Rump Steak - Recipe

Serves 2

Ingredients

• 2 Prime Range Fresh beef rump steaks (about 200g each) – let them reach room temperature
• Salt and cracked black pepper, to taste
• 2 tablespoons of olive oil
• 2 cloves of garlic, minced
• A sprig of rosemary (optional for extra flavour)

Instructions

1. Prep the Steaks: Take your rump steaks out of the fridge about 20 minutes before cooking to bring them to room temperature. This helps in cooking them evenly.
2. Season Well: Season both sides of the steaks generously with salt and cracked black pepper. If you like, you can also add a bit of minced garlic and rosemary for an aromatic touch.
3. Heat the Pan: Heat a skillet or frying pan over medium-high heat. Once hot, add the olive oil. Allow the oil to heat up but not smoking.
4. Cook the Steaks: Place the steaks in the pan, laying them away from you to avoid any oil splashes. Cook for 3-4 minutes on one side, depending on the thickness of the steak and your desired level of doneness.
5. Flip and Cook: Turn the steaks over, adding the minced garlic and rosemary to the pan if using. Cook for another 3-4 minutes for medium-rare, or longer if you prefer your steak more cooked. Use the press test for doneness; the firmer the steak, the more done it is.
6. Rest the Steaks: This step is crucial. Remove the steaks from the pan and let them rest on a plate or cutting board for about 5 minutes before slicing. This allows the juices to redistribute throughout the steak, making it more tender and flavourful.
7. Serve: Slice the steaks against the grain for maximum tenderness. Serve immediately with your choice of sides – maybe some roasted kūmara and a green salad for a true Kiwi feast.