The everyday steak. Cook it hot and fast, rest it, and slice it across the grain and it eats far more tender than the price suggests.
From the shop
Start with 500 g of rump steak: two steaks, cut about 2.5 cm thick. New York steak takes the same pan and the same butter.
Look at the steak before you slice. The grain runs one way across the rump. Cut across it, not along it, and every slice is shorter in the fibre and easier to chew.
Ingredients
- 2 rump steaks, about 250 g each
- 1 tbsp olive oil
- 30 g butter
- 2 garlic cloves, crushed
- Salt and cracked black pepper
Buy the cuts for this recipe
Angus Yearling Rump Steak$49.99per kilogram
Angus New York Steak$59.99per kilogram
Method
- Pat the steaks dry. Season both sides well with salt and pepper.
- Heat a heavy frying pan or the barbecue plate over high heat. Add the oil.
- Cook the steaks for 3 minutes a side for medium rare. Turn once only.
- Add the butter and garlic. Spoon the foaming butter over the steaks for 1 minute.
- Rest the steaks for 5 minutes. Slice across the grain and pour the pan butter and juices over the slices.
Serve it
Serve with chips and a tomato and onion salad, or pile the slices into a roll.