Twelve or more mouths, one grill. Sort the steaks by thickness first so each batch cooks together, and rest them in a tray so nobody waits on the last one.
From the shop
Start with a whole rump, sliced, sold as a 5 kg rump cut into about twenty steaks. For four, 1 kg of rump steak is the same steak without the crowd.
Cook the thick steaks first and the thin ones last. Thick steaks hold their heat in the resting tray while the thin ones, which cook in minutes, come off the grill just as everyone sits down.
Ingredients
- 5 kg whole rump, sliced into steaks
- 3 tbsp olive oil
- Salt and cracked black pepper
- 100 g butter, softened
- 3 garlic cloves, crushed
- 2 tbsp chopped parsley
- 3 lemons, cut into wedges
Buy the cuts for this recipe
Angus Whole Rump 5kg Sliced$154.95
Angus Yearling Rump Steak$49.99per kilogram
Method
- Mix the butter, garlic and parsley. Set aside.
- Sort the steaks into piles by thickness. Rub them with the oil. Season both sides well.
- Heat the barbecue grill on high with the lid down for 10 minutes.
- Cook the thickest pile first, 4 minutes a side for medium rare. Cook only as many at once as fit without touching.
- Move each batch to a tray as it comes off and cover loosely with foil. Cook the thinner steaks last, 2 to 3 minutes a side.
- Rest the last batch for 5 minutes. Slice the larger steaks across the grain. Top with the garlic butter and lemon wedges.
Serve it
Serve on platters with bread rolls, coleslaw, potato salad and the lemon wedges.