Rump steak can be deliciously tender when treated right. This guide covers how to prep, season, sear, and rest your steak for maximum flavour and minimal chew.

Incredibly flavourful but Rump Steak needs the right treatment to make it tender and not tough or gristly. Here’s the best way to do it:

Choose the right cut

• Look for marbling: Tiny flecks of fat within the meat help keep it juicy.
• Trim gristle, but leave some fat for flavour.

Bring to room temperature

• Take the steak out of the fridge 30–60 minutes before cooking.
• Helps it cook evenly and prevents toughness.

Season generously

• Use salt and pepper, or a dry rub (like garlic powder, smoked paprika, thyme).
• Salt helps break down muscle fibres – apply 30 minutes in advance if possible.

Sear hot and fast

• Use a cast iron pan or grill.
• Add a splash of oil with a high smoke point (e.g. groundnut or rapeseed oil).
• Sear for:
  • 2½–3 mins each side for medium-rare (depending on thickness)
  • Adjust for your preferred doneness – avoid going beyond medium or it’ll get chewy.

Baste with butter and aromatics (optional)

• Add a knob of butter, crushed garlic, and thyme or rosemary during the last minute.
• Tilt the pan and spoon butter over the steak for flavour and moisture.

Rest well

• Rest for at least 5–10 mins, loosely covered in foil.
• This redistributes juices and softens the fibres.

Slice against the grain

• This makes a huge difference.
• Look at the muscle fibres and cut across them, not along – this shortens the fibres and makes each bite tender.

Follow these steps and you’ll turn a humble rump steak into something seriously satisfying. Good luck, and enjoy every juicy bite!