Mastering the art of cooking rump steak
What are the characteristics of rump steak?
Cooking the perfect rump steak is an art form that combines a quality cut with the right seasoning and technique. At The Village Butchers, we believe that anyone can master this culinary craft with a little guidance. Whether you’re an experienced home cook or a first-time griller looking to impress, our tips and tricks will help you achieve a steak that’s juicy, flavourful, and cooked to perfection.
Rump steak comes from the hindquarters of the cow where the top of the legs meets the tail. The larger rump cut, known as the top round, is lean due to the hard working nature of the area. However, rump steaks are taken from the centre of the rump primal which is known as the ‘eye’. This cut is more tender than meat found in the top round, although it is still not as tender as other steak cuts like Sirloin and Tomahawk steak. As a result, the preparation and cooking method needs to be adjusted accordingly to get the steak to the right texture. The trade-off is that rump tail steaks pack a significant amount of beef flavour.
How to prepare beef rump
A key step in cooking steak cuts is to take the time to prepare both the meat and the cooking equipment needed. Our tips include:
- Bring to room temperature: Before cooking it’s advised to let your rump steak sit at room temperature for about 30 minutes. This helps the steak cook evenly and reduces the risk of the outside of the meat cooking too quickly compared to the centre.
- Season generously: A good steak needs only a few seasonings to shine. Season both sides of the steak with coarse salt and freshly ground black pepper. If you like, you can also add a touch of garlic powder or a sprinkle of dried herbs.
- Preheat the cooking surface: Whether you’re using a grill, a cast-iron skillet, or a broiler, make sure it’s hot before you start cooking. A high temperature is necessary to sear the steak, locking in juices and flavour.
If you’re looking to cook a larger cut of beef, head to our recipe for beef rump joint cooked on a BBQ.
The best cooking method for rump steak
As mentioned earlier, rump steaks are more on the lean side so care must be taken not to overcook the meat. For a perfect medium rare, we recommend the following technique.
- Take a large heavy-bottom pan and heat over medium-high.
- Add oil to your steaks and massage to cover every crevasse.
- Once the pan is hot, add your steaks (being careful not to overcrowd the pan)
- Cook for 4-5 minutes on each side until a golden crust has formed.
- Reduce the heat and add some butter to bast.
- Remove and leave to rest for at least 5 minutes before serving.
- Although the meat will firm up during the cooking process, resting allows the steak to soften and reabsorb its juices.
Buy quality steak cuts online
All our BBQ meat cuts, including steaks, large roasting joints, and meat for sharing dishes, are sourced from quality farmers. Simply order through our online butchers shop and your steaks arrive ready for cooking or freezing. Our rump steaks contain approximately four portions totally 1kg, which is perfect for sharing. Get in touch if you have any questions about our steak selection.