Five tips to make the perfect medium-rare rump steak
A 28-day aged rump steak is delicious, when cooked well.
Many people don’t know how to cook a good steak. Flipping the steak continuously, being afraid to using too much heat, or underseasoning a steak are some of the common downfalls. If you want to make a great medium-rare rump steak, follow the steps below to get it cooked to perfection.
If you want to make an ostrich steak, you should check these tips for making a juicy medium-well ostrich steak.
Ingredients to make the perfect Medium-Rare Rump Steak
28 Day Rump Steak
2 tbsp Olive Oil
25g Butter
Maldon Salt and Freshly Ground Pepper for seasoning
How to Prepare a Medium-Rare Rump Steak
You should always let your steak come to room temperature before cooking it, otherwise it’s hard to get the perfect medium-rare, as the inside will still be cold when the outside has browned nicely.
Pat the steak dry with a paper towel before seasoning. Removing excess moisture from the outside of the meat helps to create a better crust.
Season generously with Maldon salt and freshly ground pepper, rosemary and thyme. If you are planning ahead, it is best to marinade the steak overnight in some olive oil and fresh rosemary and thyme.
Preheat the pan before adding the steak. Add some olive oil rather than butter, as it can manage high heat to achieve a nice sear.
Once the steak is cooking on one side, you can add butter and more herbs on top of the steak. Continuously scoop melted butter infused with the herbs over the steak to get the flavours in the meat. By scooping butter over it repeatedly, the flavour is enhanced.
Resting is crucial. Letting the steak rest for a few minutes after cooking and before slicing, the juices can redistribute and the steak won’t “bleed” when slicing. You can cover the steak with some silver foil to keep it warm before slicing and serving.
We served the slices of medium-rare rump steak with a side of fried mushrooms, pan-fried asparagus and hedgehog potatoes made in the air-fryer!
Enjoy! Please tag me on Instagram if you’ve made this recipe, I’d love to see it! Or subscribe to my newsletter to receive new recipes in your inbox.
To see how I made it, watch the reel below:
More How-To Recipes
Below the newsletter block, you will find some more How-to Recipes where I explain step-by-step how to cook a great meal!
If you love eating risotto at a restaurant, but you’ve never cooked your own, you should follow these steps to make the best risotto. Back to my South African roots, you can make a good South African potjie too! If, after cooking this rump steak, you want to learn how to prepare an ostrich steak, I’ve got you covered as well. And while you have the fire going, why not make a braai broodjie?
About Shawn Godfrey
Photo credit: Niki M Photography
Shawn Godfrey is an entrepreneur based in Cape Town, South Africa. After the Covid-19 lockdown saw his business in financial distress, cooking was the creative outlet that helped to keep him sane. To keep track of his recipes, and encourage friends and families to join him, he starts his instagram account The Roasted Dad.
Fast-forward to late 2021 - on a whim Shawn (encouraged by his wife Lianne) enters MasterChef South Africa. It is a crazy time of life: running a 200 people business and struggling to keep it profitable, two small children with a third on the way, and about to move into a new house. But when Shawn gets selected to be one of the 20 contestants participating in the fourth season of MasterChef South Africa, he decides to go all in. Leaving his 7-month-pregnant wife to look after their then three and one-year-old children, he battles it out and comes back home five weeks later with the trophy and a million rand prize money in his pocket.
It all started with an Instagram account, but The Roasted Dad is so much more now. Shawn has stayed his entrepreneurial self and whilst he hosts Private Dinner Parties and Cook-with-Me Demos, does Restaurant Take-Overs, he still runs the lighting company and several other businesses.
On his blog, Shawn shares Restaurant Reviews and Accommodation Reviews, and gives an insight into the wild and wonderful life he leads together with his wife Lianne, and their three children Aiden (6), Olivia (4) and Harvey (2).
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I have childhood memories of using a fork to make krimpvarkie aartappels (Afrikaans for hedgehog potatoes), which in mainstream English are called hasselback potatoes, named after a Swedish restaurant by the same name that made this way of preparing potatoes famous. Making these potatoes in the air fryer saves time, and crisps them up without needing to use too much olive oil.