Rump steak is bold. It’s tasty. No matter if it’s being grilled, pan-seared, or reverse-seared, it’s loved by steak fans for its versatility. You can season it simply, or go all out on spice mixes, marinades and glazes—either way, it always tastes divine. The best part? It’s ridiculously easy to master at home, and with our expert advice, this steak cut tastes amazing every time. Let’s discuss the best ways to cook rump steak at home.
What Is a Rump Steak?
Rump steak is taken from the cow’s hindquarter. You can buy it with or without the bone—both taste delicious. It’s usually on the leaner side, but immensely flavourful and has a rich, beefy flavour. Even beginners can cook it well. Forget complicated methods, simple steak is steak done well, and can taste just as good as the expensive cuts.
Why Is a Rump Steak So Special?
Rump steak stands apart because of its unique ability to remain tender throughout cooking despite its lack of marbling. It can deceptively take on the appearance of a low-quality steak. But cooked right, it’s perfect for both casual meals and special occasions. It’s easy to master and impressive on the plate; a go-to choice for steak lovers.
Preparing Your Rump: The Foundation for Perfection
How to Properly Temper and Season Your Steak
The best way to cook rump steak starts with the right preparation.
- Take your steak out of the fridge at least 30 minutes before cooking
- Pat dry with paper towels until bone-dry
- Preheat your pan on high heat
- Just before the steak hits the pan, season generously with salt and pepper on both sides. Don’t season too long before cooking, as this can result in a dry, leathery steak.
The Art of the Perfect Sear
The sear is essential for achieving a steakhouse-quality taste, providing a flavourful, crisp exterior while keeping the interior moist, locking in the juices.
- Ensure your pan has been preheating for 10-15 minutes
- Add a drizzle of oil, and carefully lay the steak away from you
- Flip every 30 seconds, ensuring an even sear and doneness
- Use a meat thermometer to monitor the internal temperature
- Take out the steak when the sear is well-developed and the thermometer reads a few degrees lower than your target temp.
Mastering the Cook: How to Cook Rump Steak to Perfection
Grilling Your Rump: Achieving Smoky Perfection
Grilled rump steak brings out its natural smoky flavour. This method is simple and results in a smoky, moist steak.
- Preheat your grill, making a high-heat and low-heat zone
- Place the steak on the high heat, and sear for 2-3 minutes per side
- Move to the low-heat zone to gently finish cooking, using a meat thermometer to monitor the temperature
- Pull the steak when almost at the target temperature
Pan-Searing and Oven Finishing: The Classic Combination
Pan-frying rump steak is a classic cooking method that is beginner-friendly and offers great precision.
- Preheat an oven-safe pan until smoking hot
- Add the oil, and sear each side for 2-3 minutes until the crust is fully developed
- Transfer the pan to a 200ºC oven, and bake for 5-8 minutes, monitoring with a thermometer until at the preferred doneness
Reverse Searing: For Ultimate Control and Tenderness
Reverse searing is often considered the best way to cook rump steak, as it gives you the most control over both the doneness of your steak and your sear.
- Preheat oven to 120ºC
- Place the steak in the oven over a wire rack
- Bake until a thermometer reads your preferred doneness, usually 18-25 minutes
- Preheat a pan on high heat, add a drizzle of oil, and sear until a nice crust forms. No need to take it any further, as the steak will already be cooked
Rest, Slice, and Serve: Maximising Flavour and Juiciness
The Crucial Resting Period
Resting steak after cooking is essential to help retain its juiciness. After you remove the steak from the heat, let it sit for 5-10 minutes. This time allows the juices within the steak to redistribute evenly throughout, and the muscle fibres to relax as they cool slightly. This way, when you slice the steak, the juices don’t spill out onto the cutting board and leave you with a dry steak. Test it yourself and you’ll be amazed at the difference.
Slicing Against the Grain for Tenderness
Cutting against the grain means slicing the steak opposite to the direction of the fibres. You can identify the direction by looking for lines on the surface of the steak that run in a single direction. These are the meat fibres, and by cutting perpendicular to them, the fibres will be shorter in each piece, making each bite easier to chew.
Elevate Your Rump: Sauces and Pairings
Complementary Sauces and Accompaniments
The right sauce makes all the difference to a steak. It adds different textures and, most importantly, flavours, to the dish. A rich béarnaise, a classic peppercorn, or a more modern cowboy butter.
To level up your steak even more, a side dish or two can make it feel like you’re eating from a steakhouse. Crispy oven-baked fries, a creamy mash, or just some simple roast vegetables.
Wine and Beverage Pairings
Steak and wine is a combination as classic as biscuits and tea. Rump pairs fantastically with red wines, specifically dry reds, like a Shiraz or Cabernet Sauvignon. If wine isn’t your style, though, a hoppy IPA or a red ale are classic pairings for bold steaks like a rump.
Where to Find the Best Rump Steak Restaurants
For an unforgettable rump steak, Hunter & Barrel is a notch above the rest in the UAE. With venues in Dubai’s Emirates Hills and Abu Dhabi’s Yas Bay, we know how to prepare the perfect rump steak. Grilled over coals, unmatched smoky flavours and a range of other incredible dishes to accompany it, Hunter & Barrel is a must-visit for steak lovers in the region.
Try the Best Premium Rump Steak Now!
Ready to take part in an exceptional steak experience? Book your table now at Hunter & Barrel UAE and discover premium grilled steak exactly as it should be. Your next great meal is just a click away.
