Rump steak with garlic butter is the British steak-night classic when you want a thick, flavourful cut without fuss. Sear Big Daddy Rump Steak 16oz hard on the hob, baste with garlic butter, and rest before slicing. Shop Rump Steaks and Buy Steaks Online when you want butcher rump, not thin supermarket steaks.
Ingredients
- 1 × Big Daddy 16oz rump steak (or 2 smaller rump steaks), room temperature
- 1 tbsp oil with a high smoke point
- 40g butter + 3 garlic cloves, smashed
- A few thyme or rosemary sprigs
- Salt and cracked black pepper
- Chips or mash and a green salad to serve
Method
- Pat the rump dry and season generously on both sides. Heat a heavy pan until smoking hot.
- Add oil, then the steak. Sear 3–4 minutes without moving for a deep crust.
- Flip, add butter, garlic and herbs. Baste for 3–5 minutes more for medium-rare (about 52–55°C in the centre), or cook longer to preference.
- Rest on a warm plate under foil for 8–10 minutes — a thick rump needs a proper rest.
- Slice against the grain, spoon over garlic butter juices, and serve with chips or mash.
Prefer stir-fry strips? Extra Lean Rump Steak Strips 400g cook in minutes. Browse Buy Steaks Online for the full steak range.
