Rump steak with mustard butter is British steak night when you want a punchy compound butter melting over a proper rump. Sear Rump Steak 2x 6oz hard, rest, then top with mustard-parsley butter. Shop Rump Steaks and Buy Steaks Online for butcher rump, not thin supermarket steaks.
Ingredients
- 2 × 6oz (or thicker) rump steaks, room temperature
- 1 tbsp oil with a high smoke point; salt and cracked pepper
- 60g soft butter; 1 tbsp Dijon or wholegrain mustard; handful chopped parsley
- Optional: squeeze of lemon; chips or watercress to serve
Method
- Mash butter with mustard, parsley, a pinch of salt and lemon if using. Roll into a log and chill.
- Pat steaks dry and season well. Heat a heavy pan until smoking hot.
- Add oil, then steaks. Sear 2–3 minutes each side for medium-rare (adjust to thickness).
- Rest under foil for 5 minutes. Slice mustard butter and melt over the hot steak.
- Serve with chips or a simple salad — rump steak with mustard butter, done properly.
Big appetite? Big Daddy Rump Steak 16oz is a plate-filling rump. Stir-fry night? Extra Lean Rump Steak Strips 400g works with the same mustard butter melted through. Browse Buy Steaks Online.