Garlic Rump Steak

Course Main Course


  • 2 200g Rump Steaks (Approx. 2-3cm thick)
  • 1 tbsp Sunflower Oil 
  • 1 tbsp Unsalted butter 
  • 1 Large Garlic Clove Bashed once 
  • 1 Sprig thyme or rosemary Optional


  • Take the steaks out of the fridge 30 mins before cooking them. 
  • Pat them dry and season. Heat a non-stick heavy-based frying pan over a very high heat.
  • Drizzle in the oil, then add the butter, garlic and steaks, nestling the herbs around them. With a pair of tongs, turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done. 
  • If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for well done. If your steak has a thick layer of fat running down the side, hold the steak on its side with a pair of tongs and push the fat into the pan for 2 mins or until golden brown. Transfer the steak to a plate. Cover in foil and leave to rest for 5 mins before serving.