Classic Rump Steak

Ingredients

• rump steak, trimmed — 2 steaks, approx 250g each
• unsalted butter — 40g
• garlic, crushed — 2 cloves
• fresh thyme — 2 sprigs
• black peppercorns, crushed — 1 tbsp
• flaky sea salt — 1 tsp
• vegetable oil — 1 tbsp

Method

1. 1

   Remove the steaks from the fridge 30 minutes before cooking to reach room temperature.

2. 2

   Pat the steaks dry with kitchen paper and season generously with salt and crushed peppercorns, pressing the pepper into the meat.

3. 3

   Heat the vegetable oil in a heavy-based frying pan over high heat until smoking hot.

4. 4

   Place the steaks in the pan and sear for 3-4 minutes on one side without moving them to develop a dark crust.

5. 5

   Turn the steaks over and cook for a further 3 minutes for medium-rare.

6. 6

   Reduce the heat to medium, add the butter, crushed garlic, and thyme sprigs to the pan.

7. 7

   As the butter foams, use a spoon to baste the steaks repeatedly with the garlic-infused butter for the final minute of cooking.

8. 8

   Remove steaks from the pan and let them rest on a warm plate for at least 5 minutes before serving.