A perfectly grilled rump steak is a summer staple that brings friends and family together around the sizzle. Whether you’re craving a quick weeknight dinner or planning a weekend barbecue feast, these 18 juicy recipes promise flavor-packed results every time. Get ready to fire up the grill and discover your new favorite way to enjoy this classic cut!
Garlic Butter Rump Steak
Brace yourself for a restaurant-quality steak that’s surprisingly simple to master at home. This garlic butter rump steak transforms a budget-friendly cut into a juicy, flavor-packed main course with minimal effort, perfect for a weeknight dinner or a special occasion. Follow these methodical steps for a foolproof result every time.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb rump steak, about 1 inch thick (bring to room temperature for even cooking)
– 2 tbsp unsalted butter, softened (use high-quality for best flavor)
– 3 cloves garlic, minced (or 1 tbsp pre-minced)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt (adjust to taste)
– 1/2 tsp black pepper, freshly ground
– 2 sprigs fresh thyme (optional, or 1/2 tsp dried)
Instructions
1. Pat the rump steak completely dry with paper towels to ensure a good sear.
2. Rub the steak evenly on both sides with olive oil, then season generously with kosher salt and black pepper.
3. Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot, about 2-3 minutes (a drop of water should sizzle immediately).
4. Place the steak in the hot skillet and cook undisturbed for 4-5 minutes until a deep brown crust forms.
5. Flip the steak using tongs and cook for another 4-5 minutes for medium-rare, or until it reaches an internal temperature of 130°F on a meat thermometer.
6. Transfer the steak to a cutting board and let it rest for 5 minutes—this allows juices to redistribute for maximum tenderness.
7. While the steak rests, reduce the skillet heat to low and add the butter, minced garlic, and thyme sprigs if using.
8. Cook the garlic butter mixture for 1-2 minutes, stirring constantly, until the garlic is fragrant but not browned.
9. Slice the rested steak against the grain into 1/2-inch thick strips to ensure tenderness.
10. Drizzle the warm garlic butter sauce over the sliced steak just before serving.
Perfectly cooked, this steak boasts a crisp, savory crust giving way to a tender, pink interior infused with rich garlic butter. Pair it with roasted vegetables or a simple salad for a complete meal, or slice it thinly for tacos or sandwiches to stretch the leftovers creatively.
Herb-Marinated Rump Steak
Ready to impress with a simple yet elegant steak dinner? This herb-marinated rump steak transforms an affordable cut into a tender, flavor-packed main course perfect for weeknights or special occasions. Follow these clear steps for a foolproof result every time.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 2 lbs rump steak, about 1 inch thick
– 1/4 cup olive oil (or any neutral oil)
– 3 tbsp red wine vinegar
– 4 cloves garlic, minced
– 2 tbsp fresh rosemary, finely chopped (or 2 tsp dried)
– 1 tbsp fresh thyme leaves (or 1 tsp dried)
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– 1 tbsp unsalted butter
Instructions
1. In a medium bowl, whisk together 1/4 cup olive oil, 3 tbsp red wine vinegar, 4 cloves minced garlic, 2 tbsp chopped rosemary, 1 tbsp thyme leaves, 1 tsp kosher salt, and 1/2 tsp black pepper until fully combined.
2. Place 2 lbs rump steak in a shallow dish or resealable plastic bag, then pour the marinade over it, coating the steak evenly on all sides.
3. Cover the dish or seal the bag, and refrigerate the steak for at least 30 minutes or up to 4 hours for deeper flavor—avoid marinating longer to prevent the acid from toughening the meat.
4. Remove the steak from the refrigerator 20 minutes before cooking to allow it to come to room temperature, which promotes even cooking.
5. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot, about 3-4 minutes; a drop of water should sizzle and evaporate immediately.
6. Pat the steak dry with paper towels to remove excess marinade, as this helps achieve a better sear and prevents steaming.
7. Place the steak in the hot skillet and cook undisturbed for 5-6 minutes, until a deep brown crust forms on the bottom.
8. Flip the steak using tongs and cook for another 5-6 minutes for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 130°F.
9. Add 1 tbsp unsalted butter to the skillet during the last minute of cooking, tilting the pan to baste the steak with the melted butter for added richness.
10. Transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing against the grain to ensure maximum tenderness.
Buttery and aromatic from the herb marinade, this steak boasts a juicy interior with a crisp, caramelized exterior. Serve it sliced over a bed of mashed potatoes or alongside roasted vegetables for a hearty meal that feels indulgent yet approachable.
Peppercorn Crusted Rump Steak
A perfectly cooked peppercorn crusted rump steak is an impressive yet approachable centerpiece for any dinner. This methodical guide will walk you through each step to achieve a flavorful crust and juicy interior, ensuring success even for first-time steak cooks.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 (1.5 lb) rump steak, about 1.5 inches thick
– 2 tbsp whole black peppercorns
– 1 tsp kosher salt
– 1 tbsp olive oil, or any neutral high-heat oil
– 2 tbsp unsalted butter
– 2 garlic cloves, smashed
– 2 sprigs fresh thyme, or rosemary
Instructions
1. Pat the rump steak completely dry with paper towels to ensure a good sear.
2. Coarsely crush the whole black peppercorns using a mortar and pestle or the bottom of a heavy pan.
3. Press the crushed peppercorns and kosher salt evenly onto both sides of the steak, coating the entire surface.
4. Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat for 3 minutes until very hot.
5. Add the olive oil to the hot pan and swirl to coat.
6. Place the steak in the pan and cook undisturbed for 4 minutes to form a deep brown crust.
7. Flip the steak using tongs and cook the other side for another 4 minutes.
8. Reduce the heat to medium and add the unsalted butter, smashed garlic cloves, and fresh thyme sprigs to the pan.
9. Tilt the pan slightly and, using a spoon, baste the steak continuously with the melted butter and aromatics for 2 minutes.
10. Insert an instant-read thermometer into the thickest part of the steak; remove from heat when it reads 130°F for medium-rare.
11. Transfer the steak to a cutting board and let it rest for 8 full minutes to allow juices to redistribute.
12. Slice the steak against the grain into ½-inch thick strips.
Luxuriously juicy and packed with a bold, spicy crust, this steak offers a satisfying contrast in textures. Serve the sliced steak drizzled with the pan butter over mashed potatoes, or slice it thinly for a standout steak sandwich the next day.
Balsamic Glazed Rump Steak
Just when you think you’ve tried every steak preparation, this balsamic glazed rump steak emerges as a surprisingly elegant yet approachable weeknight dinner. Juicy, tender, and coated in a sweet-tangy reduction, it transforms an economical cut into something special with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 lbs rump steak, about 1 inch thick (pat dry with paper towels for better searing)
– 1 tsp kosher salt (adjust based on your preference)
– 1/2 tsp freshly ground black pepper
– 2 tbsp olive oil (or any neutral oil with a high smoke point)
– 1/2 cup balsamic vinegar (use a good quality one for depth of flavor)
– 2 tbsp honey (or maple syrup for a different sweetness profile)
– 2 cloves garlic, minced (about 1 tsp)
– 1 tbsp unsalted butter (adds richness to the glaze)
Instructions
1. Pat the rump steak completely dry with paper towels on all sides.
2. Season both sides of the steak evenly with kosher salt and freshly ground black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the steak in the hot skillet and sear without moving for 4 minutes to form a deep brown crust.
5. Flip the steak using tongs and sear the other side for another 4 minutes.
6. Transfer the steak to a cutting board, tent loosely with foil, and let rest for 10 minutes.
7. Reduce the skillet heat to medium and add balsamic vinegar, honey, and minced garlic.
8. Simmer the mixture, stirring frequently, until it reduces by half and coats the back of a spoon, about 5-7 minutes.
9. Remove the skillet from heat and whisk in unsalted butter until fully melted and incorporated.
10. Slice the rested steak against the grain into 1/2-inch thick strips.
11. Arrange the sliced steak on a platter and drizzle the warm balsamic glaze evenly over the top.
Yielded with a perfect medium-rare interior, this steak boasts a caramelized exterior that gives way to tender, juicy bites. The glossy glaze clings to each slice, offering a balanced punch of sweet honey and tangy vinegar that complements the beef’s richness without overpowering it. For a complete meal, serve over creamy mashed potatoes or a crisp arugula salad to soak up every last drop of the delicious sauce.
Spicy Chimichurri Rump Steak
Zesty and vibrant, this Spicy Chimichurri Rump Steak brings a bold twist to a classic Argentine sauce, perfect for a festive dinner or weekend grilling. By following these methodical steps, even beginners can achieve a perfectly seared steak with a fresh, herbaceous kick that balances heat and brightness. Let’s break down the process to ensure delicious results every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 lbs rump steak, about 1 inch thick (or substitute with sirloin for a leaner cut)
– 1/4 cup olive oil, plus 2 tbsp for cooking (or any neutral oil like avocado oil)
– 1/4 cup red wine vinegar
– 1 cup fresh parsley, finely chopped (use flat-leaf for best flavor)
– 1/2 cup fresh cilantro, finely chopped (omit if you dislike cilantro)
– 4 cloves garlic, minced (adjust to taste for more pungency)
– 1 tsp red pepper flakes (increase to 2 tsp for extra heat)
– 1 tsp salt, plus more for seasoning steak
– 1/2 tsp black pepper, plus more for seasoning steak
Instructions
1. Pat the rump steak dry with paper towels to ensure a good sear, then season both sides generously with salt and black pepper.
2. In a medium bowl, combine 1/4 cup olive oil, red wine vinegar, parsley, cilantro, garlic, red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper to make the chimichurri sauce, stirring until well blended; set aside to let flavors meld.
3. Heat a large skillet or grill pan over high heat until very hot, about 2-3 minutes, then add 2 tbsp olive oil and swirl to coat the pan evenly.
4. Place the seasoned steak in the hot pan and cook undisturbed for 4-5 minutes per side for medium-rare, using a meat thermometer to check for an internal temperature of 130°F (for more doneness, cook longer until desired temperature is reached).
5. Transfer the cooked steak to a cutting board and let it rest for 5 minutes to allow juices to redistribute, which keeps it tender and moist.
6. Slice the steak against the grain into thin strips to maximize tenderness, then drizzle or spoon the prepared chimichurri sauce over the top.
7. Serve immediately while warm, optionally garnishing with extra herbs or a squeeze of lime for added acidity.
Notice how the steak’s charred exterior contrasts with the juicy, pink interior, while the chimichurri adds a zesty, herb-forward punch that cuts through the richness. For a creative twist, try serving it over a bed of roasted vegetables or alongside crusty bread to soak up the flavorful sauce, making it a versatile centerpiece for any meal.
Red Wine Braised Rump Steak
Unlock rich, tender beef with this comforting red wine braised rump steak—a perfect weekend project that transforms an affordable cut into a luxurious meal with minimal hands-on effort. Using a slow, moist cooking method breaks down tough fibers, yielding fork-tender results every home cook can achieve.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs rump steak, cut into 2-inch cubes
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 carrots, peeled and cut into 1-inch chunks
– 4 garlic cloves, minced
– 2 cups dry red wine, such as Cabernet Sauvignon
– 2 cups beef broth
– 2 tbsp tomato paste
– 2 sprigs fresh rosemary (or 1 tsp dried rosemary)
– Salt and black pepper, to season
Instructions
1. Preheat your oven to 325°F.
2. Pat the rump steak cubes dry with paper towels to ensure a good sear.
3. Season the steak generously with salt and black pepper on all sides.
4. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
5. Add half the steak cubes in a single layer, searing until browned on all sides, about 3–4 minutes per side.
6. Transfer the seared steak to a plate and repeat with the remaining steak and 1 tbsp olive oil.
7. Reduce heat to medium and add the diced onion and carrot chunks to the pot, cooking until softened, about 5 minutes.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Add the tomato paste and cook for 1 minute to deepen its flavor.
10. Pour in the red wine, scraping the bottom of the pot to release any browned bits.
11. Simmer the wine for 5 minutes to reduce slightly and cook off the alcohol.
12. Return all the seared steak and any accumulated juices to the pot.
13. Add the beef broth and rosemary sprigs, ensuring the steak is mostly submerged.
14. Bring the liquid to a gentle simmer, then cover the pot with a lid.
15. Transfer the pot to the preheated oven and braise for 2 hours, until the steak is fork-tender.
16. Remove the pot from the oven and discard the rosemary sprigs.
17. Let the braised steak rest for 10 minutes before serving to allow the flavors to meld.
Carefully cooked, this dish yields steak that shreds effortlessly with a fork, infused with the deep, savory notes of red wine and aromatics. Serve it over creamy mashed potatoes or polenta to soak up the rich sauce, or shred it for hearty sandwiches—either way, it’s a cozy centerpiece that tastes even better the next day.
Smoked Paprika Rump Steak
Venturing into a steak dinner doesn’t have to be intimidating—this smoked paprika rump steak recipe breaks it down into simple, foolproof steps that deliver a flavorful, restaurant-quality meal right at home. We’ll walk through seasoning, searing, and resting to ensure a juicy, tender result every time. Let’s get cooking.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 lbs rump steak, about 1 inch thick (trim excess fat if desired)
– 2 tbsp olive oil (or any neutral oil like avocado oil)
– 2 tsp smoked paprika (use sweet or hot paprika for variation)
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt (adjust to taste, but don’t skimp for a good crust)
– ½ tsp black pepper (freshly ground preferred)
– 2 tbsp unsalted butter (for basting, optional but recommended)
– 2 sprigs fresh thyme (or rosemary, for aromatics)
Instructions
1. Pat the rump steak completely dry with paper towels on all sides to ensure a proper sear.
2. In a small bowl, combine the smoked paprika, garlic powder, onion powder, salt, and black pepper to make the seasoning rub.
3. Rub the seasoning mixture evenly over both sides of the steak, pressing gently to adhere.
4. Let the seasoned steak sit at room temperature for 10 minutes to take the chill off for more even cooking.
5. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot, about 3–4 minutes.
6. Add the olive oil to the hot skillet and swirl to coat the bottom evenly.
7. Carefully place the steak in the skillet and sear without moving it for 4–5 minutes to form a deep brown crust.
8. Flip the steak using tongs and sear the other side for another 4–5 minutes for medium-rare (adjust time for desired doneness: 6 minutes for medium, 8 minutes for well-done).
9. Reduce the heat to medium and add the butter and thyme sprigs to the skillet, tilting it slightly to pool the butter.
10. Spoon the melted butter over the steak continuously for 1–2 minutes to baste it, infusing flavor and adding richness.
11. Transfer the steak to a cutting board and let it rest for 5–10 minutes, loosely tented with foil, to redistribute juices.
12. Slice the steak against the grain into ½-inch thick strips to maximize tenderness.
Outstandingly tender with a smoky, savory crust from the paprika rub, this steak pairs beautifully with roasted vegetables or a simple salad. For a creative twist, serve the slices over creamy mashed potatoes or stuff them into warm tortillas with fresh salsa for quick steak tacos.
Honey Soy Rump Steak Skewers
Oftentimes, the simplest marinades yield the most satisfying results, and these Honey Soy Rump Steak Skewers are a perfect example. Let’s walk through the process together, step-by-step, to create a dish that’s both impressive and surprisingly straightforward to prepare.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs rump steak, cut into 1-inch cubes
– 1/3 cup soy sauce (use low-sodium if preferred)
– 1/4 cup honey
– 2 tbsp rice vinegar
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 tbsp vegetable oil (or any neutral oil)
– 1/2 tsp black pepper
– 8-10 wooden skewers, soaked in water for 30 minutes
Instructions
1. Soak 8-10 wooden skewers in a shallow dish of water for at least 30 minutes to prevent burning.
2. In a medium bowl, whisk together 1/3 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 2 minced garlic cloves, 1 tbsp grated ginger, and 1/2 tsp black pepper until fully combined.
3. Place 1.5 lbs of cubed rump steak into a large resealable bag or shallow dish and pour the marinade over it, ensuring all pieces are coated.
4. Seal the bag or cover the dish and refrigerate for a minimum of 20 minutes, or up to 2 hours for deeper flavor.
5. Preheat your grill or grill pan to medium-high heat, approximately 400°F.
6. Thread the marinated steak cubes onto the soaked skewers, leaving a small space between each piece for even cooking.
7. Lightly brush the grill grates with 1 tbsp of vegetable oil to prevent sticking.
8. Place the skewers on the preheated grill and cook for 4-5 minutes.
9. Flip each skewer using tongs and cook for an additional 4-5 minutes, or until the internal temperature reaches 135°F for medium-rare or 145°F for medium.
10. Remove the skewers from the grill and let them rest on a clean plate for 5 minutes before serving.
During the resting period, the juices redistribute, resulting in a tender, juicy bite with a perfectly caramelized exterior. The honey creates a glossy, sweet glaze that balances the savory soy and aromatic ginger, making these skewers ideal for serving over a bed of fluffy rice or alongside a crisp Asian slaw.
Rosemary and Thyme Rump Steak
Sometimes the simplest recipes yield the most impressive results, and this herb-crusted steak is a perfect example. By focusing on a few quality ingredients and precise technique, you can create a restaurant-worthy main course right in your own kitchen. Let’s walk through each step to ensure a perfectly cooked, flavorful steak every time.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 (1.5 lb) rump steak, about 1.5 inches thick
– 2 tbsp extra virgin olive oil, or any neutral high-heat oil
– 4 fresh rosemary sprigs, leaves stripped and finely chopped
– 2 tbsp fresh thyme leaves, stripped from stems
– 1 tsp coarse kosher salt
– 1/2 tsp freshly ground black pepper
– 2 tbsp unsalted butter
– 2 garlic cloves, lightly smashed
Instructions
1. Pat the rump steak completely dry with paper towels to ensure a good sear.
2. Rub the steak all over with 1 tablespoon of the olive oil.
3. In a small bowl, combine the chopped rosemary, thyme leaves, kosher salt, and black pepper.
4. Press the herb and salt mixture firmly onto both sides of the steak, coating it evenly.
5. Let the seasoned steak rest at room temperature for 30 minutes to take the chill off, which promotes even cooking.
6. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat for 3 minutes until very hot.
7. Add the remaining 1 tablespoon of olive oil to the hot skillet and swirl to coat.
8. Carefully place the steak in the center of the skillet; it should sizzle immediately.
9. Cook the steak undisturbed for 5 minutes to develop a deep brown crust.
10. Using tongs, flip the steak and cook for another 4 minutes for medium-rare (internal temperature of 130°F).
11. Tip: For accurate doneness, insert an instant-read thermometer into the thickest part of the steak, avoiding the bone or fat.
12. Reduce the heat to medium-low and add the butter and smashed garlic cloves to the skillet.
13. Tilt the pan slightly and, using a spoon, baste the top of the steak continuously with the melted butter for 1-2 minutes.
14. Tip: Basting infuses the steak with garlic flavor and helps the herbs adhere to the surface.
15. Transfer the steak to a cutting board and let it rest for 8-10 minutes; this allows the juices to redistribute.
16. Tip: Do not skip the resting step, as cutting too soon will cause valuable juices to run out.
17. Slice the steak against the grain into 1/2-inch thick strips.
18. Pour any accumulated resting juices from the board over the sliced steak before serving.
Perfectly rested, the steak will be juicy and tender with a crisp, fragrant herb crust. The rosemary and thyme create a woodsy, aromatic flavor that pairs beautifully with the rich, buttery notes from the pan sauce. For a complete meal, serve the sliced steak over a bed of creamy mashed potatoes or a simple arugula salad to soak up those delicious juices.
Grilled Rump Steak with Chimichurri Sauce
You’ve probably had steak before, but this grilled rump steak with chimichurri sauce elevates the classic with a vibrant, herby punch that’s perfect for summer gatherings or a special weeknight dinner. It’s surprisingly simple to make, requiring just a handful of fresh ingredients and some basic grilling techniques to achieve restaurant-quality results at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs rump steak, about 1 inch thick (bring to room temperature for 30 minutes before cooking)
– 1 cup fresh parsley leaves, packed (flat-leaf or curly both work)
– 1/4 cup fresh cilantro leaves, packed (omit if you dislike cilantro)
– 3 cloves garlic, minced (adjust to taste)
– 1/4 cup red wine vinegar
– 1/2 cup extra-virgin olive oil, plus 1 tbsp for brushing (or any neutral oil for brushing)
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (optional, for a bit of heat)
– 1 tsp kosher salt, plus more for seasoning steak
– 1/2 tsp freshly ground black pepper, plus more for seasoning steak
Instructions
1. Place the parsley, cilantro, garlic, red wine vinegar, 1/2 cup olive oil, oregano, red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper in a food processor or blender.
2. Pulse the mixture 5-7 times until the herbs are finely chopped but not pureed, scraping down the sides as needed. Tip: For a chunkier sauce, chop the herbs by hand instead.
3. Transfer the chimichurri sauce to a small bowl, cover, and let it sit at room temperature while you cook the steak to allow the flavors to meld.
4. Pat the rump steak completely dry with paper towels to ensure a good sear.
5. Season both sides of the steak generously with kosher salt and freshly ground black pepper.
6. Preheat a grill or grill pan to high heat (about 450-500°F).
7. Brush the grill grates lightly with the remaining 1 tbsp of olive oil to prevent sticking.
8. Place the steak on the hot grill and cook undisturbed for 4-5 minutes to develop a dark brown crust. Tip: Avoid moving the steak too early to get those perfect grill marks.
9. Flip the steak using tongs and cook for another 4-5 minutes for medium-rare (internal temperature of 130-135°F). Tip: Use a meat thermometer for accuracy; cook to 140°F for medium or 150°F for medium-well.
10. Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes to allow the juices to redistribute.
11. Slice the steak thinly against the grain to ensure tenderness.
12. Serve the sliced steak immediately, topped generously with the chimichurri sauce.
Finally, the rested steak will be incredibly juicy with a robust, beefy flavor that pairs beautifully with the bright, tangy chimichurri. For a creative twist, serve it over a bed of crispy roasted potatoes or slice it thinly for tacos with extra sauce on the side.
Rump Steak with Blue Cheese Butter
Whether you’re hosting a holiday dinner or craving a restaurant-quality meal at home, this rump steak with blue cheese butter delivers rich, savory flavors with minimal fuss. We’ll walk through each step methodically, ensuring even beginners can achieve a perfectly cooked steak with a decadent, creamy topping that melts into every bite.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 rump steaks, about 1-inch thick (or similar cut like sirloin)
– 1 tablespoon olive oil (or any neutral oil)
– 1 teaspoon kosher salt
– ½ teaspoon black pepper, freshly ground
– 4 tablespoons unsalted butter, softened
– 2 ounces blue cheese, crumbled (adjust to taste for stronger or milder flavor)
– 1 tablespoon fresh parsley, finely chopped (optional for garnish)
Instructions
1. Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature, which helps them cook evenly.
2. In a small bowl, combine the softened butter and crumbled blue cheese with a fork until well blended; set aside at room temperature.
3. Pat the steaks dry with paper towels to remove excess moisture, which promotes better browning.
4. Rub the steaks evenly with olive oil, then season both sides generously with kosher salt and black pepper.
5. Preheat a cast-iron skillet or heavy-bottomed pan over medium-high heat until it’s hot, about 3-5 minutes; a drop of water should sizzle immediately.
6. Place the steaks in the hot skillet and cook without moving for 4-5 minutes, until a deep brown crust forms on the bottom.
7. Flip the steaks using tongs and cook for another 4-5 minutes for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 130°F.
8. Transfer the steaks to a cutting board and let them rest for 5 minutes to allow juices to redistribute, keeping them juicy.
9. Slice the steaks against the grain into ½-inch thick strips to ensure tenderness.
10. Top each serving with a dollop of the blue cheese butter, allowing it to melt slightly from the residual heat.
11. Garnish with fresh parsley if desired, and serve immediately.
Zesty and creamy, the blue cheese butter melts into the steak’s savory juices, creating a luxurious sauce that coats each tender slice. For a creative twist, try serving it over a bed of arugula with a drizzle of balsamic glaze to balance the richness, or pair it with roasted potatoes for a hearty, comforting meal that’s sure to impress.
Mustard and Herb Crusted Rump Steak
Now, let’s tackle a classic that’s perfect for a special dinner yet simple enough for a weeknight. This mustard and herb crusted rump steak delivers a juicy interior with a flavorful, crispy exterior, making it a surefire crowd-pleaser. Follow these steps carefully for a foolproof result.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (2-pound) rump steak, about 1.5 inches thick
– 1/4 cup Dijon mustard
– 2 tbsp whole-grain mustard
– 2 tbsp olive oil, or any neutral oil
– 2 cloves garlic, minced
– 1 tbsp fresh rosemary, finely chopped
– 1 tbsp fresh thyme leaves
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– 1 tbsp unsalted butter
Instructions
1. Pat the rump steak completely dry with paper towels to ensure a good sear.
2. In a small bowl, combine the Dijon mustard, whole-grain mustard, olive oil, minced garlic, chopped rosemary, thyme leaves, kosher salt, and black pepper.
3. Rub the mustard-herb mixture evenly over all sides of the steak, coating it thoroughly.
4. Let the steak rest at room temperature for 30 minutes to allow the flavors to penetrate and promote even cooking.
5. Preheat your oven to 400°F (200°C) and place a cast-iron skillet or oven-safe pan on the stovetop over high heat.
6. Once the skillet is smoking hot, carefully place the steak in the pan and sear for 3 minutes without moving it to develop a deep brown crust.
7. Flip the steak using tongs and sear the other side for another 3 minutes.
8. Add the unsalted butter to the skillet, letting it melt and foam around the steak.
9. Transfer the skillet to the preheated oven and roast the steak for 12-15 minutes, or until an instant-read thermometer inserted into the thickest part reads 135°F (57°C) for medium-rare.
10. Remove the skillet from the oven and transfer the steak to a cutting board.
11. Tent the steak loosely with aluminum foil and let it rest for 10 minutes to allow the juices to redistribute.
12. Slice the steak against the grain into 1/2-inch thick pieces.
Allowing the steak to rest ensures it stays juicy, while slicing against the grain guarantees tenderness in every bite. The crust offers a tangy, herbal punch that complements the rich, beefy flavor beautifully. Serve it over creamy mashed potatoes or with a simple arugula salad for a complete meal.
Rump Steak Tacos with Avocado Salsa
Unlock a restaurant-worthy taco night at home with this straightforward recipe that transforms a simple rump steak into tender, flavorful tacos topped with a bright avocado salsa. We’ll walk through each stage methodically, ensuring even a beginner cook can achieve delicious results.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs rump steak, about 1 inch thick (pat dry with paper towels for better searing)
– 2 tbsp olive oil, or any neutral oil
– 1 tsp kosher salt
– 1 tsp black pepper, freshly ground
– 1 tsp ground cumin
– 1 tsp chili powder
– 8 small corn tortillas
– 2 ripe avocados, diced
– 1/2 cup red onion, finely diced (soak in cold water for 5 minutes to mellow sharpness)
– 1/4 cup fresh cilantro, chopped
– 2 tbsp lime juice, from about 1 lime
– 1 jalapeño, seeded and minced (optional, for heat)
Instructions
1. Pat the rump steak completely dry with paper towels on all sides.
2. In a small bowl, combine the salt, black pepper, cumin, and chili powder.
3. Rub the spice mixture evenly over the entire surface of the steak.
4. Heat the olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place the seasoned steak in the hot skillet and cook undisturbed for 5 minutes to form a deep brown crust.
6. Flip the steak using tongs and cook for another 5 minutes for medium-rare (internal temperature of 135°F).
7. Transfer the cooked steak to a cutting board and let it rest for 10 minutes; this allows juices to redistribute, keeping the meat tender.
8. While the steak rests, warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap them in a damp towel and microwave for 30 seconds.
9. In a medium bowl, gently combine the diced avocado, red onion, cilantro, lime juice, and minced jalapeño (if using) to make the salsa; avoid over-mixing to keep the avocado chunky.
10. Thinly slice the rested steak against the grain, which shortens muscle fibers for maximum tenderness.
11. Assemble tacos by placing sliced steak on warmed tortillas and topping generously with the avocado salsa.
Gather your tacos and enjoy the contrast of the juicy, savory steak against the cool, creamy salsa. The charred edges of the meat pair beautifully with the fresh lime and cilantro, making these perfect for a casual dinner or a festive gathering where guests can build their own.
Rump Steak and Mushroom Stroganoff
Unleash a comforting classic with this Rump Steak and Mushroom Stroganoff, a hearty dish that transforms simple ingredients into a creamy, savory meal perfect for chilly evenings. Using a methodical approach, we’ll guide you through each step to ensure tender steak and a rich sauce every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs rump steak, sliced into thin strips (about 1/4-inch thick for quick cooking)
– 8 oz cremini mushrooms, sliced (or white mushrooms if preferred)
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 cup beef broth (use low-sodium to control saltiness)
– 1 cup sour cream, at room temperature (to prevent curdling)
– 2 tbsp all-purpose flour (for thickening the sauce)
– 2 tbsp unsalted butter (or olive oil as a substitute)
– 2 tbsp vegetable oil (or any neutral oil for searing)
– 1 tsp paprika (adjust to taste for smokiness)
– Salt and black pepper, to season throughout
– Fresh parsley, chopped (for garnish, optional)
Instructions
1. Pat the rump steak strips dry with paper towels to ensure a good sear, then season generously with salt and black pepper on both sides.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add half the steak strips in a single layer, searing for 2–3 minutes per side until browned but not cooked through, then transfer to a plate and repeat with the remaining steak and oil.
4. Reduce heat to medium, melt 1 tbsp butter in the same skillet, and add the chopped onion, cooking for 4–5 minutes until softened and translucent.
5. Add the sliced mushrooms, cooking for 6–8 minutes until they release their juices and turn golden brown, stirring occasionally.
6. Stir in the minced garlic and paprika, cooking for 1 minute until fragrant to enhance the flavor base.
7. Sprinkle the flour over the mushroom mixture, stirring constantly for 1–2 minutes to cook out the raw taste and thicken the sauce.
8. Gradually pour in the beef broth while stirring to avoid lumps, then bring to a simmer and cook for 3–4 minutes until slightly thickened.
9. Reduce heat to low, stir in the sour cream until fully incorporated, and return the seared steak and any accumulated juices to the skillet.
10. Simmer gently for 4–5 minutes, stirring occasionally, until the steak is cooked to your desired doneness and the sauce is creamy and cohesive.
11. Taste and adjust seasoning with salt and pepper if needed, then remove from heat.
Finally, this stroganoff boasts a velvety texture with tender, juicy steak and earthy mushrooms, all enveloped in a tangy, paprika-kissed sauce. For a creative twist, serve it over egg noodles or mashed potatoes, garnished with fresh parsley for a pop of color and freshness.
Rump Steak with Caramelized Onions
When the holiday rush has you craving something hearty yet elegant, this rump steak with caramelized onions delivers restaurant-quality flavor with straightforward technique. We’ll break down each stage methodically so even first-time cooks can achieve a perfectly seared steak and deeply sweet onions.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb rump steak, about 1-inch thick (bring to room temperature for 30 minutes before cooking)
– 2 large yellow onions, thinly sliced (about 4 cups)
– 2 tbsp unsalted butter, divided
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt, divided
– ½ tsp freshly ground black pepper, divided
– ¼ cup beef broth or water (to deglaze the pan)
– 1 tbsp balsamic vinegar (optional, for extra depth)
Instructions
1. Pat the rump steak completely dry with paper towels on both sides—this ensures a proper sear.
2. Season the steak evenly on all sides with ¾ tsp kosher salt and ¼ tsp black pepper, pressing the seasoning into the meat.
3. Heat a large cast-iron or heavy skillet over medium-high heat for 2 minutes until hot, then add 1 tbsp olive oil and swirl to coat.
4. Place the steak in the skillet and cook undisturbed for 4–5 minutes until a deep brown crust forms on the bottom (tip: don’t move the steak while searing).
5. Flip the steak using tongs and cook for another 4–5 minutes for medium-rare (130°F internal temperature) or adjust time for desired doneness.
6. Transfer the steak to a cutting board, tent loosely with foil, and let rest for 10 minutes—this allows juices to redistribute.
7. While the steak rests, reduce the skillet heat to medium-low and add 1 tbsp butter to the same pan with the steak drippings.
8. Add the sliced onions to the skillet, sprinkle with remaining ¼ tsp salt and ¼ tsp pepper, and stir to coat.
9. Cook the onions, stirring occasionally, for 15–18 minutes until they turn soft, golden brown, and caramelized (tip: if they stick, add a splash of beef broth).
10. Stir in the remaining 1 tbsp butter and optional balsamic vinegar, cooking for 1 more minute until glossy.
11. Slice the rested steak against the grain into ½-inch thick pieces.
12. Serve the sliced steak topped with the caramelized onions.
Zesty and rich, the tender steak pairs beautifully with the sweet, buttery onions that melt into each bite. For a creative twist, pile the steak and onions over creamy mashed potatoes or stuff them into a crusty baguette for an impressive sandwich.
Rump Steak and Sweet Potato Hash
Ready to transform leftover steak into a hearty, satisfying breakfast or brunch? Rump steak and sweet potato hash combines savory meat with sweet, caramelized vegetables for a dish that feels special yet comes together with minimal fuss. This methodical guide will walk you through each step to ensure perfect results every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb cooked rump steak, diced into ½-inch cubes (or use leftover steak)
– 2 medium sweet potatoes, peeled and diced into ½-inch cubes
– 1 medium yellow onion, diced
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp smoked paprika
– ½ tsp garlic powder
– 4 large eggs
– Salt and black pepper, to season throughout
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add diced sweet potatoes to the skillet in a single layer, cooking undisturbed for 5 minutes to develop a golden crust.
3. Stir sweet potatoes, then add diced onion and cook for 5 more minutes until onions soften and potatoes are tender when pierced with a fork.
4. Push vegetables to the edges of the skillet, add remaining 1 tbsp olive oil to the center, and add diced rump steak, cooking for 3 minutes to warm through and lightly crisp.
5. Sprinkle smoked paprika and garlic powder evenly over the hash, stirring to combine all ingredients, and cook for 1 minute to toast the spices.
6. Season the entire hash with salt and black pepper to taste, then create 4 small wells in the mixture with a spoon.
7. Crack one egg into each well, reduce heat to medium-low, cover the skillet with a lid, and cook for 5–7 minutes until egg whites are set and yolks reach desired doneness.
8. Remove from heat and let rest for 2 minutes before serving. Tip: For crispier potatoes, avoid overcrowding the skillet and resist stirring too often.
Enjoy the contrast of tender, juicy steak against the sweet, caramelized potatoes, with runny egg yolks adding a rich sauce. This hash shines when topped with fresh herbs like parsley or served alongside toasted crusty bread for soaking up every flavorful bite.
Rump Steak Salad with Balsamic Dressing
Many home cooks think a steak salad is just leftover meat on greens, but this Rump Steak Salad with Balsamic Dressing transforms a simple cut into a complete, restaurant-worthy meal. Mastering the sear on the steak and emulsifying the dressing are the only skills you need.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 (12 oz) rump steak, about 1-inch thick
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1 tbsp olive oil (or any neutral, high-smoke-point oil)
– 5 oz mixed salad greens (such as arugula, spinach, or romaine)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup thinly sliced red onion
– 3 tbsp extra virgin olive oil
– 2 tbsp balsamic vinegar
– 1 tsp Dijon mustard
– 1 small garlic clove, minced (optional, for extra zing)
Instructions
1. Pat the 12 oz rump steak completely dry with paper towels on all sides.
2. Season the steak evenly on both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, pressing the seasoning into the meat.
3. Heat a heavy skillet (like cast iron) over medium-high heat for 2 minutes until very hot, then add 1 tbsp olive oil and swirl to coat.
4. Place the seasoned steak in the hot skillet and sear undisturbed for 4 minutes to form a deep brown crust.
5. Flip the steak using tongs and sear the other side for another 4 minutes for medium-rare (135°F internal temperature).
6. Transfer the cooked steak to a cutting board, tent loosely with foil, and let it rest for 5 full minutes—this keeps the juices inside.
7. While the steak rests, make the dressing: in a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar, 1 tsp Dijon mustard, and the optional minced garlic clove until fully emulsified.
8. In a large salad bowl, combine 5 oz mixed greens, 1/2 cup halved cherry tomatoes, and 1/4 cup thinly sliced red onion.
9. Pour the prepared balsamic dressing over the salad and toss gently to coat all leaves evenly.
10. Slice the rested steak thinly against the grain at a 45-degree angle to ensure tenderness.
11. Arrange the sliced steak over the dressed salad on a serving platter or individual plates.
Gently toss the salad just before serving to redistribute the dressing. The warm, juicy steak contrasts beautifully with the crisp, cool greens, while the tangy balsamic dressing ties everything together. For a creative twist, add crumbled blue cheese or toasted walnuts for extra texture and flavor.
Rump Steak with Roasted Garlic Mash
Often overlooked for more expensive cuts, rump steak delivers incredible beefy flavor when cooked properly, and paired with creamy roasted garlic mash, it becomes a comforting yet impressive meal perfect for a cozy dinner. Our methodical approach ensures tender results every time, even for beginners.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs rump steak (about 1 inch thick, pat dry with paper towels for better searing)
– 4 large russet potatoes (peeled and cubed)
– 1 whole garlic head (roasting mellows its sharpness)
– 1/2 cup heavy cream (warmed slightly to prevent curdling)
– 4 tbsp unsalted butter (divided, for richness)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt (adjust to taste)
– 1/2 tsp black pepper (freshly ground preferred)
– 1/4 cup milk (whole milk for creamier texture)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Slice the top off the garlic head to expose the cloves, drizzle with 1 tbsp olive oil, wrap in aluminum foil, and roast for 30 minutes until soft and golden.
3. While garlic roasts, peel and cube the potatoes into 1-inch pieces.
4. Place potatoes in a large pot, cover with cold water by 1 inch, add 1 tsp salt, and bring to a boil over high heat.
5. Reduce heat to medium and simmer potatoes for 15-20 minutes until fork-tender.
6. Drain potatoes thoroughly in a colander and return to the pot over low heat for 1 minute to evaporate excess moisture.
7. Squeeze roasted garlic cloves from their skins into the pot with potatoes.
8. Add 2 tbsp butter, warmed heavy cream, and milk to the pot.
9. Mash the mixture with a potato masher or ricer until smooth and creamy, then cover and set aside.
10. Pat the rump steak dry with paper towels and season both sides evenly with salt and pepper.
11. Heat a large skillet over medium-high heat and add 1 tbsp olive oil until shimmering.
12. Sear the steak for 4-5 minutes per side until a deep brown crust forms and internal temperature reaches 130°F (54°C) for medium-rare.
13. Transfer steak to a cutting board, top with remaining 2 tbsp butter, and let rest for 10 minutes.
14. Slice steak against the grain into thin strips.
15. Serve steak slices over a generous portion of roasted garlic mash.
Now, savor the contrast of the juicy, charred steak against the velvety, garlic-infused mash—it’s a harmony of textures that feels indulgent yet simple. For a creative twist, drizzle any pan juices over the mash or add a sprinkle of fresh herbs like thyme to brighten the dish.
Summary
Kick off your grilling season with these 18 juicy rump steak recipes! From classic marinades to bold new flavors, there’s something here for every home cook. We’d love to hear which one becomes your go-to—leave a comment with your favorite and don’t forget to share this roundup on Pinterest to inspire fellow grill masters. Happy cooking!
