Rump steak

dinner easy gluten free main course rump steak steak

N/A

Source

Ingredients

2 x 200g rump steak about 2-3cm thick

1 tbsp sunflower oil

1 tbsp unsalted butter

1 large garlic clove , bashed once

1 sprig thyme or rosemary (optional)

Method

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.