How to cook the perfect Rump Steak

A Rump Steak offers a deep, rich flavour and lean texture, making it especially

satisfying when cooked well. Before cooking your Rump Steak, it is important to

understand its unique qualities, and how it may differ from other cuts such as Sirloin.

Rare Rump Steak

What is Rump Steak?

Rump is a boneless cut, from the upper rear of the cow. The hind section of the cow

is known as the round, split into a top and bottom, with the top round being the rump.

Rump Steaks are cut from the centre of the rump, the most tender part.

The rump of the cow is a well-worked muscle, and so the meat is naturally leaner

and firmer than other steaks, with a rich and robust flavour. A traditional Rump Steak

is made up of three individual muscles, held together by connective tissue.

Visually, Rump Steak has very little intramuscular fat, so you will see a few distinct

white ribbons, and less intricate marbling. The cut is large and thick, with a rich red

colour.

The best way to cook a Rump Steak

The first step to make a juicy, tender rump steak is to pat the steak dry. This is an

essential step when cooking steak, as any excess moisture will prevent a good sear

forming. Achieving a good sear creates a flavourful steak and will add a delicious

crust. You can simply dry the surface of the steak using some kitchen roll.

Drying a Rump Steak

After removing the excess moisture from the surface, salt the entirety of the steak

using a fine salt. This step will also improve the sear, enhancing the flavour of the

steak.

Seasoning a Rump Steak

Then sear both sides of the steak on a high heat in a pan with oil, preferably an oil

that has a high smoke point, such as avocado oil. It is important to use an oil rather

than butter as the butter will burn on a high heat, however if you do want something closer to butter than ghee, which has a high smoke point, is also a good option.

Frying Rump Steak

Once a deep brown crust has formed on both sides of the steak, take the steak out

of the pan and let it rest for a minute. Then turn the heat down to medium low, and

add the steak back into the pan. At this point you can add some butter, garlic and

other herbs like rosemary, for more flavour.

Flip the steak every 30 seconds until it reaches your desired ‘doneness’. You can

use a meat thermometer to check the internal temperature which will indicate how

‘done’ the steak is.

To achieve your preferred ‘doneness’, take the steak out of the pan at the

corresponding internal temperature: for a rare steak this is 50°C, for a medium rare

steak this is 55°C, for a medium steak this is 60°C, and for a well done steak this is

70°C.

When the steak finishes cooking, allow five minutes for it to rest before slicing. It may

be hard to remain patient whilst the smell of a perfectly cooked steak wafts through

the air, however this stage is extremely important; it will allow the steak to reabsorb

the juices that hold its flavour and create a tender texture.

Whilst the steak rests, its muscle fibres relax, redistributing the flavoursome juices

throughout the steak.

Cooked Rare Sirloin Steak

When the five minutes are (finally!) up, slice the steak against the grain, in the

opposite direction as its muscle fibres.

To enjoy the steak as part of a balanced, healthy meal, serve with some vegetables

and classic roast potatoes, or as a mouth-watering steak sandwich with salad.

Sliced Rare Rump Steak

Choosing your Rump Steak

Ruxstons’ Rump Steak is an amazing choice for those who love a lean cut, with

plenty of flavour and nutritional benefits. Thanks to the 100% grass-fed farming methods, the Ruxstons Rump Steak delivers a slightly gamey flavour. When cooked, the outer layer of fat melts and enhances this natural richness even further. Not only does it have a richer taste, but grass-fed beef is known to contain higher Omega-3 fatty acids and antioxidants, as well as elevated levels of iron, zinc, B vitamins, and protein compared to grain-fed alternatives.

The beneficial fats combined with the lean protein makes the Ruxstons 100% grass-

fed Rump Steak a delicious choice for any meal.

Rump vs Sirloin Steak

Are Sirloin and Rump the same, and which is best?

Sirloin and Rump steak have different properties, making them distinctly different eating experiences, particularly in terms of tenderness, flavour, and fat content.

Sirloin is naturally more tender, as it comes from the mid-back of a cow which does

very little work. Contrastingly, Rump is from a hardworking muscle group, so

although it is by no means tough when cooked correctly, it is a firmer texture and

provides a firmer bite.

Sirloin steak has a more delicate beef flavour, suited to lighter seasonings and simple

cooking methods. Rump Steak instead carries a richer, deeper taste, and so can be

paired with a more flavourful sauce such as mustard without being overpowered.

Sirloin Steak usually has more intramuscular fat running through the meat.

Compared to Rump, which is lean with a few visible ribbons of fat, Sirloin is often

softer and juicier.

If you are deciding which cut of steak is for you, whether it be Rump or Sirloin, it

depends on your preferences. Rump Steak is best if you prefer a leaner cut with a

rich, full-bodied flavour and a firmer bite. Sirloin is the better choice if you are looking

for a naturally tender, juicier steak with a slightly more delicate beef taste.