A juicy rump steak is a joy no matter what time of the year it may be – whether it’s sizzling on the barbecue in summer or seared in a hot pan when you’re craving something quick and deeply rewarding.
The red wine jus tastes absolutely amazing but, if you wanted, you could just as easily serve your steak with your favourite gravy.
The trick to a good rump steak is simple technique, not fancy fuss. Start with a quality cut and bring it to room temperature before cooking so it cooks evenly. Season it generously – rump loves salt – then cook it in a very hot pan or barbecue to get a proper crust. Don’t move it around; let that caramelisation happen.
Just as important is what happens after cooking: rest it. Giving the steak a few minutes to relax lets the juices redistribute, so every slice stays juicy instead of running onto the board.
Then savour every mouthful.
WINE PAIRINGS: Rump steak is a lean, flavourful, and slightly firmer cut that pairs best with medium-to-full-bodied red wines that can stand up to its richness without overpowering it. When paired with creamy mashed potatoes, the wine should also balance the creamy, buttery texture of the side. Lean towards reds including Malbec, Shiraz, Cabernet Sauvignon, Nebbiolo and Tempranillo.
4
servings15
minutes35
minutesStop your screen from snoozing (zzz)
Ingredients
4 4 rump steak medallions, at room temperature (see notes)
Extra-virgin olive oil, to brush
Salt flakes, to season
Freshly ground black pepper, to season
Mashed potatoes, to serve
4 4 Fresh rosemary sprigs, to serve
Finely chopped fresh thyme leaves, to serve
- Red wine jus
1 tbs 3 tsp olive oil
2 2 eschalots, finely chopped
2 sprigs 2 sprigs fresh rosemary (or fresh thyme)
1 1 garlic clove, crushed
1 cup 1 cup red wine (I use a Merlot)
2 cups 2 cup unsalted beef stock
40 g 3 tbsp chilled unsalted butter, chopped into cubes
Method
- To make the red wine jus, heat the oil in a large saucepan over medium-low heat. Add eschalots and cook, stirring for 2-3 minutes or until softened. Add rosemary and garlic and cook, stirring for 1 minute or until fragrant.
- Increase the heat to medium-high. Add red wine to the pan and deglaze by scraping the bottom of the pan with a wooden spoon to release any caramelised bits. Simmer until the mixture is reduced by two-thirds and is thick and syrupy.
- Pour beef stock into the pan and return to a simmer. Simmer for 10-15 minutes or until the liquid has reduced by half and coats the back of the spoon. Strain through a fine-mesh sieve into a small saucepan, discarding solids.
- Place the pan over low heat then, one at a time, add chilled butter cubes and whisk until the sauce is lovely and glossy and emulsified. Taste and season with salt flakes and freshly ground black pepper. Set aside until serving.
- To cook the rump steaks, brush with oil and season with salt and pepper. Heat a large, non-stick frying pan over medium heat. Add steaks and cook for 3-4 minutes on each side (for medium) or until cooked to your liking. Transfer to a plate and loosely cover with foil to rest for 5 minutes.
- To serve, drizzle jus on 4 serving plates. Top each plate with a rump medallion. Serve with mash alongside and topped with rosemary and thyme.
Notes
- Bring the steak to room temperature for around 30 minutes. Bringing steak to room temperature before cooking helps it cook more evenly and more predictably. If you put a cold steak straight from the fridge into a hot pan, the outside can overcook and toughen before the centre has a chance to warm through. Letting it sit out for a while takes the chill off, so that the heat penetrates more evenly, giving you a better crust on the outside and a juicier, more tender result inside.
- A rump steak medallion is a tender, lean, flavourful cut of beef taken from the ‘eye’ of the rump, a section of the cow’s hindquarters, and cut into round, steak-like portions. It has a lovely texture and a strong meaty taste, ideal for grilling or pan-frying.
- To test your jus is ready, dip a metal spoon into the jus and run your finger down the back of the spoon. If the line you created stays clear, the jus is thick enough to serve.
- The red wine jus can be made ahead of time. It can be stored in an airtight container for up to 4 days and then reheated to serve. It can also be frozen for up to 3 months. Pour the jus into an ice cube tray, which will allow you to pop out single servings whenever you cook a steak. Once frozen, place the tray in a freezer bag and seal, to protect it from freezer burn.
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