Rump Steak

Rump Steak


  • 2 tbsps Vegetable Oil
  • 2 Rump Steak (room temperature) 
  • Salt & Pepper
  • 4 tbsps Butter
  • 4 Thyme Sprigs
  • Before cooking make sure that steaks are of a room temperature.
  • Season well on both sides with salt & pepper.
  • Add oil to a pan and bring to hottest setting, allow oil to get hot before adding steak. Keep it set to the hot setting throughout cooking!
  • Cooking time on each side varies (add more time for a thicker cut or less for a thinner one). If your steak is 1-inch thick: Rare - 2 min; Medium Rare - 3 min; Medium - 4 min; Well done - 5+ min.
  • After the first side has had the right cooking time, flip to the other side.
  • Add butter and fresh thyme into the pan. Once the butter has melted cook your steak the samwe way as before for the desired doneness: Rare - 2 min; Medium Rare - 3 min; Medium - 4 min; Well done - 5+ min.
  • During this final cooking time use a spoon to continuously coat the steak with the melted butter whilst it is cooking.
  • Remove from pan and place steak on a warmed plate to allow it to rest for at least 8 minutes. Enough time to make our easy peppercorn sauce to go with it!

Recipe by Luke & Kay |

Mavy Tashbaeva

Leave a comment

Please note: comments must be approved before they are published.

What's on the menu

Sign up below to be added to our WhatsApp distribution list and be the first to know once our stocks have been updated!

We take pride to always try to bring produces that are grown as close as possible to us. We fly things in only if they are not available nearby. If you would like to order a produce that you are not seeing listed here, leave your email and a note and we will try to add it!