roasted rump steak



Ready In:

20 min


In my view one of the tastiest cuts, with a nice piece of fat covering the side of the rump. A rump is a cut of beef from the top of the back end of a cow, as far as you can go before reaching the tail. When it comes to steak, those who value flavour above all else tend to choose rump. As the name suggests, it’s a cut that comes from the backside of a cow, an area which works hard. So even though rump steak won’t be quite as tender as sirloin, it will more than make up for it with a deep, savouriness.


Jacket Potatoes with butter and sour cream

4 x 300g pieces of thick rump steak
1 bunch of rosemary (20g)
2 knobs of unsalted butter
2 tablespoons balsamic vinegar

2 tablespoon of olive oil

Salt and Pepper



Remove the meat out of the fridge an hour before you want to start grilling to reach room temperature. Rub the steak all over with 1 tablespoon of olive oil, then sear 2 minutes on every side on the hot grill.

Strip half the rosemary into a roasting tray, sit the seared steak on top, strip over the rest of the rosemary, dot and rub over the butter, drizzle with another tablespoon of oil, then season generously with sea salt and black pepper.


Roast the steak directly on the coals for 3 minutes aside for medium-rare, or 6 minutes aside for medium, turning halfway and basting with the juices from the tray. Remove from the grill and , spoon over the balsamic, then cover with tin foil and leave to rest for 15 minutes, basting occasionally. Thinly slice and serve, drizzling each portion with resting juices.

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