Rump steak, as the name suggests, is a cut that comes from the backside of a cow, an area which works hard giving lean and fairly firm meat. This means that although rump steak isn’t quite as tender as cuts such as sirloin or fillet, it does have a great flavour, with a deep, mineral savouriness to it. It can be much cheaper than other cuts, too, making it a great choice for home cooking.
To learn more about different cuts of beef, including rump check out our guide

When choosing your rump steak, look for a well-aged piece of meat that has only a little marbling. Good-quality, grass fed beef will be a dark, rich red and firm and thick in texture.

The first key step is to make sure that your steaks aren’t cold as this will affect the cooking time and cause the meat to seize. Take your steaks out of the fridge at least 30-45 mins (but no more than 2 hours) before cooking. You also want to get rid of any moisture, so pat them dry with paper towel and then season well with salt before you begin cooking, but don’t use cracked black pepper as this can burn in the pan. 

Pan-frying is the best quick method for cooking rump steak, using a heavy-based frying pan, made from cast-iron or stainless steel pan if possible. Use a flavourless oil with a high smoking point to fry your steaks in, such as vegetable or groundnut oil or clarified butter (but not regular butter as this will burn) to do this. Add just a little oil to the pan – enough to barely cover the surface of the pan. You want to heat the oil until very hot, almost at the point of smoking, so the oil is shimmering and the meat sizzles when you add it.

Unlike other more tender cuts, rump steak is best not served super rare, as it can be a little chewy when cooked this way. For the most enjoyable steak we suggest aiming for medium rare or medium. 

This depends on how well you want your meat cooked, and the size of the rump steak. Firstly, if your steak has a large piece of fat running down the side of it, cook this first for a few mins in the pan, holding it in place with tongs. Then place the steak down in the pan (you should hear it sizzle), cooking it over a high heat without moving it. This allows that delicious brown crust to form, also called the ‘maillard reaction’’. A good guide for cooking times is to pan-fry for 2- 3 mins per side for medium rare, 3-4 mins per side for medium and 5-6 mins per side for well done. If you are using a thermometer, you are looking for 55C for medium rare, 60C for medium and 70-75C for well done.

For an even more speedy way of pan-frying rump steak, try bashing the fillets out then flash frying for just a minute or so each side. As Chanetelle Nicholson does 

A medium-rare rump steak will be pink with some pink juices and feel lightly bouncy, but a little soft when pressed. Medium steaks will be pale pink in the middle with very little juice and should feel gently firm and springy when pressed. If you are using a meat thermometer, the reading for medium-rare should be 52-55C, medium 56-62C and medium well 63-69C.

Resting is the final, crucial step for perfect steak as it allows the juices to be reabsorbed giving soft and tender results. How long you rest the meat varies depending on its size, but generally you want to let it rest for at least half the time it was cooked for. Anything up to 10 mins is fine. Giving you time to open a bottle of wine and set the table!

Many chefs like to start their steak off in a pan, then finish in the oven for more even and tender results. To do this cook as above in a pan for 3 mins on each side, then finish in a hot oven for 10 mins. Follow this recipe for a professional finish:

Grilling rump steak on the BBQ brings a nice charred quality to the meat. Brush the steaks with a little oil then cook on a hot grill, ensuring the meat is a couple of inches away from the heat, cooking on both sides following the timings above. Once done to your liking remove and rest. Try serving with a punchy salsa verde 

It is possible to slow cook rump steak, chopped and braised at a low temperature in the oven. However tougher cuts, such as chuck, flank, cheek and shin, benefit more from this kind of treatment as they contain stronger connective tissues that melts with slow cooking with beautifully tender results. 

It’s best to remove all wrapping from the meat and place it in a container with a lid, in the bottom section of the fridge. It should keep like this for 1-2 days. You can freeze rump steak in it packaging for around 6 months.

A good sauce can elevate your steak to the next level. Rump steak goes well with everything from rich and creamy sauces, to spicy salsa. Check our top five sauce accompaniments 

One the side a chunky carb always works well, such as classic chips or potatoes. Give Tom Aiken’s luxurious truffle chips a go and serve along with a simple mustardy dressed green salad.