Rump Steak
Rump steak is best cooked hot and rested well so the lean beef stays juicy. A peppery crust, garlic butter, watercress, roasted tomatoes, and pan juices make it feel classic and complete.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Bring the steak close to room temperature and season generously.
Sear in a very hot pan until a dark crust forms on both sides.
Add butter, garlic, and thyme, basting the steak as it finishes.
Rest before slicing so the juices settle.
Serve with watercress, roasted tomatoes, and spooned pan juices.
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