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 |

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