Juicy Rump Steak is going to be the star of today’s blog. Let me show you a simple full steak dinner recipe that I’m using with many other cuts of beef too, not just Rump.
Now, I’m sure we all love a good steak, but the truth is, high quality beef can get expensive. The good news is, there are some cheaper cuts that still deliver great results. Such as the Rump steak that I’m cooking today. Simple oven baked potatoes, fried egg and a delicious coffee based barbeque sauce will serve as the sides. Now let’s cook!
TIP: Looking for more great steak recipe ideas? Try my Pork tenderloin steak made on the grill, very affordable Pork steak recipe, healthy Chicken steak salad, Grilled ribeye cap steak, Tender London broil or this Crock pot cube steak.
What Is Rump Steak
Rump steak is located in the backside of the cow, it’s a lean muscle with low marbling so it’s not as tender as some other beef cuts. That’s why it’s a good idea to buy an aged (dry aged) piece, when preparing a steak from this cut. On the other hand, it’s significantly cheaper than ribeye or tenderloin. Rump steak is also known as “sirloin” in the US. If you want to read more about this cut, check this site, for example.
Ingredients Used In This Rump Steak Dinner Recipe
200-250g (up to 0.5 lb) yellow potatoes per serving
250-300g (0.5 lb+) rump steak per person
1 tablespoon butter
salt to taste
black or 4-color pepper
Coffee BBQ Sauce
1 larger shallot
1 clove garlic
1 tablespoon butter
1 tablespoon balsamic glaze or vinegar
3-4 tablespoons ketchup
1 tablespoon honey
sugar to taste
1/2 cup strong coffee
salt & pepper
How To Make Rump Steak
Watch the video or scroll down for step by step instructions:
We can start with the sauce, it takes just a few minutes and if you make a nice batch, you can freeze it for later use. What makes this sauce special is the added coffee, which gives it a nice and interesting flavor. This sauce goes well with any kind of steak, not just the Rump steak.
In a small saucepan, heat two tablespoons of olive oil and drop in a tablespoon of butter. Once the butter melts, add one larger finely diced shallot. Saute for about 3 minutes, then add 1 clove of crushed or chopped garlic and saute for 3 more minutes.
TIP: Keep in mind that we are cooking a sauce, not baking some special cake so feel free to eyeball the ingredients. A bit more or less butter or shallots… that’s not a problem at all.
Next come 3 to 4 tablespoons of ketchup, one nice tablespoon of honey and a tablespoon of balsamic glaze or vinegar. Coffee makes this sauce special, I’ve added about half a cup of strong espresso.
TIP: Balsamic glaze or vinegar can be pretty strong, so do not add all of it at once if you’re making the sauce for the first time. If the sauce becomes too sour, you can always add more sugar, just like I did.
Season the sauce with salt and pepper and give it a taste. Mine was too sour so I added a tablespoon of sugar and since it was too thick for my likings, I also added a bit of water. Cook the sauce for a few minutes while stirring so it doesn’t burn and we are pretty much done.
We could stop here and that would be just fine. But since I like sauces with a smooth texture, I’ve used a hand blender to blend the shallot and garlic pieces. And that’s it, the sauce is done.
TIP: You can definitely add some herbs to the sauce, thyme, rosemary or Italian seasoning… all would work just fine.
As I mentioned at the beginning, I’m using simple oven baked potatoes as the side for our Rump steak today. These are baby yellow potatoes that I’ve cut into halves. Olive oil, salt, pepper and Italian herbs are all the seasonings I’m using. Lay them on a baking sheet, skin side down, and bake at 200C or 400F for approximately 40 minutes or until golden brown.
And now the star of the show, our lovely Rump steak. The ones I’m using today are not that thick, just a bit shy of an inch (2 cm) or so, but that’s just fine for this quick way of preparation.
Season both sides of the steak with olive oil, garlic powder and black pepper and use your hands to rub the oil and spices into the meat. Do not use salt at this point that will come later on. Some chefs claim that adding salt at the end helps to make the meat more tender, so let’s give it a try.
Heat up a bit of oil in a pan and start searing our Rump steak from the first side. I’ve used olive oil, but feel free to use your favorite type. Give it about 3 minutes and flip.
Now a “special” trick that I’m using for cheaper cuts to enhance the flavors. Spread half a teaspoon of dijon mustard over the seared side and season it with salt now. I’m also adding dried Italian herbs at this point.
Wait about 3 minutes and flip again. Season the second side of the Rump steak with salt too. Now turn the heat down to medium and drop in a nice cube of butter. Let it melt, then baste the steak with it.
Give it a minute and flip the steak again and baste the other side with the butter as well. Once both the sides have been seared and then basted with butter, the Rump steak is done. To sum it up: we were searing each side for 3 minutes, then 1-2 additional minutes per side for the butter basting. That should be more than enough for a steak of this thickness.
As we all know, it’s a must to rest the steak for a few minutes. I like to wrap it up in foil so it stays nice and hot. Give it at least 5 minutes please and let’s take a look at the potatoes in the meantime.
Potatoes look good, let’s take them off the baking sheet and get ready to serve our dinner.
But first the moment of truth. Let me unwrap the Rump steak and cut into the beauty to see what it looks like. Sometimes it’s tricky to hit the right time, but I think this one turned out great, I love the color. Our steak looks super juicy and tender.
Let’s plate the dish now. Steak goes into the center… potatoes on one side… and a fried egg on the other one. And let’s not forget about the delicious sauce we made earlier. I like to add a lot of it.
And there we have it, perfect Rump steak dinner made from a cheaper cut that won’t break your bank. Thanks for reading/watching and please come back to see my new recipes. See you next time.
Rump Steak Dinner Optional Tips
- The coffee BBQ sauce is pretty versatile and you can play with it to make it even better. Adding some herbs such as thyme or rosemary is always a good idea. Want to make it spicy? Add some dried chili flakes.
- This recipe works well with any other cut of beef or even a good cut of pork.
- You can definitely use some other sauce for this recipe, my creamy mushroom sauce is a great one to try. Alternatively, some salad would work really great too, try my apple bacon coleslaw.
- Don’t want to use Dijon mustard for whatever reason? Use any other type that you like.
Rump Steak – Easy Steak Dinner
- 200-250 g yellow potatoes per serving
- 250-300 g rump steak per person
- Italian herbs
- Dijon mustard
- olive oil
- 1 tablespoon butter
- salt to taste
- black or 4-color pepper
Coffee BBQ Sauce
- 1 larger shallot
- 1 clove garlic
- 1 tablespoon butter
- 1 tablespoon balsamic glaze or vinegar
- 3-4 tablespoons ketchup
- 1 tablespoon honey
- sugar to taste
- 1/2 cup strong coffee
- salt & pepper
Coffee BBQ Sauce
- Heat up olive oil and butter in a small saucepan and sauté the finely diced shallot for about 3 minutes, then add the crushed garlic and sauté for 3 more minutes.
- Add ketchup, balsamic glaze, honey and coffee. Season with salt and pepper. Cook for a few minutes and taste the sauce.
- Add sugar if needed. If the sauce is too thick, add a few tablespoons of water.
- Blend the sauce with a hand blender, to reach a smooth texture. This is an optional step.
Simple Baked Potatoes
- Use small yellow potatoes and cut them into halves.
- Season with olive oil, salt, pepper and Italian herbs.
- Bake skin side down at 200C / 400F for about 35-40 minutes or until golden brown and crispy.
- Season each steak with olive oil and black or 4-color pepper. Do not add salt yet.
- Sear from one side for about 3 minutes, then flip.
- Spread some Dijon mustard over the seared side and season with salt now. I'm also adding a touch of Italian herbs at this point. Wait 3 minutes and flip the rump steak again.
- Turn the heat down to medium and drop in a tablespoon or two of butter. Keep basting the rump steak with the melted butter for about a minute or two.
- Flip once more and baste the other side with butter properly too. Give it another minute or two and take the rump steak off the pan.
- Wrap the steak in foil and let it rest for at least 5 minutes.
Serving The Steak Dinner
- Cut the steak into thin slices with a sharp knife and place it in the center of a plate.
- Add the baked potatoes on one side and a simple fried egg on the other one.
- Don't forget about the sauce! Add as much as you like.
- Enjoy your simple but delicious rump steak dinner!