Ingredients:
1 rump steak (about 1 to 1.5 pounds)
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Optional: minced garlic, fresh herbs (such as rosemary or thyme), or steak seasoning rub
Instructions:
Bring the Steak to Room Temperature:
Take the rump steak out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This allows for more even cooking.
Preheat Your Grill or Pan:
If you're grilling, preheat your grill to high heat. If you're pan-searing, place a heavy skillet (cast iron works well) on high heat and allow it to get very hot. Preheating is essential for a good sear.
Season the Steak:
Brush both sides of the steak with olive oil and season generously with salt and pepper. If you like, you can add minced garlic or your favorite steak seasoning rub at this point for extra flavor.
Cook the Steak:
Grilling: Place the steak on the hot grill. For a 1-inch thick rump steak, cook it for about 4-5 minutes per side for medium-rare, flipping only once. Adjust the time based on your desired level of doneness. Use a meat thermometer to check the internal temperature; 135°F (57°C) is medium-rare, and 145°F (63°C) is medium.
Pan-Searing: Add a little oil to the hot skillet. Carefully place the steak in the pan. Cook for about 4-5 minutes per side for medium-rare, adjusting the time for your preferred doneness. Use a meat thermometer to check the temperature as mentioned above.
Rest the Steak:
After cooking, remove the steak from the grill or pan and place it on a cutting board. Allow it to rest for about 5 minutes. This resting period lets the juices redistribute, ensuring a juicy and tender steak.
Slice and Serve:
Slice the rump steak against the grain, which helps ensure tenderness. Serve it with your favorite sides, like mashed potatoes, roasted vegetables, or a salad.
Remember that cooking times may vary depending on the thickness of your rump steak and your desired level of doneness. It's always a
