Ingredients
- 2X rump steak
- 2 tbs extra virgin olive oil
- Roast potatoes, watercress and herb butter , to serve
THE PERFECT STEAK
Method
- Remove the steaks from the fridge at least 30 minutes before serving
- Preheat a barbecue or chargrill pan to medium-high
- Lightly rub steaks all over with oil and season generously with sea salt and freshly ground black pepper
- For medium-rare, cook the steaks for 2 minutes on one side, then turn at a 90° angle and cook for a further 2 minutes – this will create a cross-hatch pattern on the steaks
- Turn the steaks and repeat the process on the other side
- To test if the steak is done to your liking, see Note below
- Transfer the steaks to a warm plate and cover loosely with foil
- Leave to rest for 4 minutes
- Serve with potatoes and watercress, topped with some herby butter
- Note: Many chefs warn against cutting steak to check if it’s done, as you lose some of the juices, but it’s an easy approach if you’re a novice
- Rest the steak for 2-3 minutes, then make a small cut in the thickest part
- You could also press the steak with your finger (the more yielding, the rarer it is)
- For sure-fire results, check the internal temperature on a meat thermometer: 35°C is rare, 45°C medium-rare, 55°C medium, 65°C medium-well and 75°C is well done
Comments
When cooking the perfect steak, you should buy the best quality meat you can afford and choose the right cut for you – for instance, if you like your steak butter-soft, try eye-fillet, but if you want super-tasty and don’t mind a bit of a chew, go for rump or skirt. It’s also vital you rest the steak properly. As a rule of thumb, rest it for up to as long as you cooked it – you can always warm it through again before serving.
Thanks to LECKIES BUTCHERY for providing the rump steak used in the demonstration
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