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Rump steak has more flavour than sirloin or ribeye but requires correct resting to relax the muscle fibres. Café de Paris butter — the Swiss herb butter classic — is its perfect companion.
Serves 2 peoplePrep 15 minCook 10 min
What to ask for
This recipe calls for Rump steak. Can't get it where you are?
Ingredients & method
Ingredients
- 2 rump steaks, 2.5 cm thick (about 300 g each)
- 1 tbsp neutral oil
- For Café de Paris butter: 100 g softened unsalted butter, 1 tbsp Dijon mustard, 1 anchovy fillet (minced), 1 tsp capers (chopped), 1 tsp marjoram, 1 tsp chives, 1/2 tsp thyme, pinch of paprika, pinch of curry powder, lemon zest
- Salt and black pepper
Method
- 1Make the butter ahead: blend all butter ingredients together. Roll in cling film into a cylinder and refrigerate until firm.
- 2Season steaks generously. Heat oil in a cast-iron skillet to smoking. Sear steaks 3–4 minutes per side for medium-rare.
- 3Remove and rest on a warm board for at least 5 minutes — rump needs its rest more than most cuts.
- 4Slice the Café de Paris butter into 1 cm rounds. Place two rounds on each hot steak so they melt into pools.
- 5Slice the steak against the grain if serving in strips, or serve whole for a grander presentation.
Cook this well
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Chef's tip
Rump has a strong grain direction — if sliced with the grain it will seem tough no matter how it is cooked. Always slice across.
Cook this later?Save the recipe, then keep notes on what worked and what you'd change next time.