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
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.
Useful gear for this recipe
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Weber Original Kettle Premium 22-Inch Charcoal Grill
High-heat grilling, simple indirect cooks, steak, picanha, and burgers.