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Rump steak is a flavourful, lean and budget-friendly cut of beef that I love. Often overlooked in favour of pricier cuts like rib-eye or fillet, rump steak has a rich, beefy taste when cooked correctly. In this guide, I’ll explain what it is, how to cook it perfectly, and the best ways to serve it.
Table of Contents
What Is Rump Steak?
Rump steak comes from the rear of the cow, specifically the hindquarter, making it a leaner cut with a firmer texture.
In the UK, rump steak is actually what Americans would call a sirloin. A sirloin in the UK is often called a porterhouse by Americans. For the purpose of this post, we are talking about what the British call a rump steak ie. a cut from the rear of the cow.
Rump vs Sirloin & Rib-eye
Rump steak is often compared with sirloin and rib-eye:
- Rump: Lean, firm, bold flavour
- Sirloin: More tender, slightly less flavour
- Rib-eye: Highly marbled, very juicy, premium price
If you’re after great value and strong flavour, rump is your best bet.
Why Rump Steak?
Rump steak is:
- Affordable: As it’s a tougher cut of meat than a premium rib-eye or sirloin, it is not always as in-demand, which makes it more affordable.
- Lean & Nutritious: they are lean with a low-fat content, but high in protein of course.
- Versatile: Can be used in everything from stir-fries to grilled steaks, fajitas, and steak sandwiches
How to Cook Rump Steak to Perfection
Preparation & Seasoning
- Remove steak from the fridge 30–60 minutes before cooking to ensure even temperature.
- Pat dry with kitchen paper to ensure a good sear.
- Season generously with salt and pepper.
- Rub the outside of the steak with olive oil or rapeseed oil.
Marinading: optional
- Marinating up to 24 hours can impart delicious flavour on a rump steak and also help tenderise the meat.
- This is because the overnight marination breaks down muscle fibres, which makes the whole steak more tender.
- You could marinate in any spices and seasonings you like, along with salt, olive oil, lemon/lime juice and a spoon of honey/brown sugar.
Cooking Methods
Pan-frying:
- Heat a heavy-bottomed pan over high heat until just smoking. You really want it HOT for a good sear.
- Sear steak 1.5-4 minutes per side. You probably need 3 minutes total for rare, 4-5 minutes for medium and closer to 7 for well-done. For a cut like rump however, I would highly advise cooking it rare as that ensures best texture.
- If your steak has a thick fat cap (layer of fat) on it, use tongs to hold the steak on its side and press down so that the fat renders out and it turns golden brown. This should take around 2 minutes.
Grilling/BBQ:
- Sear directly over high heat for 2-3 minutes per side for medium rare.
- If your steak is really thick, once you have a nice sear, move it to indirect heat to finish cooking.
- This method is ideal for marinated rump steaks.
Resting & Slicing
- Rest for at least 5–10 minutes under foil to redistribute juices and keep the steak nice and juicy.
- Slice against the grain to ensure best texture and tenderness. This is important as rump steak can otherwise be tough. The picture below should help.
How to serve Rump Steak
Sauce Pairings:
- Herby cowboy butter
- Chimichurri
- Peppercorn sauce
- Red wine jus
Side Dishes:
- Homemade chips or fries.
- Creamy mashed sweet potatoes.
- Green bean salad.
Creative Uses:
- Thinly sliced in soft shell tacos (swap the prawns for steak slices). I also like to make tacos with braised short ribs, totally different to steak but so good.
- Try my garlic butter steak bites with a rump steak.
Frequently Asked Questions
Make sure you remove the rump steak from the fridge 30-60 minutes before cooking. Pat dry and then cover with salt and pepper. If you can salt ahead of time, this ensures the salt penetrates into the steak. Marinating the steak is also delicious.
Cook the steak 1.5-4 minutes per side. You probably need 3 minutes total for rare, 4-5 minutes for medium and closer to 7 for well-done. For a cut like rump however, I would highly advise cooking it rare as that ensures best texture.
Yes, rump steak should rest for at least 10 minutes under foil to keep the steak nice and juicy.
Make sure you slice against the grain to ensure best texture and tenderness. This is important as rump steak can otherwise be tough. You should also avoid overcooking – rare to medium-rare is best for this cut.
Absolutely. For kebabs, cube and marinate to help break down muscle fibres. For burgers, mix with higher-fat cuts or add beef fat for juicier patties.
Dry-brining just means to salting and allowing it to rest. I like doing this as it ensures great flavour through the steak and it also helps with tenderising the meat as it breaks down muscle fibres. Salting at least an hour in advance is the minimum but this could also be done 24 hours in advance.
The quickest and best way to check the doneness is by cutting into the steak. It may not look as pretty but then you can be sure. However, if this isn’t an option for you, try the finger method.
You can estimate the doneness of your steak by comparing the feel of the steak to different parts of your hand:
Rare:
The steak should feel very soft, like the fleshy area at the base of your thumb when your hand is relaxed and open.
Medium-rare:
Gently touch your index finger to your thumb. The fleshy part beneath your thumb will feel slightly firmer – this is the feel of medium-rare steak.
Medium:
Touch your middle finger to your thumb. The area under your thumb now feels firmer still, similar to a medium-cooked steak.
Medium-well:
Bring your ring finger to your thumb. The muscle under your thumb feels quite firm – this is what medium-well steak should feel like.
Well-done:
Touch your little finger to your thumb. The base of your thumb will now feel very firm, mimicking the texture of a well-done steak.
