How to cook rump steak

Written by vanessa ryan
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How to cook rump steak
Steak, chips and a pint can make an ideal weekend meal. (nitrub/iStock/Getty Images)

Rump steak comes from the back end of the cow. The rump muscle is lean because it's heavily used in the cow's day-to-day activity. The leanness of the meat makes it prone to drying out, and precautions must be observed during preparation to keep your rump steak moist.

Skill level:

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Things you need

  • Steak marinade
  • Frying pan
  • Grill
  • Olive oil
  • Tongs
  • Knife

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  1. 1

    Marinate your rump steak with your favourite marinade overnight in the fridge to help keep it moist when you cook it. Use a soy-based marinade, teriyaki, garlic, chipotle or something simple like red wine or beer. Skip this step if you prefer your steak served without marinade.

  2. 2

    Remove the steak from the fridge and allow it to warm to room temperature. Preheat your pan on medium high.

  3. 3

    Add enough olive oil to the pan to coat the surface and add the steak. Sear the outside of the rump steak to a rich brown colour to lock in moisture.

  4. 4

    Turn the steak only once as it cooks, and avoid using a fork to pierce the flesh and allow juices to run out. Cook between medium-rare or medium to ensure it doesn't dry out. Medium-rare has an internal temperature of 60 degrees C (140F). Let this drop by a degree or two if you like your steak very rare.

  5. 5

    Remove your rump steak form the pan and let it rest on a plate or cutting board for several minutes. Slice it with a sharp knife against the grain so the meat will be tender.

Tips and warnings

  • Rump steak can also be braised slowly in a cooking liquid like wine or stock to help make it tender. You can braise in a large saucepan, a roasting pan or in a slow cooker.

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