How to Cook Rump Steak

Rump steak is a beef dish that's popular in the UK. You can cook rump steak in a variety of ways, just like other cuts of beef. Try searing the rump steak for a quick dinner. You can also sear the steak and then finish it off in the oven for a different flavor. For fork-tender rump steak, braise it for 2 hours and enjoy!

Ingredients

Seared Rump Steak

  • 2 8-ounce (225 g) rump steaks
  • 3 fluid ounces (75 ml) of red wine
  • 3 fluid ounces (75 ml) of Worcestershire sauce
  • 1 large clove garlic, peeled and crushed
  • 1 teaspoon (4 ml) of groundnut or vegetable oil

Makes 2 servings

Oven-Baked Rump Steak

  • 1 large 16-ounce (500 g) rump steak
  • 1 teaspoon (4 ml) vegetable oil or groundnut oil
  • Flaky sea salt
  • Black pepper

Makes 2 to 3 servings

Braised Rump Steak with Mushrooms and Onions

  • 6 8-ounce (225 g) rump steaks
  • Salt
  • Freshly ground black pepper
  • 1 cup (120 g) of all-purpose flour
  • 1/4 cup (30 ml) of grapeseed oil
  • 2 large onions, sliced
  • 3 cups (360 g) of mushrooms, cleaned and sliced
  • 4 cups (480 ml) of chicken broth or beef broth
  • 8 ounces (236 ml) of porter (dark beer)
  • 2 teaspoons (8 g) of dark molasses
  • 1 teaspoon (4 g) of fresh chopped thyme leaves
  • 3 teaspoons (12 ml) of hot sauce
  • 2 bay leaves
  • 1/4 cup (30 g) of butter, cut into cubes
  • 5 ounces (147 g) of creme fraiche or sour cream
  • 1/4 cup (30 g) of chopped fresh chives

Makes 6 servings

Method 1
Method 1 of 3:

Making Seared Rump Steak

  1. Image titled Cook Rump Steak Step 1
    1
    Place both 8 oz (225 g) rump steaks in a shallow dish. Select a dish that is wide enough to easily accommodate the rump steaks. Arrange the steaks flat on the bottom of dish.[1]
    • The height of the dish just needs to be 2-3 inches taller than the rump steaks themselves.
  2. Image titled Cook Rump Steak Step 2
    2
    Mix the red wine, Worcestershire sauce, and garlic together. Measure out 3 fluid ounces (75 ml) of red wine and 3 fluid ounces (75 ml) of Worcestershire sauce. Combine both ingredients in a small bowl. Peel and crush 1 large clove of garlic. Add the crushed garlic to the bowl with the red wine and Worcestershire sauce.[2]
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  3. Image titled Cook Rump Steak Step 3
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    Pour the marinade over the steaks and cover the shallow dish. Slowly add the marinade to the dish with the rump steaks. The steaks probably won’t be fully submerged in the marinade, which is fine. Cover the dish with plastic wrap or a lid.[3]
  4. Image titled Cook Rump Steak Step 4
    4
    Put the dish in the fridge overnight. Marinating the steaks for 6 to 8 hours is fine if you’re short on time. However, the flavor will be best if you refrigerate the steaks in the marinade overnight.[4]
    • Don’t marinate the rump steaks for more than 24 hours.
  5. Image titled Cook Rump Steak Step 5
    5
    Drain the rump steaks and pat them dry with a paper towel. Situate a bowl beneath a handheld strainer. Pour the steaks and marinade into the strainer. Let the marinade collect in the bowl and set it aside for now. Place the steaks on a clean plate and pat the excess marinade away with a paper towel.[5]
    • Don’t throw away the marinade! You’ll be using it in the frying pan when you sear the steaks.
  6. Image titled Cook Rump Steak Step 6
    6
    Add the oil to a medium-sized frying pan and heat it over high heat. Measure out 1 teaspoon (4 ml) of groundnut or vegetable oil. Add it to the frying pan and place the pan on a burner. Turn the heat to high and let the oil heat up until it shimmers.[6]
    • You can also use grapeseed oil or any other cooking oil that is flavorless.
  7. Image titled Cook Rump Steak Step 7
    7
    Place the steaks in the frying pan and cook the first side for 4 minutes. Use tongs to place the rump steaks in the hot oil. Be careful not to splash the hot oil as you lower the steaks into it. Sear the steaks for 4 minutes.[7]
    • You don’t need to stir or move the rump steaks during this time.
  8. Image titled Cook Rump Steak Step 8
    8
    Flip the steaks with your tongs and sear the other side for 2 minutes. Be careful not to splash the oil as you flip the steaks over. You don’t need to stir or move the rump steaks while they sear.[8]
  9. Image titled Cook Rump Steak Step 9
    9
    Add the reserved marinade and simmer the steaks for 2 minutes. After 2 minutes have passed, pour the reserved marinade into the frying pan with steaks. Let the marinade simmer as it heats up. After about 2 minutes, the steaks should be nearly cooked through and the marinade will reduce by about half.[9]
  10. Image titled Cook Rump Steak Step 10
    10
    Use a thermometer to check the internal temperature. Remove your steaks from the heat when they are cooked to your preferred level of doneness. If you aren’t sure what temperature to measure for, use an instant-read thermometer and follow these guidelines:
    • For rare steak, test for a temperature of 131°F to 140°F (55° to 60°C).
    • For medium rare steak, test for a temperature of 140°F to 149°F (60°C to 65°C).
    • For medium steak, test for a temperature of 149°F to 158°F (65°C to 70°C).
    • For medium well done steak, test for a temperature of 158°F (70°C).
    • For well done steak, test for a temperature of 167°F (75°C).[10]
  11. Image titled Cook Rump Steak Step 11
    11
    Plate the 2 rump steaks and serve them immediately. Place 1 steak on each plate. Use a sharp knife to slice the rump steaks into diagonal pieces of your preferred size. Spoon the warm marinade sauce over each steak and serve them immediately.[11]
    • Refrigerate any leftovers in an air-tight container and consume them within 3 days.[12]
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Method 2
Method 2 of 3:

Making Oven-Baked Rump Steak

  1. Image titled Cook Rump Steak Step 12
    1
    Bring the large rump steak to room temperature. Take your steak out of the fridge and place it on the counter. Let the steak rest for about 1 hour until it reaches room temperature.[13]
  2. Image titled Cook Rump Steak Step 13
    2
    Preheat your oven to 350°F (180°C). Let your oven fully preheat as you finish preparing the steaks.[14]
  3. Image titled Cook Rump Steak Step 14
    3
    Add the oil to a medium-sized pan and heat it over high heat. Measure out about 1 teaspoon (4 ml) of groundnut or vegetable oil; it doesn’t have to be exact. Add the oil to a large, heavy-based frying pan and place the pan on a burner. Turn the heat to high and let the oil heat up until it shimmers.[15]
    • You can use any cooking oil that is flavorless if you don’t have vegetable or groundnut oil on hand.
  4. Image titled Cook Rump Steak Step 15
    4
    Pat the steak dry and season it with the sea salt. Use paper towels to soak up any moisture on the outside of your rump steak. Sprinkle both sides generously with the sea salt, adjusting the amount to your personal tastes as needed.[16]
  5. Image titled Cook Rump Steak Step 16
    5
    Place the steak in the pan and cook the first side for 3 minutes. Carefully lower the rump steak into the hot oil in the pan. Be careful not to splash the hot oil. Sear the first side for 3 minutes.[17]
    • You don’t need to stir or move the rump steak as it sears.
  6. Image titled Cook Rump Steak Step 17
    6
    Flip the steak with tongs and sear the other side for 3 minutes. Try not to splash the oil as you flip the steak over. You don’t need to stir or move the rump steak as it sears for another 3 minutes.[18]
    • Searing the steak creates what's known as the Maillard Reaction—this is the browning on the outside of your steak that adds a complex, concentrated, and delicious flavor.
  7. Image titled Cook Rump Steak Step 18
    7
    Transfer the steak to a roasting pan and bake for 10 to 15 minutes. Remove the steak from the heat. Use tongs to move it from the frying pan to a roasting pan. Put the roasting pan in the preheated oven.[19]
    • Remove the steak after the time elapses and place the roasting pan on a heat-safe surface.
  8. Image titled Cook Rump Steak Step 19
    8
    Season with pepper and cover the steak with foil for 10 minutes. Be sure to season both sides of the steak. Cover the roasting pan loosely with aluminum foil. Let the rump steak rest at room temperature for 10 minutes before slicing and serving it.[20]
  9. Image titled Cook Rump Steak Step 20
    9
    Slice the rump steak and serve immediately. This rump steak serves 2 to 3 people, so you can slice it however you like, although thin slices usually work well. Serve the steak while it’s still warm with your choice of side dishes.[21]
    • Refrigerate leftover rump steak in an air-tight container and be sure to eat it within 3 days.[22]
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Method 3
Method 3 of 3:

Making Braised Rump Steak with Mushrooms and Onions

  1. Image titled Cook Rump Steak Step 21
    1
    Season both sides of each steak with salt and pepper. Remove your 6 rump steaks from the fridge and place them on the counter. Season both sides of each steak generously with salt and freshly ground pepper.[23]
  2. Image titled Cook Rump Steak Step 22
    2
    Add the oil to a large sauté pan and heat it up over medium-high heat. Measure out 1/8 cup (15 ml) of canola oil. Add it to the sauté pan and place the pan on a burner. Turn the heat to medium-high and let the canola oil heat up until it shimmers.[24]
  3. Image titled Cook Rump Steak Step 23
    3
    Dredge each steak in all-purpose flour. Add 1 cup (120 g) of flour to a deep bowl. Place the first steak in the flour, then flip it over. Pick it up and shake off the excessive flour. Place the steak on a clean plate. Do the same thing with the other 5 rump steaks.
  4. Image titled Cook Rump Steak Step 24
    4
    Sear each side of the steak for 4 minutes. Place the flour-dredged steaks in the sauté pan and sear the first side for 4 minutes. Use tongs to carefully flip the steaks over, then sear the other side another 4 minutes. Remove the steaks from the heat and place them on a clean platter.[25]
    • You may need to work in batches if your steaks are large or your sauté pan is small.
    • Keep the burner on medium-high-heat and return the pan to it once you remove the steaks.
  5. Image titled Cook Rump Steak Step 25
    5
    Sauté the onions and mushrooms for 3 to 5 minutes. Measure out another 1/8 cup of canola oil and add it to the sauté pan. Slice 2 whole onions and 3 cups (360 g) of mushrooms. Add both to the hot oil and sauté them until the sliced onions look translucent.[26]
    • You can use any kind of mushrooms you like.
  6. Image titled Cook Rump Steak Step 26
    6
    Add the broth, beer, molasses, thyme, hot sauce, and bay leaves. Measure out 4 cups (480 ml) of chicken or beef broth, 8 ounces (236 ml) of dark beer, 2 teaspoons (8 g) of dark molasses, 1 teaspoon (4 ml) of fresh, chopped thyme leaves, 3 teaspoons (12 ml) of hot sauce, and 2 bay leaves. Add them to the onion/mushroom mixture in the pan.
  7. Image titled Cook Rump Steak Step 27
    7
    Put the steaks back into the pan and simmer them for 2 hours. Turn the heat down to low. Carefully lower the steaks into the onion/mushroom mixture. Cover the sauté pan and simmer everything together for 2 hours. The steaks are ready once they’ve become fork-tender.[27]
    • Remove the steaks from the pan but keep the reduced liquid in the pan.
  8. Image titled Cook Rump Steak Step 28
    8
    Whisk the butter and crème fraiche into the liquid in the pan. Cube 1/4 cup (30 g) of butter and add it to the pan along with 5 ounces (147 g) of crème fraiche. Whisk until the ingredients are fully incorporated.
    • You can use crème fraiche or sour cream, whichever you prefer.
  9. Image titled Cook Rump Steak Step 29
    9
    Spoon the sauce over the steaks and serve them immediately. Plate the steaks individually, then drizzle the sauce over each one. If you like, garnish each plate with chopped chives. Serve the steaks immediately while they’re still hot.[28]
    • Refrigerate leftover rump steak in an air-tight container. Eat your leftovers within 3 days.[29]
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Things You’ll Need

Seared Rump Steak

  • Shallow dish
  • Small bowl
  • Spoon
  • Cling wrap
  • Paper towels
  • Tongs
  • Medium-sized frying pan
  • Measuring spoons
  • Measuring cups
  • Sharp knife
  • 2 serving plates

Oven-Baked Rump Steak

  • Tongs
  • Medium-sized frying pan
  • Measuring spoons
  • Measuring cups
  • Sharp knife
  • Large roasting pan
  • Aluminum foil
  • 2 to 3 serving plates

Braised Rump Steak with Mushrooms and Onions

  • Tongs
  • Large sauté pan
  • Measuring spoons
  • Measuring cups
  • Sharp knife
  • Whisk
  • 6 serving plates

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References

  1. ↑ https://www.deliaonline.com/recipes/main-ingredient/beef/marinated-rump-steak
  2. ↑ https://www.deliaonline.com/recipes/main-ingredient/beef/marinated-rump-steak
  3. ↑ https://www.deliaonline.com/recipes/main-ingredient/beef/marinated-rump-steak
  4. ↑ https://www.deliaonline.com/recipes/main-ingredient/beef/marinated-rump-steak
  5. ↑ https://www.deliaonline.com/recipes/main-ingredient/beef/marinated-rump-steak
  6. ↑ https://www.deliaonline.com/recipes/main-ingredient/beef/marinated-rump-steak
  7. ↑ https://www.deliaonline.com/recipes/main-ingredient/beef/marinated-rump-steak
  8. ↑ https://www.deliaonline.com/recipes/main-ingredient/beef/marinated-rump-steak
  9. ↑ https://www.deliaonline.com/recipes/main-ingredient/beef/marinated-rump-steak
  1. ↑ http://www.beefandlamb.com.au/How_to/Cooking_beef_and_lamb/Barbecue/How_to_cook_the_perfect_steak
  2. ↑ https://www.deliaonline.com/recipes/main-ingredient/beef/marinated-rump-steak
  3. ↑ https://www.foodsafety.gov/blog/meatinrefrig.html
  4. ↑ https://www.greatbritishchefs.com/how-to-cook/how-to-cook-rump-steak-to-perfection
  5. ↑ https://www.greatbritishchefs.com/how-to-cook/how-to-cook-rump-steak-to-perfection
  6. ↑ https://www.greatbritishchefs.com/how-to-cook/how-to-cook-rump-steak-to-perfection
  7. ↑ https://www.greatbritishchefs.com/how-to-cook/how-to-cook-rump-steak-to-perfection
  8. ↑ https://www.deliaonline.com/recipes/main-ingredient/beef/marinated-rump-steak
  9. ↑ https://www.deliaonline.com/recipes/main-ingredient/beef/marinated-rump-steak
  10. ↑ https://www.deliaonline.com/recipes/main-ingredient/beef/marinated-rump-steak
  11. ↑ https://www.deliaonline.com/recipes/main-ingredient/beef/marinated-rump-steak
  12. ↑ https://www.deliaonline.com/recipes/main-ingredient/beef/marinated-rump-steak
  13. ↑ https://www.foodsafety.gov/blog/meatinrefrig.html
  14. ↑ https://www.foodnetwork.com/recipes/robert-irvine/rump-steaks-braised-with-mushrooms-and-onions-and-porter-sauce-recipe-1946841
  15. ↑ https://www.foodnetwork.com/recipes/robert-irvine/rump-steaks-braised-with-mushrooms-and-onions-and-porter-sauce-recipe-1946841
  16. ↑ https://www.foodnetwork.com/recipes/robert-irvine/rump-steaks-braised-with-mushrooms-and-onions-and-porter-sauce-recipe-1946841
  17. ↑ https://www.foodnetwork.com/recipes/robert-irvine/rump-steaks-braised-with-mushrooms-and-onions-and-porter-sauce-recipe-1946841
  18. ↑ https://www.foodnetwork.com/recipes/robert-irvine/rump-steaks-braised-with-mushrooms-and-onions-and-porter-sauce-recipe-1946841
  19. ↑ https://www.foodnetwork.com/recipes/robert-irvine/rump-steaks-braised-with-mushrooms-and-onions-and-porter-sauce-recipe-1946841
  20. ↑ https://www.foodsafety.gov/blog/meatinrefrig.html

About This Article

Joshua & Jeremy George
Co-authored by:
Joshua & Jeremy George
BBQ Specialists
This article was co-authored by Joshua & Jeremy George and by wikiHow staff writer, Amber Crain. Joshua and Jeremy George are BBQ Specialists and the Co-Owners of Smokin J’s BBQ in San Diego, California. With over six years of experience, they specialize in slow-smoked meats and making in-house rubs and sauces. Smokin J’s BBQ has been featured in many publications, including The BBQ Magazine. This article has been viewed 42,027 times.
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Co-authors: 3
Updated: November 25, 2022
Views: 42,027
Categories: Steak Dishes
Article SummaryX

Before searing your rump steaks, spread a marinade made out of red wine, crushed garlic, and Worcestershire sauce over your steaks, and refrigerate them overnight. The next day, drain the marinade into a bowl, pat the steaks dry, and fry them with vegetable oil. Cook the first side for 4 minutes before turning the steaks with tongs and searing for a further 2 minutes. Finish by adding the marinade and frying for another 2 minutes before serving. When testing for doneness, aim for a temperature of around 130 °F for rare and 150 °F for medium. For more tips, including how to bake or braise your rump steak, read on!

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