Roasted rump steak Recipe

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This Roasted rump steak is a tender and juicy recipe, which is made with fresh rosemary and a rich balsamic vinegar pan sauce. It’s the perfect Sunday roast, ready in about an hour, plus resting time.

Roasted rump steak Ingredients

Simple, high-impact ingredients for a classic beef roast.

1.5kg piece of higher-welfare thick rump steak
Olive oil
1 bunch of rosemary (20g)
2 knobs of unsalted butter
2 tablespoons balsamic vinegar
Sea salt and freshly ground black pepper

How To Make Roasted rump steak

A step-by-step guide to a perfect, juicy roast.

Bring Steak to Room Temp & Preheat Oven: Take the steak out of the fridge one hour before you plan to start cooking to let it come to room temperature. Preheat your oven to 200°C/400°F/gas 6.
Sear the Steak: Rub the steak all over with 1 tablespoon of olive oil. Place it in a screaming-hot griddle pan or on a hot barbecue. Sear on every side until you have beautiful, dark bar-marks.
Prepare for Roasting: Strip the leaves from half the rosemary sprigs and scatter them into a roasting tray. Place the seared steak on top. Strip over the remaining rosemary, dot the top with the butter, and drizzle with another tablespoon of oil. Season generously with sea salt and black pepper.
Roast the Steak: Place the roasting tray on the bottom rack of the oven. Roast for 20 minutes for medium-rare, or 25 minutes for medium. Turn the steak halfway through the cooking time and baste it with the juices from the tray.
Rest the Steak with Balsamic: Remove the steak from the oven and spoon the balsamic vinegar over the hot meat. Cover the tray tightly with tin foil and leave the steak to rest for at least 15 minutes. Basting it occasionally with the pan juices during this time will make it even juicier.
Slice and Serve: Thinly slice the rested steak. Serve immediately, drizzling each portion with the delicious resting juices from the tray.

Recipe Tips

For a perfect, juicy rump roast every time.

How to get a perfect sear? A perfect sear requires high heat. Make sure your pan is very hot before the steak touches it. This creates a deep brown crust (the Maillard reaction), which adds a huge amount of flavor. Don’t move the steak for the first minute or two on each side.
Why is resting the steak so important? This is the most critical step for a juicy roast. Resting allows the muscle fibers in the meat to relax and reabsorb all the delicious juices. If you slice it too soon, the juices will run out onto the board, leaving you with dry meat.
How do I know when my steak is done? The timing in the recipe is a great guide, but the most accurate way to check for doneness is with a meat thermometer. For medium-rare, you’re looking for an internal temperature of about 130-135°F (55-57°C).
Can I use a different cut of beef? Yes. While rump is a flavorful and cost-effective choice for roasting, a thick-cut sirloin roast or a small ribeye roast would also be spectacular using this method.

What To Serve With Roasted rump steak

Classic pairings that make for an unforgettable Sunday roast.

This classic roast is the centerpiece of a traditional meal. Serve it with:

Crispy roast potatoes (you can even use the rendered beef fat from the pan!)
Fluffy Yorkshire puddings
Steamed green beans, glazed carrots, or roasted asparagus
A rich, homemade gravy
A full-bodied red wine like a Cabernet Sauvignon or Merlot.

How To Store Roasted rump steak

Keeping leftovers delicious for another day.

Refrigerate: Store any leftover sliced steak in an airtight container in the refrigerator for up to 3 days. Drizzle any leftover pan juices over the slices to keep them moist.
How to Use Leftovers: This roast makes the most incredible sandwiches! Thinly slice the cold beef and pile it onto sturdy bread with horseradish, rocket (arugula), and caramelized onions.

Roasted rump steak Nutrition Facts

An estimated guide per serving.

Calories: 480 kcal
Carbohydrates: 2 g
Protein: 55 g
Fat: 28 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Do I really have to bring the steak to room temperature first?

Yes, this is a very important step for even cooking. A cold steak hitting a hot pan or oven will cook unevenly, often resulting in a well-done exterior before the center has a chance to warm up. An hour on the counter is ideal.

What is u0022bastingu0022 and why should I do it?

Basting is simply spooning the pan juices (the melted butter, oil, and rendered fat) back over the meat as it cooks and rests. It helps to keep the surface of the roast moist and adds an extra layer of flavor.

My pan juices are smoking a lot, what should I do?

If the butter and fat in the pan start to smoke excessively, you can add a small splash of water or beef stock to the pan. This will cool it down slightly and prevent the delicious juices from burning.

Try More Recipes:

Juicy seared steak Recipe
Seared steak & red chimichurri Recipe
Johnny Vegas’ Fillet Steak Flambé Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

480

kcal

The ultimate juicy and tender roasted rump steak, seared for a perfect crust then roasted with rosemary and butter and finished with a rich balsamic vinegar pan sauce.

Ingredients

1.5kg thick rump steak
1 bunch fresh rosemary
2 knobs unsalted butter
2 tbsp balsamic vinegar
1 tbsp olive oil
Sea salt & black pepper

Directions

Bring steak to room temperature (1 hour). Preheat oven to 200°C/400°F.
Sear the steak on all sides in a very hot, oiled griddle pan.
Place the seared steak on a bed of rosemary in a roasting tray. Top with more rosemary, butter, oil, and seasoning.
Roast for 20 minutes for medium-rare or 25 for medium, turning and basting halfway through.
Remove from the oven, spoon over the balsamic vinegar, and cover tightly with foil.
Rest the steak for 15 minutes, basting occasionally with the pan juices.
Slice thinly against the grain and serve drizzled with the resting juices.

Notes

Bringing the steak to room temperature before cooking is essential for an even roast.
Resting the steak after cooking is non-negotiable for a juicy result.
The low rack of the oven helps to cook the steak gently while the top gets a lovely colour.
Save any excess fat from the pan for making the most flavorful roast potatoes.