Grilled rump steak on the menu for Sunday lunch together with traditional South African Pap with spicy tomato sauce. What could be nicer.
I decided to rather grill the steak in a pan than braai outside due to the rainy weather we have been having lately. Not fun having your braai interrupted by a shower.
We purchased a pack of 6 matured rump steaks from Pick n Pay Oakfields, where I buy most of my meat from.
Ingredients for the Pan Grilled Rump Steak
- 6 thick rump steaks
- Olive oil
- Himalayan salt or any coarse salt
- Ground black pepper
Like always I prefer not to change the flavor of the meat with spices or marinades. That you can do with cheap cuts of meat but not the juicy flavor of rump.
Take the meat out of the fridge and packaging at least half an hour before you plan to cook so that it can reach room temperature.
- Season the meat with the coarse salt and pepper on both sides, gently pressing it into the meat. Let it stand for at least 15 minutes before grilling.
- Heat up the grilling pan to a relatively high temperature. The temperature is good when you add a small piece of meat to the pan and it instantly starts to sizzle.
- Add a little olive oil to the pan and let it heat up.
Pan grilling the Rump Steak
Gently place the meat into the hot grilling pan together with a table spoon of butter.
Do not turn the steak for about 5 minutes, let it just do its thing. After 5 minutes turn the meat around. It should have quite a nice sear. After another 5 minutes turn the steak again and check, it should be about medium rare. If you prefer your meat a bit more well done, leave it for another 3 to 4 minutes on each side.
Add the meat to your plate together with the pap and tomato sauce and enjoy!
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