Easy Rump Steak Dinner

We all love a good steak, I'm sure about it. But the truth is, prime beef cuts are very expensive... so what are the options? Don't worry! There are still some more affordable cuts that deliver great results, such as the Rump Steak that I'm cooking today. This cut is very lean with low marbling, but as long as you pick an aged piece, you're in for a treat!

To make this a full dinner, let me prepare simple oven baked potatoes, fired egg and a delicious coffee based BBQ sauce to serve with the lovely rump steak.

Let's start with the ingredients, broken down in two categories. First one is the meat and sides, the second category list everything we need for the sauce.

Base Ingredients

200-250g (up to 0.5 lb) yellow potatoes per serving

250-300g (0.5 lb+) rump steak per person

Italian herbs

Dijon mustard

olive oil

1 tablespoon butter

salt to taste

black or 4-color pepper

1 egg per person

Coffee BBQ Sauce

1 larger shallot

1 clove garlic

1 tablespoon butter

1 tablespoon balsamic glaze or vinegar

3-4 tablespoons ketchup

1 tablespoon honey

sugar to taste

1/2 cup strong coffee

salt & pepper

Just like with the rest of my instructables, let me start with a video that I embeded from my cooking channel on youtube, check it out to see the rest of my recipes. The detailed recipe with step-by-step instructions follows below and you can always check some optional tips for this rump steak recipe on my blog.

I would recommend to start with the sauce, it takes a few minutes and it's generally handy to have it available at hand once the rest is cooked, since it's so easy to re-heat.

Start by heating up a bit of olive oil along with a tablespoon of butter. Sauté for 3 minutes, then add crushed garlic and sauté for 3 more minutes. Add the rest of the sauce ingredients listed above (except for sugar and water) and cook for 5 minutes.

TIP: Do not add all of the balsamic glaze or vinegar at once! Some brands are very sour so it's a good idea to go in batches.

Give the sauce a taste and add sugar if you find the taste too sour from the balsamic glaze. You can also add a bit of water in case the sauce becomes too thick. Cook for 3-5 more minutes and taste the sauce again. If you're happy with the taste, take the sauce pan off the heat.

This step is optional, but I always blend this sauce with a hand blender. First of all, I like sauces with smooth texture and on top of that, blending the shallot and garlic pieces will further improve the taste of the sauce. The sauce is done and you can set it aside.

Now is the right time to start baking our potatoes and it couldn't be any easier. I'm using baby yellow potatoes, cut into halves. I love to keep seasoning simple so I'm using just olive oil, salt, pepper and dried Italian herbs. I'm not preboiling the potatoes in this case, but it's also an option, check this oven baked potatoes recipe to see how to go about it.

Bake the potatoes on a sheet of parchment paper skin side down at 200C/400F for 35-40 minutes, or until golden brown.

Season both sides of the rump steak with garlic powder and black or 4-color pepper. Do not add any salt at this point. Many chefs claim that by searing the steak unsalted we can reach a more tender outcome, so why not give it a try?

Heat up a bit of oil in a pan and start searing the steak from the first side.

Sear the first side for 3 minutes and then flip the steak. Now a small trick that makes the flavors better: Spread about half a teaspoon of Dijon mustard over the steak. Season this side with salt now and also add a bit of Italian herbs.

Sear the second side for 3 minutes too and flip the steak again. Season this second side with salt too now. Turn the heat down to medium and drop in a tablespoon of butter. Keep basting the steak with butter for 1 or 2 minutes, then flip again and baste the other side with butter too.

To sum it up, we were searing each side for about 3 minutes, then basting with butter for 1-2 minutes. And the steak is "almost" done.

I think we all known it's basically a must to rest a steak before cutting into it. I like to rest mine wrapped up in foil, so it stays nice and hot.

When planned correctly, the potatoes are ready by now. Let's take them of the sheet and get ready for the final step.

Nobody likes a dry steak, right? So let's cut into this one to see what it looks like on the inside. I think it turned out great.

I quickly made a fried egg and re-heated the sauce, so everything is ready and we can serve. What I like to do is put the sliced steak in the center, potatoes on ones ide, the egg on the other one... and plenty of the sauce goes all over the steak.

And that's it, easy peasy isn't it? :) Let me know how you liked it!

TIP: Want to use some other sauce? Try my creamy mushroom sauce for example. Not a fan of beef? You can make great pork tenderloin steaks too.

See you next time :)