Rump steak is a cut of beef that comes from the hindquarter that covers the hip bone.
Most chefs, including myself, prefer cooking rib-eye, t-bone, NY strip, or fillet steak because they are more tender. Rump is packed with flavor; however, most people find this cut of meat tough and chewy.
Luckily you can make this cut of meat tender, juicy and delicious. Read along to learn more on how to cook rump steak. I’ll show you how to pick the best quality steak. I’ve also included a section about the steak doneness guide.
How To Cook Rump Steak In a Frying Pan
Rump steak is a delicious cut of meat. It’s better not to overseason it since it’s packed with flavor. For this cooking method, you’ll need only a few ingredients, most of which you’ll probably have in your kitchen.
Most people complain that rump is a chewy cut of meat. It’s not as tender a rib-eye or a fillet mignon. However, you can make it more tender by dry brining it.
Keep in mind to cook a rump steak in a pan; you’ll need to have a heavy-based frying pan. Most lightweight aluminum nonstick pans cannot withstand the high heat required for steak searing. You’ll need to preheat the pan to 400 degrees Fahrenheit and more to get a nice crust on the outside of the steak.
I’m using this HexClad 12 Inch Hybrid Stainless Steel Frying Pan. It has a thick bottom that can withstand high heat. It retains heat exceptionally well, which is essential when cooking a steak. It also distributes heat well so the meat browns evenly. This Hexclad is an excellent all-around investment for your kitchen.
However, searing steak on a cast-iron skillet is another excellent alternative if you’re on a budget. Cast iron both retains and distributes heat well.
- Rump steak (grass-fed preferably);
- Fresh herbs (thyme and rosemary);
- Cooking oil (light olive oil, canola, or grapeseed);
- Kosher salt;
- Freshly ground pepper.
- Season. Take the steak out of the fridge for about an hour before cooking it and season it with a generous amount of kosher salt and freshly ground pepper. Salt will help to tenderize the meat. You can do it even for up to 12 hours before cooking it. The brining method will tenderize meat even more so;
- Mise en place. Prepare everything you need in advance. Make sure the herbs are washed. Peel the garlic. Take butter out of the fridge. Have all the utensils you’ll need for cooking on a countertop. Since steak cooks fast, it’s crucial to have everything ready and within hand’s reach;
- Pat dry the steak. Using a paper towel, remove moisture from the outside of the steak. It’ll help to get a better crust;
- Preheat the pan. Place the frying pan over medium-high heat until it becomes scorching. Pour three to four tablespoons of cooking oil;
- Cook the steak. Gently place the rump steak in a frying pan and cook it to your liking. I’m cooking it until medium-rare. It’ll take two minutes on each side twice since the steak is an inch thick;
- Baste. Halfway through cooking the steak, add butter, herbs, and garlic. Use a tablespoon to baste the steak in hot butter;
- Check the doneness. Use a probe thermometer or your index finger to determine whether the steak is cooked to your liking;
- Rest. Take the steak out of the frying pan and leave it to rest at room temperature for around eight minutes. Resting will help to reduce the amount of flavorful juices that you lose when cutting into the meat. The longer you’ll leave the steak to rest, the more juices it’ll retain, resulting in more tender and flavorsome meat.
Steak Doneness Guide
- Rare steak: 125° F;
- Medium rare: 135° F;
- Medium: 145° F;
- Medium well: 150° F;
- Well done: 160° F.
Steak internal temperature continues to rise for another few minutes after taking the steak out of the frying pan. If you want to get a nice medium steak, take it out when the internal temperature reaches 140° F.
To get the most accurate internal temperature of the steak, you can use a probe thermometer. However, it’s not ideal since sticking a thermometer into the meat will lose some of the juices.
Another method often used by chefs is the “finger test” method. With a finger test approach, you’ll learn when the steak is cooked to your liking by simply touching the thickest part of the steak.
Here’s an excellent video on how to use a “finger test” method:
How To Buy a Good Rump Steak
To buy the best steak cuts for pan-frying, I highly suggest going to your local butcher shop or a farmers market. Rump steak sold in a supermarket will not be as flavorful and tender as one bought freshly from a butcher or farmer.
Most industrially grown cattle are grown on corn. It’s done so to reduce the cost of the meat and keep up with the demand.
You should look for a grass-fed rump steak. Not only it’s packed with more flavors, but it’s also packed with more nutrients. You can use rump for both grilling or pan-frying.
How long does it take to fry a rump steak?
To cook rump steak to rare takes around 4 mins. To medium-rare around 5-6 mins. To medium takes around 7-8 mins. To medium-well takes about 9-10 mins. To be well-done takes about 11 mins.
How do you tenderize rump steak before cooking?
The best way to tenderize rump steak is by using dry brine. Season the steak with a generous amount of kosher salt and leave it to rest for an hour to twelve hours. The salt will help break some of the proteins leaving the meat tender.
Why is my rump steak tough and chewy?
Rump steak is tough and chewy if you do not leave it to rest at room temperature before and after cooking. It can also be chewy if it isn’t dry brine, which helps to tenderize the meat.
Is rump steak tough or tender?
Rump steak is considered a tough cut of beef compared to sirloin, rib-eye, or fillet.