Phil’s Reverse Seared Rump Steak with Café de Paris Butter
Ingredients
- 2 Budd’s Grass Fed Free Range Rump Steaks 350–400g each, at least 40mm thick
- 2 tsp olive oil
- Sea salt
- Freshly cracked black pepper
- 2 cloves garlic
- 2 sprigs fresh rosemary
- 2 tbsp unsalted butter
For the Café de Paris Butter
- 100 g unsalted butter softened
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp lemon juice
- 1 tsp chopped parsley
- 1 tsp chopped chives
- ½ tsp paprika
- ½ tsp curry powder
- ½ tsp anchovy paste optional
- 1 small garlic clove crushed
- Pinch sea salt
- Pinch cracked black pepper
Instructions
- Remove the rump steaks from the refrigerator at least one hour before cooking to allow them to come to room temperature.
- Combine all Café de Paris butter ingredients until smooth. Spoon onto baking paper, roll into a log and refrigerate until firm.
- Preheat the oven to 110°C.
- Season the steaks generously with sea salt and cracked black pepper.
- Place the steaks onto a wire rack over a baking tray and cook in the oven for approximately 25–30 minutes, or until the internal temperature reaches around 48–50°C.
- Heat a cast iron pan or barbecue until smoking hot.
- Add the olive oil and sear the steaks for approximately 60–90 seconds on each side.
- Add the butter, garlic and rosemary to the pan and baste the steaks continuously for another minute.
- Remove from the heat and rest for 8–10 minutes.
- Slice thickly across the grain and top with generous rounds of Café de Paris butter so it slowly melts over the steak.
- Serve immediately.
Notes
Reverse searing gives rump steak an even edge-to-edge medium rare finish with an incredible crust.
Serve with crispy duck fat potatoes, grilled broccolini or a simple rocket and parmesan salad.
For best results, cook to an internal temperature of 54–56°C after resting for perfect medium rare.
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