Photography John Paul Urizar, Styling Olivia Blackmore
How do you like your rump steak: medium, medium -rare or rare? Regardless of your preference, by following our steps, you can transform your chosen temperature into the ultimate steak with a tasty compound butter. Your only challenge is deciding on which flavoured butter to make! For a sweeter-flavoured butter, with earthy thyme notes, choose caramelised onion. For punchy-flavour fans, the warm zingy, smoky chilli flavours of the chipotle butter will be appreciated.
Ingredients
Method
Prepare flavoured butter of your choice. Place the butter in a medium bowl, beat with a wooden spoon until creamy; stir in remaining ingredients until well combined. Place a piece of baking paper on a clean work surface. Place butter in the centre and form a log (approximately 4cm x 12cm); wrap up tightly twisting the ends. Refrigerate while preparing the steak, or up to one week in the fridge or one month in the freezer.
To prepare the steak, 1-2 hours before cooking use paper towel to blot any excess moisture from the steak. Season generously on both sides with salt and pepper. Return to the fridge, uncovered.
Thirty minutes before cooking, remove the steak from the fridge and allow to come to room temperature. Preheat a barbecue to high heat. Just before cooking, drizzle steaks on both sides with the oil. Place on a hot grill, so hot it should sizzle; cook for 2-5 minutes on each side or until done to your liking (see Test Kitchen tip). Transfer to a plate, top with two slices of flavoured butter and cover loosely with foil; leave to rest for 10 minutes.
Serve steak sliced on a platter with sides of your choice.
To accurately cook your steak to perfection, measure the temperature using a meat thermometer: 52°C for rare, 57°C for medium-rare, 63°C for medium, 66°C for medium-well and 71°C for well-done.
Test Kitchen tip
