How to cook a beef rump?

Beef is one of the best protein sources and is required by nearly every cell in your body. It's a macronutrient, which means your body requires a lot of it to function properly. Protein is necessary for the health and also helps to build block for repairing tissues as the iron help our red blood cells in delivering oxygen to our cells, making it critical for daily functioning.

The Rump steak is derived from the cow's backside, which is possibly the hardest working part of its posterior. As a result, while the rump steak is widely regarded as one of the most flavorful due to its significant marbling, it is slightly chewier than the comparable Sirloin or Rib-eye Steak. Rump steak pairs well with milder-flavored sides or sauces due to its particularly strong flavor profile.

The texture of the beef rump is tougher because tenderness varies from one end of the rump to the other, resulting in varying degrees of tenderness in the same cut. Here's how to cook a beef rump.

1. Remove the beef rump from the refrigerator and let it settle to room temperature for at least an hour before cooking.
2. Preheat the oven to 180°C
3. Heat a splash of vegetables in a heavy-bottomed frying pan over high heat. Dry the steak with a paper towel and generously season both sides with flaky sea salt.
4. When the pan is hot and the oil is almost smoking, add the steak and cook for 3 minutes on each side.
5. If the outside of the steak has a thick layer of fat, hold it with tongs fat-side down for a minute or so to brown.
6. Place the steak in a roasting pan and bake it for 10–15 minutes.
7. Remove the steak from the oven, season with pepper, and rest for 10 minutes on a warm plate
8. Slice and serve with your choice of side dishes.

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