Low Sodium Pan-Fried Beef Rump with Herb Butter
Indulge in the savory simplicity of this **Low Sodium Pan-Fried Beef Rump with Herb Butter**, a recipe that delivers restaurant-quality taste with a heart-healthy touch. Featuring tender, pan-seared beef rump steaks seasoned with fragrant black pepper, this dish is a sodium-conscious choice that doesn’t compromise on flavor. The crowning glory? A luscious homemade herb butter infused with garlic, fresh parsley, thyme, and a bright touch of lemon zest, melting effortlessly over the warm steaks for a rich, aromatic finish. Prepared in just 25 minutes, this quick yet elegant meal is perfect for weeknight dinners or special occasions. Pair it with steamed vegetables or a crisp green salad for a balanced, guilt-free indulgence.
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Recipe Information
Ingredients
- 2 pieces (each about 200g) Beef rump steak
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 100 grams Unsalted butter
- 2 tablespoons, finely chopped Fresh parsley
- 1 tablespoon, finely chopped Fresh thyme
- 2 cloves, minced Garlic
- 1 teaspoon Lemon zest
Instructions
Bring the beef rump steaks to room temperature by letting them sit out for about 30 minutes before cooking. This ensures even cooking throughout.
Pat the steaks dry with a paper towel. This will help achieve a nice crust during cooking.
Season each steak with black pepper on both sides. Set aside.
In a small mixing bowl, combine the unsalted butter, parsley, thyme, garlic, and lemon zest. Mix until well combined. Transfer the herb butter mixture to a piece of plastic wrap or parchment paper, shape it into a log, and place in the refrigerator to firm up.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the beef rump steaks to the skillet. Cook on the first side for about 3-4 minutes without moving, to form a crust.
Flip the steaks and cook for another 3-4 minutes for medium-rare, or longer if you prefer the steak more cooked.
Remove the steaks from the skillet and rest them on a plate for 5 minutes to allow the juices to redistribute.
Remove the herb butter from the refrigerator, slice it into discs, and place a couple of discs on top of each steak, allowing it to melt with the residual heat.
Serve the steaks warm with your choice of sides, such as steamed vegetables or a fresh salad, for a complete low-sodium meal.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.9 g | 223% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 262 mg | 11% | |
| Total Carbohydrate | 4.6 g | 2% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 0.2 g | ||
| Protein | 105.7 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1469 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
