Pan-Fried Beef Rump with Herb Butter
Elevate your steak night with this Pan-Fried Beef Rump with Herb Butter recipe, a show-stopping dish that combines the rich, juicy flavors of perfectly seared beef with the aromatic infusion of garlic, rosemary, and thyme. Quick and simple, this recipe takes just 25 minutes from start to finish but delivers restaurant-quality results at home. The succulent beef rump steaks are basted in golden herb butter, adding complexity and depth to every bite, while a hint of fresh lemon juice brings a bright, zesty finish. Ideal for a romantic dinner or an impressive meal for two, this dish pairs beautifully with roasted vegetables or creamy mashed potatoes. Packed with bold flavors, irresistible aromas, and a mouthwatering, golden crust, this beef rump recipe is a surefire crowd-pleaser! Keywords: pan-fried beef rump, herb butter steak, quick steak recipes, gourmet dinner ideas, garlic butter steak.
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Recipe Information
Ingredients
- 2 pieces (about 250g each) beef rump steak
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 50 grams butter
- 2 cloves garlic cloves
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 0.5 unit (for juice) lemon
Instructions
Season both sides of the beef rump steaks with salt and freshly ground black pepper. Set aside to let the flavors permeate the meat.
Heat vegetable oil in a large skillet over medium-high heat until it starts to shimmer.
Carefully place the seasoned beef steaks into the hot skillet, ensuring not to overcrowd the pan.
Cook the steaks for approximately 3-4 minutes on one side, allowing a crust to form, then flip and cook for another 3-4 minutes depending on the desired level of doneness.
Reduce the heat to medium and add the butter to the skillet. Crush the garlic cloves slightly and add them to the pan along with the rosemary and thyme sprigs.
Baste the steaks continuously with the melted herb butter using a spoon, flipping occasionally, for an additional 2 minutes on each side.
Remove the steaks from the skillet and allow them to rest on a cutting board for about 5 minutes to let the juices redistribute.
While the steaks are resting, squeeze the juice of half a lemon into the herb butter in the pan, stirring to combine.
Slice the rested steaks against the grain and serve drizzled with the enhanced herb butter from the pan.
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.4 g | 183% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 18.1 g | ||
| Cholesterol | 518 mg | 172% | |
| Sodium | 2924 mg | 127% | |
| Total Carbohydrate | 5.9 g | 2% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.0 g | ||
| Protein | 131.3 g | 263% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 89 mg | 7% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1746 mg | 37% | |
*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.
