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Rump steak with garlic butter

  • 1
  • Easy
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Recipe Ingredients

  • 50g to 100g steak
  • salt and pepper
  • 1 tube of garlic butter

Recipe Directions

This recipe works equally well with fillet, sirloin or rib-eye steak. Braai temperature very hot coals
  1. Make a very hot fire.
  2. Bring the steak to room temperature 20 minutes before the braai. If there’s a lot of blood or juice in the packaging when you remove the steak, wash the meat under cold  water and pat it dry with a paper towel.
  3. Braai the steak on very hot coals for a total of 6 to 8 minutes. Turn the meat between one and three times in total, and make sure both sides have faced downwards for roughly the same length of time.
  4. Remove the steak from the grid and place it on a cutting board.
  5. Let it rest for a few minutes and then slice it into strips. Try to slice at a 45° angle, as this allows you to cut across the grain of the meat.
  6. Pile the strips on a serving platter and  grind salt and pepper over the meat to taste.
  7. Drop teaspoon-sized pieces of butter all over the meat. The butter will melt into the meat and add to the taste.
  8. Serve immediately.

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