Juicy Rump Steak with a fiery Chilli Hollandaise, the perfect pair!
Prep Time: 15 Minutes | Cook Time: 20 Minutes | Serves 2
For the Rump Steak:
- 2 rump steaks (about 250g each)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary (optional)
For the Chilli Hollandaise Sauce:
- 2 large egg yolks
- 1 tablespoon water
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/4 cup unsalted butter, melted
- 1-2 teaspoons hot sauce (adjust to taste)
- Prepare the Chilli Hollandaise Sauce: a. In a heatproof bowl, whisk together the egg yolks, water, lemon juice, salt, and cayenne pepper. b. Place the bowl over a saucepan of simmering water (double boiler). Make sure the bottom of the bowl doesn’t touch the water. c. Continue to whisk the egg yolk mixture vigorously until it begins to thicken, about 2-3 minutes. Remove from heat if it gets too hot. d. Slowly drizzle in the melted butter while whisking constantly until the sauce thickens and becomes smooth. e. Stir in the hot sauce to your desired level of spiciness. Keep the hollandaise warm by placing it in a bowl over hot water while you prepare the steaks.
- Prepare the Rump Steaks: a. Remove the rump steaks from the refrigerator and let them come to room temperature for about 30 minutes. This ensures even cooking. b. Preheat your grill or a cast-iron skillet over high heat. You want it to be very hot. c. While the grill or skillet is heating, season the steaks generously with salt and black pepper on both sides. d. Drizzle olive oil over the steaks and rub minced garlic on both sides. e. If using rosemary, place a sprig on each steak.
- Cook the Rump Steaks: a. Place the seasoned rump steaks on the hot grill or skillet. For medium-rare, cook for about 3-4 minutes per side for steaks that are about 1 inch thick. Adjust the time for your preferred level of doneness. b. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 54-57°C. c. Once done, remove the steaks from the heat and let them rest on a cutting board for about 5 minutes. This allows the juices to redistribute.
- Serve: a. Slice the rested rump steaks against the grain into 1/2-inch-thick slices. b. Plate the sliced steaks and drizzle the prepared Chilli Hollandaise Sauce over the top. c. Garnish with extra cayenne pepper or fresh herbs if desired.