Introduction
Cooking a perfect steak is an art that is both rewarding and satisfying. This recipe highlights a beautifully tender higher-welfare thick rump steak, enhanced with the aromatic flavors of rosemary, a drizzle of balsamic vinegar, and finished with buttery richness. For those who prefer a vegetarian option, a flavorful butternut squash recipe is also provided. Whether you’re cooking for a special occasion or a casual meal, this dish is sure to impress.
Detailed Ingredients with measures
1.5 kg piece of higher-welfare thick rump steak
Olive oil
1 bunch of rosemary (20g)
2 knobs of unsalted butter
2 tablespoons balsamic vinegar
Sea salt
Black pepper
Prep Time
1 hour to bring the steak to room temperature
Cook Time, Total Time, Yield
Cook Time: 20-25 minutes
Total Time: 1 hour 15 minutes
Yield: Serves 4
Method
1. Remove the steak from the refrigerator one hour before cooking to bring it to room temperature.
2. Preheat the oven to 200°C/400°F/gas 6.
3. Rub the steak all over with 1 tablespoon of olive oil.
4. Sear the steak on all sides in a very hot griddle pan or on a hot barbecue until it has pleasing grill marks.
5. Strip half of the rosemary leaves into a roasting tray and place the seared steak on top.
6. Strip the remaining rosemary over the steak, dot and rub the butter over it, drizzle with another tablespoon of olive oil, and season generously with sea salt and black pepper.
7. Roast the steak on the bottom of the oven for 20 minutes for medium-rare or 25 minutes for medium, turning halfway through and basting with the tray juices.
8. Remove from the oven, spoon over the balsamic vinegar, cover with tin foil, and let it rest for 15 minutes, basting occasionally.
9. Thinly slice the steak and serve, drizzling each portion with the resting juices.
Vegetarian Alternative
1. Scrub a 1.2 kg butternut squash, halve it lengthways, and deseed.
2. Cut a long 2 cm-thick slice from each half.
3. Griddle each slice twice on each side in a very hot griddle pan to create criss-cross grill marks.
4. Dress and season the slices as you would the steak.
5. Roast for 30 minutes, or until soft and sumptuous, basting as you go.
Detailed Directions and Instructions
1. Prepare the Steak
Remove the steak from the refrigerator one hour before cooking to bring it to room temperature.
2. Preheat the Oven
Preheat the oven to 200°C/400°F/gas 6.
3. Oil the Steak
Rub the steak all over with 1 tablespoon of olive oil.
4. Sear the Steak
Sear the steak on all sides in a very hot griddle pan or on a hot barbecue until it has pleasing grill marks.
5. Prepare Roasting Tray
Strip half of the rosemary leaves into a roasting tray and place the seared steak on top.
6. Season the Steak
Strip the remaining rosemary over the steak, dot and rub the butter over it, drizzle with another tablespoon of olive oil, and season generously with sea salt and black pepper.
7. Roast the Steak
Roast the steak on the bottom of the oven for 20 minutes for medium-rare or 25 minutes for medium, turning halfway through and basting with the tray juices.
8. Rest the Steak
Remove from the oven, spoon over the balsamic vinegar, cover with tin foil, and let it rest for 15 minutes, basting occasionally.
9. Serve the Steak
Thinly slice the steak and serve, drizzling each portion with the resting juices.
Vegetarian Alternative
1. Prepare the Butternut Squash
Scrub a 1.2 kg butternut squash, halve it lengthways, and deseed.
2. Cut the Squash
Cut a long 2 cm-thick slice from each half.
3. Griddle the Squash
Griddle each slice twice on each side in a very hot griddle pan to create criss-cross grill marks.
4. Season the Squash
Dress and season the slices as you would the steak.
5. Roast the Squash
Roast for 30 minutes, or until soft and sumptuous, basting as you go.
Notes
1. Cooking Method
For optimal results, ensure the griddle pan or barbecue is extremely hot before searing the steak or squash.
2. Doneness Check
Use a meat thermometer for precise doneness; 50-55°C (125-130°F) is medium-rare, and 60-65°C (140-150°F) is medium.
3. Alternate Herbs
Thyme or oregano can be used as alternatives to rosemary for flavor variation.
4. Balsamic Reduction
For a richer flavor, consider reducing the balsamic vinegar before drizzling over the steak.
5. Serving Suggestions
Pair the steak or squash with a fresh salad or roasted vegetables for a complete meal.
Cook techniques
Bringing Steak to Room Temperature
Allow the steak to rest outside the refrigerator for at least one hour prior to cooking. This helps in ensuring even cooking throughout the meat.
Preheating the Oven
Set your oven to 200°C (or 400°F) and allow it to fully preheat before introducing the steak. This is crucial for creating a good sear and achieving the desired doneness.
Searing the Steak
Use a very hot griddle pan or barbecue to sear the steak on all sides. This step creates a flavorful crust while locking in the juices.
Herb Infusion
Strip rosemary leaves from the stems and place some in the roasting tray under the seared steak. This allows the flavors to infuse into the meat during cooking.
Basting
Throughout roasting, baste the steak with its own juices by using a spoon. This enhances moistness and flavor, contributing to a succulent result.
Resting the Steak
After removing from the oven, let the steak rest covered with tin foil for 15 minutes. Resting allows the juices to redistribute within the meat for optimal tenderness.
Vegetarian Grilling Technique
For the butternut squash alternate, griddle slices on each side to form criss-cross grill marks. This adds visual appeal and enhances flavor before roasting.
FAQ
Why is it important to bring the steak to room temperature before cooking?
Bringing the steak to room temperature ensures more even cooking and helps achieve the desired level of doneness throughout the meat.
What is the purpose of searing the steak?
Searing creates a flavorful crust, enhances texture, and locks in juices by quickly caramelizing the surface of the meat.
How do I know when the steak is cooked to my liking?
Using a meat thermometer is the best method. Aim for 50-52°C (120-125°F) for rare, 57-60°C (135-140°F) for medium-rare, and 63-68°C (145-155°F) for medium.
Why should the steak rest after cooking?
Resting allows the juices to redistribute within the meat, resulting in a more tender and juicy final product when sliced.
Can I use a different type of oil for searing?
Yes, while olive oil is a great choice, you can use other high smoke point oils like grapeseed or canola oil, but be mindful of their flavors.
How do I ensure the butternut squash is cooked properly?
Roast the squash until it is soft and tender, checking with a fork to ensure it is cooked through while basting it for additional flavor.
Conclusion
The combination of higher-welfare thick rump steak, aromatic rosemary, and rich balsamic vinegar creates a mouthwatering dish that is sure to impress at any gathering. The careful preparation and resting period enhance the flavors, resulting in a juicy, tender steak that is perfect for any occasion. For a delightful vegetarian alternative, roasted butternut squash provides a similarly satisfying experience, bringing a touch of sweetness and earthiness to the table.
Grilled Vegetables Medley
Combine bell peppers, zucchini, and eggplant sliced lengthwise. Marinate with olive oil, sea salt, black pepper, and chopped rosemary before grilling for a colorful side dish.
Garlic Mashed Potatoes
Creamy mashed potatoes infused with roasted garlic make a perfect pairing with the steak. Season with butter, sea salt, and a touch of black pepper for a comforting side.
Herbed Quinoa Salad
Prepare a light salad using cooked quinoa, cherry tomatoes, cucumber, and a handful of fresh herbs. Dress with olive oil and a splash of balsamic vinegar for a refreshing contrast.
Roasted Root Vegetables
Toss carrots, parsnips, and sweet potatoes with olive oil, rosemary, sea salt, and black pepper. Roast until caramelized for a hearty side dish.
Homemade Chimichurri Sauce
Blend together fresh parsley, garlic, vinegar, olive oil, and chili flakes to create a vibrant chimichurri sauce. This zesty condiment pairs beautifully with grilled meats.
Stuffed Mushrooms
Fill large mushrooms with a mixture of cream cheese, chopped herbs, and breadcrumbs. Bake until golden for an inviting appetizer that complements the main course.
