Billy’s Ultimate Rump Steak2014-09-20
- Servings : 6
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 25m
Cooked by Billy himself! This is sublime and the perfect way to cook a large piece of rump steak. Cut it thinly and watch it disappear!
- 1 1/2 kilo(s) Rump Steak from Billy's Meats
- 1/4 cup(s) olive oil
- 1/4 cup(s) soy sauce
- 1 pinch(es) salt and pepper
Your steak should be at room temperature prior to cooking. Baste with olive oil and soy sauce – there is no need to baste marinated meat. Season the steak liberally with freshly ground salt and pepper.
Turn the meat every few minutes and regularly baste with olive oil. A charred crust will develop over the meat, sealing and maintaining the meat’s moisture. Don’t worry about any flaring flames – this is simply the result of the oil and the fat on the meat. Billy’s one kilogram piece of steak took 15 minutes to cook.
After cooking baste the meat with the remaining soya/oil mix. The meat should rest for five minutes to allow it to reabsorb its juices. Slice the meat thinly. It will be tender and moist and cooked to medium to rare. For those who like their steak well done, place thicker sliced pieces on the braai to continue cooking.