🥩Grilled Rump-Tail Steak with Rosemary-Garlic Butter

Serves: 4   
Prep time: 15 mins (+ rest time)   
Cook time: 20–25 mins
Skill level: Minimal faff, maximum flavour. Big steak energy.

🧂 Ingredients

For the steak:
1 rump-tail steak (800g–1kg) — ask your butcher nicely
Olive oil
Sea salt & freshly cracked black pepper

For the rosemary-garlic butter:
100g unsalted butter, softened
2 garlic cloves, finely grated or minced
1 tbsp fresh rosemary, finely chopped
Zest of ½ lemon
Pinch of salt

To serve:
Roast potatoes, grilled veg, or a warm baguette to mop up the butter

🔥 Method

1. Make the butter.
In a small bowl, mix together the softened butter, garlic, rosemary, lemon zest, and salt. Spoon onto cling film, roll into a log, and chill until firm. You’re now the kind of person who keeps compound butter in the fridge.

2. Prep the steak.
Let the steak come to room temperature. Rub with olive oil, then season generously with salt and pepper on all sides. Don’t be shy.

3. Grill it like you mean it.
Preheat your grill or BBQ to high. Sear the steak for 4–5 mins per side for medium-rare (or longer to your liking), turning once and resisting the urge to poke it every 30 seconds.

4. Rest and butter.
Remove the steak, cover loosely with foil, and rest for 10–15 mins. Just before serving, slice thickly against the grain and top with generous rounds of the rosemary-garlic butter.

5. Serve and accept compliments.
Plate up with sides of your choosing and let the butter do the heavy lifting. If there’s silence at the table, you’ve done it right.

💡 Little Tip
Rump-tail is best served medium-rare to medium — anything further and you risk making it grumpy. Always slice against the grain for maximum tenderness.