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Barbecued rump steak seasoned with rosemary

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4 Rump steaks
1 tbps Fresh rosemary leaves
2 tsp Sea salt flakes
Heading Garlic butter (optional)
90 g Softened butter
Small clove garlic, finely crushed


1 Brush the steaks lightly with oil. Combine the rosemary leaves and sea salt and some freshly ground pepper, rub over both sides of the steaks. Preheat the barbecue flat-plate or char-grill plate to hot before adding the steaks.
2 Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
3 Remove steaks from heat, loosely cover with foil and rest steaks for 2 to 4 minutes before serving. Serve steaks with a small dollop of garlic butter (if using).
4 To make Garlic butter; Combine butter and garlic in a small bowl. Season with freshly ground pepper. Mix with a spatula until smooth.


1 Best beef cuts for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump.
2 Heat the barbecue or the pan before you add the steak. The steak should sizzle as it makes contact with the heat.
3 Turn the steak once only. Let the steak cook on one side until moisture appears, then turn it (otherwise it will be tough).
4 Learn to test your steaks for doneness. Rare is soft, medium feels springy and well done is very firm.