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Garlic Butter Rump Steak with Roasted Potatoes

Prep Time:

Cook Time:


4 Servings


4 x 250g Mick's Meat Barn premium rump steaks
120g butter, softened
8 cloves garlic, minced
4 teaspoons fresh thyme leaves, chopped
Salt and freshly ground black pepper, to taste
60ml olive oil
4 medium-sized potatoes, chopped into 2.5cm cubes
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt
Salad to serve


Step 1 - Preheat the oven to 200°C.

Step 2 - Remove the steaks from the fridge and let them sit at room temperature for about 30 minutes before cooking.

Step 3 - In a small bowl, combine the softened butter, minced garlic, and chopped thyme leaves. Mix well and set aside.

Step 4 - In a separate bowl, mix together the olive oil, smoked paprika, garlic powder, and salt. Add the chopped potatoes to the bowl and toss to coat.

Step 5 - Spread the potatoes in a single layer on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until they are crispy and tender.

Step 6 - Preheat a skillet over high heat. Drizzle the olive oil into the skillet. Season the rump steaks generously with salt and black pepper on both sides. Place the steaks in the skillet and cook for about 3-4 minutes on each side, or until they are cooked to your liking. 

Step 7 - Remove the steaks from the skillet and let them rest for a few minutes before serving.

Step 8 - Spoon a dollop of the garlic butter mixture over each steak and let it melt over the top. Serve with the roasted potatoes and salad on the side. Enjoy!

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