Rump Steak
Rich flavour. Lean texture. A Kiwi favourite. 
Whether you're firing up the BBQ on a summer evening or cooking a quick weeknight dinner, rump steak is one of the most versatile cuts of beef. Packed with rich beef flavour and a firm, satisfying texture, it's a family favourite that's just as good in a hot pan as it is on the grill.
At Burgess Peaks, our rump steak comes from cattle we've raised ourselves on the rolling hills near Raglan. Every steak is carefully selected, professionally butchered, vacuum packed, and fully traceable back to the animal it came from.
What is Rump Steak?
Rump steak comes from the hindquarter of the animal. It's naturally lean while still offering excellent flavour, making it a popular choice for everyday meals.
If cooked correctly, rump steak is beautifully tender, juicy and full of rich beef flavour.
Best Cooking Methods
✅ BBQ
✅ Cast Iron Pan
✅ Grill
Rump steak is best enjoyed medium-rare to medium.
Cooking Guide
Before you start
✔ Remove from the fridge 20–30 minutes before cooking.
✔ Pat dry with paper towels.
✔ Season generously with flaky salt and freshly cracked pepper.
Pan Fry
Heat a heavy frying pan or cast iron skillet until it's smoking hot.
Add a small drizzle of oil.
Cook:
• Rare – 2–3 minutes each side
• Medium Rare – 3–4 minutes each side
• Medium – 4–5 minutes each side
Add butter, crushed garlic and fresh rosemary during the final minute and baste the steak continuously.
Rest for 5–10 minutes before slicing.
BBQ
Preheat the BBQ until very hot.
Cook over direct heat for the same times as above.
Avoid pressing the steak while cooking, as this releases the natural juices.
👨🌾 Farmer's Tip
A great steak doesn't need complicated seasoning.
A hot pan, good quality salt, and enough time to rest after cooking will do more for flavour than almost anything else.
Perfect Pairings
• Garlic butter
• Creamy mashed potatoes
• Roasted seasonal vegetables
• Peppercorn sauce
• Chimichurri
• Crispy fries
Burgess Peaks Garlic Butter Rump Steak with Crispy Baby Potatoes & Greens
A simple, restaurant-quality meal that lets premium New Zealand beef shine.
Serves: 2
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
For the steak
2 Burgess Peaks Rump Steaks
1 tbsp olive oil
Sea salt
Freshly cracked black pepper
2 tbsp butter
2 garlic cloves, lightly crushed
2 sprigs fresh rosemary or thyme
For the potatoes
500g baby potatoes
1 tbsp olive oil
Sea salt
Black pepper
To serve
Steamed green beans or broccolini
Garlic butter from the pan
Method
Step 1 – Cook the potatoes
Preheat your oven to 200°C.
Halve the baby potatoes and toss with olive oil, salt and pepper.
Spread onto a baking tray and roast for 35–40 minutes, turning halfway, until golden and crispy.
Step 2 – Prepare the steaks
Remove your Burgess Peaks rump steaks from the fridge 30 minutes before cooking.
Pat dry with paper towels.
Season generously with sea salt and freshly cracked black pepper.
Step 3 – Cook the steak
Heat a cast iron pan or heavy frying pan over high heat until smoking hot.
Add the olive oil.
Cook the steaks:
Rare – 2–3 minutes each side
Medium Rare – 3–4 minutes each side
Medium – 4–5 minutes each side
During the final minute, add the butter, garlic and rosemary.
Tilt the pan and spoon the melted butter continuously over the steaks.
Step 4 – Rest
Transfer the steaks to a warm plate.
Rest for 5–10 minutes before slicing.
This helps keep every bite juicy and tender.
Step 5 – Serve
Serve alongside the crispy baby potatoes and steamed greens.
Spoon the warm garlic butter over the steak just before serving.
Finish with a sprinkle of flaky sea salt.
👨🌾 Farmer's Tip
Don't rush your steak.
Removing it from the fridge before cooking, using a hot pan, and letting it rest afterwards are the three biggest secrets to a juicy rump steak.
Perfect Wine Match
A full-bodied New Zealand Syrah or Cabernet Sauvignon pairs beautifully with rump steak.
Why We Love This Recipe
Rump steak is naturally lean with rich beef flavour. Keeping the seasoning simple lets the quality of the meat take centre stage—exactly how we enjoy it on the farm.
Loved this recipe?
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Shop Our Rump Steak
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Frequently Asked Questions
Is rump steak tender?
Yes. While it's leaner than scotch fillet, rump steak is very tender when cooked to medium-rare or medium and rested before serving.
Can I freeze rump steak?
Absolutely. All Burgess Peaks meat is vacuum packed and frozen to lock in freshness and quality.
How long should I rest my steak?
Allow at least 5–10 minutes before cutting into it. Resting helps the juices redistribute, giving you a more tender and flavoursome steak.
What's the best way to season rump steak?
Keep it simple—quality flaky salt and freshly cracked black pepper are all you need. Add butte r, garlic and herbs while cooking if you want extra flavour.