Imagine cutting into a perfectly seared rump steak, its juicy interior glistening, topped with a vibrant gremolata and drizzled with a luxurious red wine reduction that will make your taste buds dance. This isn't just another steak recipe—it's a culinary journey that transforms an ordinary dinner into an extraordinary dining experience, bringing the sophistication of Italian cuisine right to your kitchen.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 2 rump steaks
- 1 cup red wine
- 1 tablespoon olive oil
- 1/4 cup parsley, chopped
- 1 lemon, zested
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Remove steaks from refrigerator 30 minutes before cooking to allow them to reach room temperature, ensuring even cooking.
- Pat steaks dry with paper towels and season generously on both sides with salt and freshly ground black pepper.
- Prepare gremolata by combining chopped parsley, minced garlic, and lemon zest in a small bowl. Set aside.
- Heat olive oil in a heavy-based skillet or cast-iron pan over high heat until it's almost smoking.
- Place steaks in the hot pan and cook for 3-4 minutes on each side for medium-rare, adjusting time based on steak thickness and desired doneness.
- Remove steaks from pan and let rest on a warm plate, covering loosely with aluminum foil to retain heat.
- In the same pan, deglaze with red wine, scraping up any browned bits from the bottom of the skillet.
- Reduce wine by half, creating a rich, concentrated sauce, which should take approximately 5-6 minutes.
- Slice steaks against the grain and drizzle with the reduced red wine sauce.
- Sprinkle gremolata over the sliced steaks just before serving.
- Serve immediately, accompanied by your choice of side dishes like roasted vegetables or mashed potatoes.
Tips
- Temperature is Key: Always let your steaks come to room temperature before cooking to ensure even heat distribution and optimal tenderness.
- Dry Meat = Perfect Sear: Use paper towels to thoroughly pat the steaks dry. Moisture prevents that coveted golden-brown crust from forming.
- High Heat is Your Friend: Use a cast-iron skillet or heavy-based pan and get it smoking hot before adding the steak to achieve a beautiful caramelized exterior.
- Rest Your Meat: Letting the steak rest after cooking allows juices to redistribute, ensuring a moist and flavorful result.
- Precision in Sauce: When reducing the red wine, watch carefully to concentrate flavors without burning. The sauce should coat the back of a spoon.
- Fresh is Best: Use freshly chopped parsley and freshly zested lemon for the gremolata to maximize flavor and aroma.
Nutrition Facts
Calories: 533kcal
Carbohydrates: 6g
Protein: 36g
Fat: 29g
Saturated Fat: 10g
Cholesterol: 100mg
