Juicy Rump Steak is going to be the star of today’s blog. Let me show you a simple recipe for a full-steak dinner that I also use with many other chunks of beef, not just a ramp.

Now, I’m sure we all love good steak, but the truth is, High quality beef can be expensive. The good news is, there are some cheaper cuts that still provide great results. Like the rump steak I cook today. Simple potatoes in the oven, fried egg and a delicious coffee-based barbecue sauce will be served on the sides. Now let’s cook!

advice: Looking for more great steak ideas? try me Pork almond steaks Made on the grill or healthy Chicken steak salad.

What is Ramp Steak

Nice cut of steak sauce.

The steak rump is located at the back of the cow, It is lean muscle with low marble so it is not as soft as other beef chunks. Therefore, it is worth buying an old-fashioned (dry) portion, when making a steak from this portion. On the other hand, it is significantly cheaper than quarrel or almond. Steak Rump is also known as “sirloin” in the US. If you want to read more about this cut, Check out this site, For example.

The ingredients used in this recipe for a steak rump dinner

Base components

200-250 grams (up to 0.5 pounds) Yellow potatoes per serving
250-300 g (0.5 lbs +) Roth steak per person
Italian herbs
Dijon Mustard
Olive oil
1 tbsp butter
Salt for tasting
Black pepper or 4 colors

Coffee barbecue sauce

1 larger shallot
1 nail garlic
1 tbsp butter
1 tbsp Balsamic or vinegar glaze
3-4 tbsp ketchup
1 tbsp honey
Sugar to taste
1/2 cup Strong coffee
Salt and pepper

How to make a steak ramp

Watch the video or scroll down for step-by-step instructions:

We can start with the sauce, It only takes a few minutes and if you make a nice batch, you can freeze it for later use. What sets this sauce apart is the addition of coffee which gives it a nice and interesting taste. This sauce goes well with any type of steak, not just with a steak ramp.

Ingredients for coffee barbecue sauce.

In a small saucepan, heat two tablespoons of olive oil and toss in a tablespoon of butter. Once the butter has melted, add one larger shallot cut into thin cubes. Fry for about 3 minutes, then add a clove of crushed or chopped garlic and fry for another 3 minutes.

advice: Remember we cook a sauce, do not bake any special cake, so feel free to browse the ingredients. A little more or less butter or shallots … this is not a problem at all.

Fry the shallots with olive oil and butter.

Then come 3 to 4 tbsp Of ketchup, one tablespoon of honey and a tablespoon of balsamic or vinegar glaze. Coffee makes this sauce special, I added about half a cup of strong espresso.

advice: Balsamic glaze or vinegar can be quite strong, so do not add them all at once if you are making the sauce for the first time. If the sauce gets too sour, you can always add more sugar, just like I did.

The barbecue coffee sauce is almost finished.

Season the sauce with salt and pepper and give it flavor. Mine was too sour so I added a tablespoon of sugar and since it was too thick for my taste, I also added a little water. Cook the sauce for a few minutes while stirring so that it does not burn and we are quite done.

Stir the sauce until smooth.

We can stop here and it will be just fine. But since I like sauces with a smooth texture, I used a hand blender to blend the shallots and garlic pieces. And that’s it, the sauce is ready.

advice: You can definitely add some herbs to the sauce, thyme, rosemary or Italian seasoning … everything will work just fine.

Finished barbecue sauce with coffee.

As I mentioned at the beginning, I use oven-baked simple potatoes as the side for our ramp steak today. These are yellow baby potatoes I cut in half. Olive oil, salt, pepper and Italian herbs are all the spices I use. Place them on baking paper, skin side down, and bake for an hour 200C or 400F for about 40 minutes Or until golden.

Simple potatoes in the oven.

And now the star of the show, our adorable Rump Steak. The ones I use today are not that thick, just a little shy of an inch (2cm) or so, but it’s just fine for this quick preparation way.

We need one steak per person.

Season both sides of the steak with olive oil, garlic powder and black pepper and rub with your hands the oil and spices into the meat. Do not use salt at this stage which will come later. Some chefs claim that adding salt at the end helps make the meat softer, so let’s try.

Season the steak sauce with garlic and pepper.

Heat some oil in a pan and start searing our ramp steak from the first side. I used olive oil, but feel free to use your favorite type. Give it about 3 minutes and reverse.

Sear the steak sauce on one side.

Now a “special” trick that I use for cheaper chunks to enhance the flavors. Spread half a teaspoon of Dijon mustard on the seared side And season it with salt now. At this point I also add dried Italian herbs.

Spread a little Mustard Dijon on top of the steak.

Wait about 3 minutes and turn again. Season the other side of the rump steak with salt as well. Now lower the heat to medium and drop in a nice cube of butter. Let it melt, then kick the steak into it.

Add butter and drizzle the steak with it.

Give it a minute and invert the steak again and also mash the other side with butter. After both sides have been seared and then dripped with butter, the Rump steak is ready. To sum up: we seared each side for 3 minutes, then another 1-2 minutes for each side for the butter mass. That should be enough for a steak of this thickness.

And establish the other side as well.

As we all know, it is mandatory to rest the steak for a few minutes. I like to wrap it in foil to keep it warm and warm. Give it at least 5 minutes please and in the meantime let’s look at the potatoes.

Let the ramp steak rest for at least 5 minutes.

Potatoes look good, Let’s take them out of the pan and get ready for our dinner.

The potatoes look just great.

But first of all the moment of truth. Let me unload the Rump Steak and cut into the beauty to see what it looks like. Sometimes it’s complicated to hit at the right time, but I think it came out great, I like the color. Our steak looks super juicy and tender.

Slice the steak to see what it looks like.

Let’s flash the dish now. Steak goes into the center … potatoes on one side … and fried egg on the other. And let’s not forget the delicious sauce we made earlier. I like to add a lot.

A full steak dinner you will love.

And here we have it, A perfect steak dinner made from a cheaper surgeon It will not break your bank. Thank you for reading / watching and please come back to see my new recipes. See you next time.

Add a fried egg to make this steak meal complete.

Optional Steak Rump Dinner Tips

  • The coffee barbecue sauce is quite versatile and you can play with it to make it even better. Adding some herbs such as thyme or rosemary is always a good idea. Want to make it spicy? Add some dried chili flakes.
  • This recipe works well with any other piece of beef or even a good cut of pork.
  • You can definitely use a different sauce for this recipe, mine Cream mushroom sauce Is a great one to try. Alternatively, even some salad would work really great, try mine Apple Bacon Cabbage Salad.
  • Do not want to use Dijon mustard for any reason? Use any other type you like.

Rump Steak – A light steak dinner


This recipe for dinner steak sauce is really satisfying! Rump is a cheaper cut, but still delivers great results, especially when you use my little trick with mustard. Simple potatoes in the oven and a lovely coffee-based barbecue sauce make this dinner a real treat.

Preparation time 15 subtlety

Cooking time 45 subtlety

Course Main Course

kitchen international

Base components

  • 200-250 P Yellow potatoes per serving
  • 250-300 P Roth steak per person
  • Italian herbs
  • Dijon Mustard
  • Olive oil
  • 1 tablespoon butter
  • Salt for tasting
  • Black pepper or 4 colors

Coffee barbecue sauce

  • 1 Larger shallots
  • 1 clove garlic
  • 1 tablespoon butter
  • 1 tablespoon Balsamic or vinegar glaze
  • 3-4 Spoons ketchup
  • 1 tablespoon honey
  • Sugar to taste
  • 1/2 Goblet Strong coffee
  • Salt and pepper

Coffee barbecue sauce

  • Heat olive oil and butter in a small saucepan and sauté the finely chopped shallots for about 3 minutes, then add the crushed garlic and sauté for another 3 minutes.

  • Add ketchup, balsamic glaze, honey and coffee. Season with salt and pepper. Cook for a few minutes and taste the sauce.

  • Add sugar if necessary. If the sauce is too thick, add a few tablespoons of water.

  • Mix the sauce in a hand blender, until smooth. This is an optional step.

Simple baked potatoes

  • Use small yellow potatoes and cut them in half.

  • Season with olive oil, salt, pepper and Italian herbs.

  • Bake with the skin facing down at 200C / 400F for about 35-40 minutes or until golden and crispy.

Ramp steak

  • Season each steak with olive oil and black pepper or 4 colors. Do not add salt yet.

  • Burn on one side for about 3 minutes, then turn.

  • Spread some Dijon mustard on the seared side and now season with salt. I also add a touch of Italian herbs at this point. Wait 3 minutes and invert the steak sauce again.

  • Lower the heat to medium and drop in a tablespoon or two of butter. Continue to whisk the steak with the melted butter for about a minute or two.

  • Turn once more and also beat the other side with butter properly. Give it another minute or two and remove the steak sauce from the pan.

  • Wrap the steak in foil and let it rest for at least 5 minutes.

Serve the steak meal

  • Cut the steak into slices with a sharp knife and place in the center of the plate.

  • Add the baked potatoes on one side and a simple fried egg on the other.

  • Do not forget the sauce! Add as many as you want.

  • Enjoy your simple but delicious dinner with steak back!

Key word Light steak dinner, back steak, steak, steak dinner