Rump steak

• rump steak↗2 x 200g g

  about 2-3cm thick

• sunflower oil↗1 tbsp tbsp
• unsalted butter↗1 tbsp tbsp
• large garlic clove↗1

  bashed once

• sprig thyme↗1

  or rosemary (optional)

Step-by-step instructions

1. 1

   Take the steaks out of the fridge 30 mins before cooking them. Pat them dry and season.

2. 2

   Heat a non-stick heavy-based frying pan over a very high heat. Drizzle in the oil, then add the butter, garlic and steaks, nestling the herbs around them. With a pair of tongs, turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done. If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for well done. If your steak has a thick layer of fat running down the side, hold the steak on its side with a pair of tongs and push the fat into the pan for 2 mins or until golden brown.

3. 3

   Transfer the steak to a plate. Cover in foil and leave to rest for 5 mins before serving.