Cook for three minutes on each side then transfer to a baking tray and finish in a hot oven for 10–15 minutes. Of course you can finish cooking your rump steak in the pan – give a 5cm piece of meat five minutes on each side for medium rare – but you’ll get a more even and tender result by using the oven.
Resting is the final, crucial step for perfection. Give it ten minutes. Which is plenty of time to set the table, open a bottle and make a quick pan sauce. Purists might baulk at the prospect of anything that distracts from the rump’s own deliciousness but sometimes it’s fun to gild the lily. Finely chop a shallot and a couple of cloves of garlic and soften them over a medium heat in the pan you used to sear the steak (tip out any excess fat but don’t wipe it). Add a slug of wine, brandy or stock to deglaze, some herbs if you like, bubble down until syrupy then swirl in a knob of butter and/or a dash of cream.
Once the steak is rested, slice and serve with a drizzle of sauce.
Chips are the classic accompaniment to a good steak and easier than you think to make at home, especially if you have a deep fat fryer. Go all out with Tom Aikens’ Truffle chips or just follow his method even if you don’t fancy the luxury extras.