There is nothing like a fantastic steak cooked outside in our wonderful climate to supply one with more endorphins. It is a feel-good food – really cooking with love made visible, as an anonymous chef once wrote.
- 4 x 200 g beef rump steaks cut 2.5 cm thick
- Freshly-ground black or mixed pepper, to taste
- Sea salt or pink Himalayan salt, to taste
- Horseradish Butter with Mustard
- 125 g butter, softened
- 25 ml creamed horseradish sauce
- 15 ml prepared hot English mustard
- 15 ml parsley, finely chopped
- Juice of ½ lemon
- Garnish: Selection of micro-herbs
- Mix together the ingredients for the horseradish butter with mustard; roll into a log shape and wrap in plastic wrap or aluminium foil. Refrigerate
- Using a sharp knife, slash the edges of the fat at 2.5 cm intervals through the membrane which runs between the fat and the meat.
- Season the room-temperature rump steaks with freshly-ground black pepper.
- Braai or grill the steaks over fairly hot coals, or heat until the internal temperature reads 54°C on a meat thermometer. Do not turn over with a fork; use tongs, to preserve as much as possible of the meat juices.
- Turn over after approximately 3 minutes; do not turn over too frequently.
- Season with sea salt after cooking period is finished, so that the salt does not draw out too much of the meat juices, making the steak dry. This will be the case if seasoned with salt before sealing and cooking.
- Allow to stand or rest for at least 10 minutes before serving.
- Cut butter into 4 rounds; place a round onto each piece of steak before eating.
- Garnish with micro-herbs.
- One can also braai steaks or chops on a wooden braai plank. Soak plank in water for a few hours before using. Heat over the braai; when it starts to smoke, place meat onto the plank.