The Perfect Pub Steak

Classic is best

Straight out of the Beef Capital, Rockhampton’s Red Lion Hotel shares how to cook the perfect pub steak. Keep it simple and pair it with a traditional side salad.

INGREDIENTS

Serves 1

  • 350g Wagyu rump or any good quality MSA grain fed rump
  • 100g mesculin leaf mix, washed
  • 4 ripe cherry tomatoes, halved
  • 1/4 small cucumber, sliced
  • 1.4 Spanish onion, finely sliced
  • 1/4 red capsicum, sliced
  • Sea salt and cracked black pepper for seasoning

METHOD

  1. Preheat grill, pan, or barbeque on a high heat. 
  2. Prepare rump by seasoning well with sea salt and fresh cracked pepper. 
  3. Add rump to grill and cook for 3-4 minutes per side, turning only once per side. Rest for 3-5 minutes to allow the muscle fibres to relax. 
  4. Whilst steak is resting, prepare the salad by tossing ingredients together in a bowl. 
  5. When you're ready to plate, flash steak on grill to gain some heat after the resting period. Assemble beef and salad on plate as desired. 

Recipe note: Add as many ingredients to the salad as you like and serve with your favourite salad dressing. Try a different seasoning on the beef to really make it shine.

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