Ingredients
- 4 rump steaks
- 1 tbsp olive oil, salt and pepper
- 60 g butter
- 3 garlic cloves, crushed
- 1 tbsp chopped parsley
Method
- Take the steaks out of the fridge 30 minutes before cooking. Rub with oil and season.
- Heat a heavy frying pan or barbecue to high. Cook the steaks for 3 to 4 minutes each side for medium rare (60 to 65°C in the centre).
- Move to a plate and rest for 5 minutes.
- Melt the butter in the pan over low heat, add the garlic for 30 seconds, then the parsley. Spoon over the steaks.