Block and Blade

Rump Steak on the Fire

Rump rewards a hot fire and a bit of patience afterwards. Most people get the braaing right and lose it all by cutting too soon.

1. Take the steaks out of the fridge 30 minutes before braaing so they're closer to room temperature — a cold steak on hot coals cooks unevenly.
2. Pat dry, rub lightly with olive oil, and season generously with coarse salt and the spice or pepper just before they go on the fire.
3. Get your coals properly hot — you should only be able to hold your hand above them for one or two seconds. A hot fire sears the outside before the inside overcooks.
4. Braai for about 3–4 minutes a side for medium-rare, depending on thickness. Turn once — resist the urge to keep flipping.
5. For a thick cut, stand it on its fat edge for a minute to render and crisp the fat cap.
6. Rest for at least 5 minutes under loose foil before cutting, ideally with a small knob of butter on top. This is the step people skip and shouldn't — cut too soon and the juice ends up on the board instead of in the meat.