Rump steak with garlic butter recipe  

Rib Shack RedLighting up the fire this week, well here’s a quick and easy rump steak with garlic butter recipe. Try it with a glass of Rib Shack Red and some great times.

Ingredients (per person)

50–100 g steak (this is a snack) salt and pepper
1 roll or tube of garlic butter

Method
1.    Make a very hot fire.
2.    Take the steak out the fridge and bring it to room temperature 20 minutes before the braai. If there’s a lot of blood or juice in the packaging when you remove the steak, wash the meat under cold water and pat it dry with a paper towel.
3.    There is no need for any spice or marinade before you put the meat onto the fire.
4.    Braai the steaks on very hot coals for 6-8 minutes in total. Turn the meat between one and three times in total, and make sure both sides have faced downwards roughly the same length of time. Use a watch to time this.
5.    Remove the steaks from the grid and place them on the cutting board.
6.    Let them rest for a few minutes and then slice into strips. Try to slice at a 45-degree angle as this allows you to cut across the grain of the meat an additional time.
7.    Pile the strips on a serving platter or in a mixing bowl and grind salt and pepper over the meat to taste.
8.    Drop teaspoon-sized pieces of butter all over the meat. The butter will melt into the meat and add to the taste.
9.    Serve immediately to everyone standing around the fire.

Source: houseandleisure

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