There’s something about a good buttered rump steak that always brings a bit of joy to the dinner table. It doesn’t matter if you’re feeding a hungry family or just treating yourself after a long day—when that steak hits the pan, sizzling and browning on the outside while staying beautifully tender in the middle, it’s hard not to feel like something special is happening. And when you top it with slowly caramelised onions and a generous slice of homemade garlic and herb butter? Well, that’s comfort food taken to the next level.
Buttered rump steak has always been my go-to cut when I want a steak that’s full of flavour but won’t break the bank. It has a bit more bite than fillet or sirloin, which I quite enjoy—it feels more honest somehow, more rustic. It’s the kind of steak that likes to be cooked with a bit of attention, a bit of respect. You want a good sear on it, but not overdone. Medium rare is where the flavour and tenderness really shine, though of course, everyone has their own preference. For me, the steak is only half the story. It’s the extras that really round things out.
Now let’s talk about those caramelised onions. They’re not rushed, and they’re not fried until brown and crispy like some might think. These are slow-cooked in a bit of butter and oil, taking their time until they soften and turn that beautiful golden colour. I usually let them go for about twenty to twenty-five minutes on a low heat. They get sweeter the longer they cook, and they take on a richness that pairs so well with the meatiness of the buttered rump. You can add a splash of balsamic vinegar or even a spoonful of brown sugar near the end if you want to push the flavour further.
But my favourite part —what really finishes this dish—is the slice of homemade garlic and herb butter melting slowly over the hot steak. It wouldn’t be buttered rump without the butter! I keep a roll of it in the fridge most weeks. It’s just butter mixed with crushed garlic, chopped fresh herbs (parsley, chives, and sometimes a touch of thyme), and a pinch of salt and pepper. It melts into a glossy pool over the steak, mingling with the onions and adding a hit of richness that soaks into every bite. Honestly, it’s magic.
As for what to serve on the side to the buttered rump, well, you’ve got plenty of options depending on your mood and what’s in the cupboard. I love a good bowl of thick-cut chips—crisp on the outside, fluffy inside—perfect for mopping up any buttery juices left on the plate. If I’m after something a bit fresher, I’ll do a green salad tossed in a sharp vinaigrette. The peppery leaves and tangy dressing cut through the richness of the steak and butter really nicely.
Another solid choice is a pile of garlicky mushrooms sautéed in a bit of olive oil and thyme. They match the earthiness of the onions and add another layer of texture to the dish. Or if you fancy something hearty, a creamy mash—maybe with a hint of horseradish—can be absolutely glorious. I’ve even served it with roasted root vegetables before: carrots, parsnips, and red onions tossed in oil and herbs until golden and tender.
And let’s not forget a good bit of bread—something crusty to soak up what’s left on the plate, because you won’t want to leave a drop behind.
Buttered rump isn’t fussy. It’s warm, generous, and full of flavour. It’s the kind of food that makes people sigh happily after the first bite. And best of all, it’s something you can pull together without too much fuss or fancy equipment. Just a good steak, a bit of time, and a few thoughtful touches.
Sometimes the best meals are the ones that let the ingredients do the talking. And buttered rump steak with caramelised onions and garlic herb butter? It speaks my language.
Buttered Rump
Ingredients
The Steaks:
- 2 large rump steaks 250g each about 2–3cm thick
- salt
- freshly ground black pepper
- 1 tbsp vegetable oil
Caramelised Onions:
- 2 medium onions thinly sliced
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp brown sugar optional
- 1 tsp balsamic vinegar optional
Garlic & Herb Butter:
- 100 g unsalted butter softened
- 1 clove garlic finely minced
- 1 tbsp fresh parsley finely chopped
- 1 tsp fresh chives thyme chopped
- 1 pinch salt
- 1 pinch pepper
Instructions
- In a small bowl, mix the softened butter with minced garlic, chopped herbs, and a pinch of salt and pepper.100 g unsalted butter, 1 clove garlic, 1 tbsp fresh parsley, 1 tsp fresh chives, 1 pinch salt, 1 pinch pepper
- Roll into a small log using cling film and refrigerate or freeze until firm (at least 15 minutes).
- Bring the steaks to room temperature and pat them dry.2 large rump steaks
- Heat butter and olive oil in a frying pan over low heat.1 tbsp unsalted butter, 1 tbsp olive oil
- Add sliced onions and cook slowly for 20–25 minutes, stirring occasionally. Optional: Add brown sugar and balsamic vinegar in the final 5 minutes for extra sweetness and depth.2 medium onions, 1 tsp brown sugar, 1 tsp balsamic vinegar
- Season both sides of the steaks generously with salt and pepper.salt, freshly ground black pepper
- Heat a frying pan or grill pan over medium-high heat and add the oil. Sear the steaks for about 2–3 minutes per side for medium-rare (adjust to preferred doneness).1 tbsp vegetable oil
- Rest the steaks on a plate, loosely covered, for 5 minutes.
- Place the rested steaks on serving plates, top with a spoonful of caramelised onions and finish with a thick slice of garlic herb butter.
- Serve the buttered rump immediately with sides of your choice.
16 comments
This recipe has become my Friday night favourite. It’s simple, elegant, and tastes like a treat.
I love a good steak and this didn’t disappoint. The butter was so simple but added so much.
My only regret is not making more of that herb butter—it’s gold.
Lovely combination of flavours. I added some roasted new potatoes and a red wine jus to go with it.
Very simple instructions but the result looks amazing. Wiash everything in life was that way.
I didn’t have fresh herbs so used dried ones and it still turned out great.
That garlic and herb butter is absolutely addictive. I made extra and used it on bread the next day.
I made this for a date night and it was a huge hit. Looked and tasted like restaurant quality, but without the price tag lol.
The garlic herb butter just melted beautifully into the steak and those onions were sweet and rich—like something you’d get at a proper steakhouse.
I’ve cooked a lot of steak in my time but topping it with caramelised onions and that butter just lifted it perfectly.
I usually don’t cook steak at home, but this was easy to follow and came out really well. Next time I’ll add mushrooms on the side too.
Steak was tender and full of flavour.
The caramelised onions are worth every minute.
I served it with mash and green beans—perfect combo
Really satisfying meal. The steak was juicy, the butter was packed with flavour, and the onions took it to another level.
My husband said it’s the best steak he’s had outside a restaurant.