Recipes › Grilled › Italian Grilled Rump Steak Recipe

Italian Grilled Rump Steak Recipe

Recipe by Pedro M. A. Neves

Italian grilled rump steak is a rustic, flame-kissed classic that celebrates the quality of the meat itself with minimal but flavorful accompaniment. Marinated in rosemary, garlic, and olive oil, the steak develops a charred exterior while remaining tender inside. This straightforward preparation exemplifies the Italian philosophy of letting premium ingredients speak for themselves.

Ingredients

• 800g rump steak (approximately 1.6 lbs), in one piece, 4-5 cm thick
• 75ml extra virgin olive oil (5 tablespoons)
• 4 cloves garlic, crushed
• 3 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 teaspoon black peppercorns, crushed
• 1 teaspoon sea salt, plus extra for finishing
• ½ teaspoon red pepper flakes
• 2 tablespoons fresh lemon juice
• Fleur de sel for garnish
• Lemon wedges for serving

Instructions

1. Pat the rump steak dry with paper towels and score the fat cap lightly in a crosshatch pattern without cutting into the meat. This helps the marinade penetrate and encourages even cooking.

2. Combine olive oil, crushed garlic, rosemary sprigs, thyme, black peppercorns, salt, and red pepper flakes in a shallow dish. Stir to distribute herbs and spices evenly through the oil.

3. Place the steak in the marinade and turn to coat all sides thoroughly. Ensure the herbs and garlic make contact with both the meat and fat. Let rest at room temperature for 15-20 minutes.

4. Preheat your grill to high heat (approximately 220°C / 425°F) for 10 minutes. Brush the grill grates clean with a wire brush and lightly oil them to prevent sticking.

5. Remove the steak from the marinade, allowing excess oil and herbs to drip back into the dish. Reserve the remaining marinade for basting. Place the steak on the hottest part of the grill.

6. Grill for 5-6 minutes without moving the steak, allowing a dark crust to form. Flip once and grill the second side for 4-5 minutes for medium-rare (internal temperature 52-55°C / 125-130°F).

7. During the final 1-2 minutes of cooking, brush the steak with reserved marinade and tilt toward the flame briefly to caramelize any herbs on the surface.

8. Transfer the grilled steak to a warm cutting board and let rest for 5-7 minutes under a loose foil tent. This allows juices to redistribute and the meat to reach optimal tenderness.

9. Drizzle the steak with fresh lemon juice and sprinkle with fleur de sel. Slice against the grain into 2cm strips if desired, or serve whole with lemon wedges and any pan juices on the side.

Substitutions

• Substitute rump steak with sirloin or ribeye if rump is unavailable, adjusting thickness to 4cm and cooking time by 1-2 minutes
• Replace rosemary with oregano or marjoram for a different Mediterranean flavor profile
• Use butter infused with garlic instead of olive oil for a richer, more northern Italian style
• Substitute fresh herbs with 1 teaspoon each of dried rosemary and thyme if fresh herbs are unavailable

Tips

• Allow the steak to reach room temperature before grilling (approximately 20 minutes) to ensure even cooking throughout the thickness
• Resist the urge to move the steak on the grill; a single flip creates the best crust and preserves juices
• Use a meat thermometer to achieve precise doneness: 48-50°C (118-122°F) for rare, 52-55°C (125-130°F) for medium-rare, and 57-60°C (135-140°F) for medium

In Italy, this preparation reflects the cucina rustica tradition where grilled meats are seasoned simply with local herbs and olive oil, particularly in Tuscany where bistecca alla fiorentina remains iconic. The emphasis on charring the exterior while preserving a juicy interior is fundamental to Italian grilling technique.

You might also like

Italian Grilled Short Ribs Recipe

75 min · Grilled

Italian Grilled Sirloin Tip Recipe

33 min · Grilled

Italian Grilled Skirt Steak Recipe

35 min · Grilled

Italian Grilled Steak Recipe

27 min · Grilled