The Perfect Pub Steak

Straight out of the Beef Capital, Rockhampton’s Red Lion Hotel shares how to cook the perfect pub steak. Keep it simple and pair it with a traditional side salad.

INGREDIENTS

Serves 1

  • 350g Wagyu rump or any good quality MSA grain fed rump
  • 100g mesculin leaf mix, washed
  • 4 ripe cherry tomatoes, halved
  • 1/4 small cucumber, sliced
  • 1.4 Spanish onion, finely sliced
  • 1/4 red capsicum, sliced
  • Sea salt and cracked black pepper for seasoning

METHOD

  1. Preheat grill, pan, or barbeque on a high heat. 
  2. Prepare rump by seasoning well with sea salt and fresh cracked pepper. 
  3. Add rump to grill and cook for 3-4 minutes per side, turning only once per side. Rest for 3-5 minutes to allow the muscle fibres to relax. 
  4. Whilst steak is resting, prepare the salad by tossing ingredients together in a bowl. 
  5. When you're ready to plate, flash steak on grill to gain some heat after the resting period. Assemble beef and salad on plate as desired. 

Recipe note: Add as many ingredients to the salad as you like and serve with your favourite salad dressing. Try a different seasoning on the beef to really make it shine.