Twenty minutes from freezer-drawer decision to empty plates
Some recipes earn their keep on flavour, some on speed. This one does both. Cube a rump steak, sear the cubes hard in a ferociously hot pan, then roll them through foaming garlic butter — that's the entire method. Every cube gets its own crust, the garlic butter turns into a sauce all by itself, and rump's big beefy flavour does the heavy lifting. Pile them over mash, stuff them into warm wraps, or just put the pan in the middle of the table with bread and let everyone fend for themselves. Fastest crowd-pleaser in the box.
Ingredients
- 320g Your Farmer grass-fed rump steak, cut into 3cm cubes
- 1 tbsp olive oil
- Salt and pepper to season
- 50g butter
- 4 cloves garlic, finely chopped
- 1 tbsp chopped flat-leaf parsley
- Squeeze of lemon juice
- Creamy mash, warm wraps or crusty bread, to serve
Instructions
Pat the steak cubes very dry with paper towel and season generously with salt and pepper. Dry beef is what gets you a crust.
320g rump steak cubesHeat the oil in your heaviest pan over high heat until it's just starting to smoke.
1 tbsp olive oilSear the cubes in a single layer, in two batches so the pan stays fierce — about 2-3 minutes per batch, turning once, until deeply browned outside and still pink in the middle. Move the first batch to a plate while the second cooks.
Return all the beef to the pan and drop the heat to medium. Add the butter and garlic and toss for 60-90 seconds, until the butter foams and the garlic turns golden — not brown.
50g butter4 cloves garlicOff the heat, add the parsley and a squeeze of lemon and toss once more.
1 tbsp parsleysqueeze of lemonLet the bites sit in the warm pan for 2-3 minutes — even bites deserve a rest — then serve over mash, in warm wraps, or straight from the pan with crusty bread for mopping up the garlic butter.
Appears in
Pack A, B & D shares — Rump (~320g)
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The Case for Cubing a Good Steak
Cutting a steak into cubes sounds like sacrilege until you understand what it buys you: surface area. A whole rump steak has two faces to brown; the same steak in 3cm cubes has dozens, and every one of them caramelises into crust. Rump is the right steak for the job because it actually tastes of something — it's a hindquarter muscle that worked for a living, and that open, beefy character carries garlic butter instead of drowning in it. Your Farmer® rump is 100% grass-fed and leaner than grain-finished beef, which is exactly why the butter earns its place — it's not garnish, it's the richness the cut politely asks for. There's one waiting in most of our beef share packs, and if the household falls hard for these, a spare rump steak in the freezer is cheap insurance.
Swaps and Variations
Sirloin and scotch fillet cube up just as happily — scotch will feel more indulgent, sirloin a touch cleaner. Halved button mushrooms thrown in with the butter drink up the garlic and stretch the pan further. A pinch of smoked paprika or chilli flakes with the seasoning takes it somewhere Spanish; swap the parsley for coriander and the lemon for lime and pile the bites into tacos. Over steamed rice with the pan juices, it's a rice bowl. The method doesn't care — hot pan, hard sear, butter at the end. For the full story on this underrated steak, read our guide to the flavour-forward rump.
Storage and Leftovers
Cooked bites keep 3 days in an airtight container in the fridge. Reheat them fast — 60 seconds in a smoking-hot pan — or don't reheat them at all: cold steak bites through a green salad with the leftover garlic butter melted into the dressing is a genuinely good lunch. The next-morning move is breakfast: bites flashed warm in a pan, fried eggs on top, yesterday's bread underneath. And don't throw out the leftover garlic butter — it sets in the fridge like a compound butter, and a spoon of it melted over tomorrow night's steamed vegetables is free flavour.
Frequently asked questions
What size should I cut the cubes?
Why cook the beef in two batches?
Can I use garlic powder instead of fresh garlic?
How do I stop the bites overcooking?
Can I double the recipe for a bigger crowd?
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