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.

20 mins 2-3 servings Prep 10 minsCook 10 minsMain CourseAustralian

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 cubes

Heat the oil in your heaviest pan over high heat until it's just starting to smoke.

1 tbsp olive oil

Sear 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 garlic

Off the heat, add the parsley and a squeeze of lemon and toss once more.

1 tbsp parsleysqueeze of lemon

Let 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)

Your Farmer CSA grass-fed beef share — vacuum-sealed steaks, roasts, mince and sausages, paddock-to-plate NSW & ACT delivery
CSA Grass Fed Beef Share
From $176.67

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?

About 3cm — big enough to stay pink in the middle while the outside crusts. Cut smaller and they'll cook through before they brown; there's no saving an overcooked 1cm cube.

Why cook the beef in two batches?

A crowded pan drops in temperature and the beef stews in its own juices instead of searing. Two batches keeps the pan fierce, and it only costs you three extra minutes.

Can I use garlic powder instead of fresh garlic?

Fresh is worth it here — the garlic is half the dish. If powder is all you have, use half a teaspoon and add it with the butter, but expect a flatter flavour.

How do I stop the bites overcooking?

Work hot and fast, and pull them earlier than you think — they keep cooking in the warm butter. If a cube feels firm when you press it with tongs, it's already done.

Can I double the recipe for a bigger crowd?

Easily — use two steaks and sear in three or four batches rather than crowding the pan. Make the garlic butter in the last batch and return everything to the pan together at the end.

0 commentson Garlic Butter Rump Steak Bites

Three Simple Steps

A whole table of real food.

Your Farmers grow grass-fed beef and lamb, pastured eggs and the best eco-grown veggies and produce — every item grown to the same ecological standard, every farmer one you can know by name. One subscription, your whole real-food shop.

01

Reserve your share — or try a pack

Subscribe to a share of the harvest, or start with a one-off fixed pack.

02

Make it your own

Pick your delivery rhythm and what's in the box. Skip or cancel anytime — no lock-in.

03

Cook, savour, know your farmer

We deliver in a reusable esky we collect next time. No couriers, no waste.

5.0
Vendor:Savill Family Pastoral

CSA Grass Fed Beef Share

Price$176.67
Vendor:Savill Family Pastoral

CSA Pastured Lamb Share

Price$183.33
Vendor:Savill Family Pastoral

Grass-Fed Steak Box

Price$158.89
Vendor:Savill Family Pastoral

Grass-Fed Mince, Sausage and Diced Beef Pack

Price$264.44
Vendor:Savill Family Pastoral

Grass-Fed Beef and Lamb BBQ Box

Price$286.67
Vendor:Savill Family Pastoral

Pastured Lamb Roast and Slow-Cook Box

Price$155.56
Vendor:Savill Family Pastoral

Quarter, Half or Whole Cow: Grass-Fed Beef, Cut Your Way

Price$1,145.00
Vendor:Savill Family Pastoral

Whole Pastured Lamb, Cut Your Way

Price$525.00

More Recipes

View all

Tomato and rosemary braised grass-fed lamb shank served over soft parmesan polenta.

Tomato and Rosemary Braised Lamb Shanks with Soft Polenta

Osso buco's lamb cousin, with soft polenta doing the catching

The Milanese figured out long ago that a shin braised on the bone in tomato makes a sauce nothing else can — the marrow sees to that. This is the same idea run through the lamb paddock: shanks browned hard, then braised low with tomato, white wine and rosemary until the meat leans off the bone, all of it served over a pool of soft, buttery parmesan polenta whose entire purpose in life is catching sauce. It's a Sunday sort of pot that happily cooks on a Tuesday, and the polenta takes less minding than most people fear.

Read moreabout Tomato and Rosemary Braised Lamb Shanks with Soft Polenta

Slow-roasted grass-fed lamb pulled into tender shreds in its pan juices in an enamel roasting dish.

Slow-Roasted Lamb with Pan Juices, the Low and Slow Way

The roast that cannot be overcooked — give it half a day and it gives up entirely

Most roast anxiety comes from a five-minute window: pull it too early, it's raw; too late, it's leather. This method deletes the window. You give the lamb a hard blast of colour, then drop the oven right down and walk away for the better part of an afternoon. Somewhere in hour three the meat stops resisting altogether — a spoon will do the carving. There's no thermometer stress, no window to miss, and the pan underneath quietly builds the best juices you'll pour all winter. Patience, rewarded.

Read moreabout Slow-Roasted Lamb with Pan Juices, the Low and Slow Way

Twice-cooked grass-fed lamb ribs, braised until tender then charred and glazed, stacked on a stoneware platter.

Twice-Cooked Lamb Ribs: Braise, Then Char

The restaurant trick: do the hard part yesterday, take the applause tonight

Ever wondered how a restaurant sends out perfect sticky ribs eight minutes after you order them? They cooked the ribs yesterday. The racks get braised in stock and aromatics until tender, then cooled in their own liquid — where they firm up, drink back flavour, and wait as long as you need. Come dinner time, all that's left is a hot grill pan, a honey glaze made from the braising liquid, and about ten minutes of theatre. It's the most reliable rib method there is, and the only one where the night-of cooking fits between guests arriving and the first drink being finished.

Read moreabout Twice-Cooked Lamb Ribs: Braise, Then Char