Garlic & Herb Butter with Orange-Infused Rump Steak

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The first time I watched Masterchef I learnt how to make garlic & herb butter, and I have never forgot the recipe. Yesterday for Sunday lunch I had the perfect opportunity to make it. I served it with delicious matured free-range rump steaks, chips and a roast veggie salad.

Just a little piece of advice, don’t leave the butter in the fridge for over 20 minutes, it gets way too hard. I left it for too long and I had to use a blowtorch to melt it, it did give the eating experience a little flair 😉

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4 X 200g rump steaks

For the marinade:

2 tbsp orange juice
1 tbsp Worcestershire sauce
1 tbsp light soy sauce
2 tbsp olive oil
1 sprig of fresh rosemary
1 onion, cut into chunks
2 garlic cloves, bruised

Braai salt or sea salt
Olive oil

For the herb butter:

100 g unsalted butter, room temperature and cut into cubes
4 whole garlic cloves
2 anchovies (optional)
1 handful of fresh parsley
2 sprigs of fresh rosemary
1 handful of fresh sage
2 tbsp wholegrain mustard
Sea salt & black pepper

For the chips: 

5 potatoes
1 large sweet potato
1 tsp chilli flakes
1 tsp black mustard seeds
1/2 tsp ground coriander
1 tsp sea salt
Olive oil


Serves 4 people
Preparation: 2 hours
Cooking time: 45 minutes

In a marinating dish, mix together the marinading ingredients, immerse the steaks and marinade for at least 2 hours.

Preheat the oven to 180C.

Parcook the potatoes in the microwave, once parcooked cut them into chip sized pieces. In a pestle and mortar bash the spices for the chips, then cover with olive oil and place in the oven for 30 minutes. 

To make the butter: 

Make a bowl with a small sheet of tinfoil, place the whole garlic cloves, the bowl with a generous lug of olive oil, sea salt and black pepper. Roast for 20 minutes.

Place the fresh herbs in boiling water for 30 seconds (this optimizes the flavour). Then finely chop them, remove the rosemary twig before chopping. Once the garlic is roasted, squeeze if out of the skin and place it in a bowl with the chopped herbs, add the wholegrain mustard and the salt and better and combine with your hands. lay out a sheet of tin foil and make a log shake out of the butter (it should look like a long sweet wrapper.) Place in the freezer for 20 minutes.


Source: Google

Then turn up the oven to 200C. So they chips can start getting crispy.

Once the steaks have been marinading for 2 hours, layout a piece of kitchen towel and wipe off any excess marinate, cover with olive oil and braai salt or sea salt.

Turn the braai/BBQ on and wait until it reaches 200C. The braai must be hot! Cook each steak for 3.5 minutes on each side for medium-rare. Rest the steaks for 4 minutes.

To dish up:

Cut a slice of butter and place it on top of the hot steaks, Serve with chips and enjoy.

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One thought on “Garlic & Herb Butter with Orange-Infused Rump Steak

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