Char-Grilled First Light Grass-Fed Wagyu Rump Steak

A graphic of a bull head

Ingredients:

  • 1 x First Light grass-fed Wagyu rump steak (sourced from Grange Meat Co.) per person
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • Fresh herbs (such as rosemary and thyme), optional for garnish

Method:

  1. Preparing your ingredients

Take the Wagyu rump steak out of the refrigerator and allow it to sit at room temperature for about 30 minutes. This step is crucial as it ensures the steak cooks evenly.

  1. Season generously

Season the steak generously with salt and freshly ground black pepper. The seasoning not only enhances flavour but also helps form a delicious crust on the outside during grilling.

  1. Prepare the grill

Preheat your grill to a high temperature. If it needs a clean and season, do this while it is screaming hot.

  1. Grilling

Lightly brush the steak with olive oil just before placing it on the grill. This helps prevent sticking and adds an extra layer of flavour. The steak should immediately sizzle upon contact—this indicates that the grill is ready for cooking. Place the steak on the grill. For a medium-rare finish, grill each side for about 3-4 minutes, depending on the thickness of the cut. Avoid moving the steak around too much as this can prevent the formation of a crisp, charred crust.

  1. Check for doneness

Use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for about 57°C. Adjust your cooking time accordingly if you prefer a different level of doneness.

  1. Rest the steak

After grilling, let the steak rest for about 5-10 minutes under a foil tent. This process allows the juices to redistribute throughout the meat, ensuring every bite is succulent.

< BACK TO ALL RECIPES