You can use any of your favourite cuts, I really enjoy a thick cut sirloin or a heart of rump steak cooked medium rare, often my guests will mistake it for a fillet. I had not heard of heart of rump before I came to Dubai. According to Irish Hereford Prime it is equivalent to Chateubriand and can also be used for roasting Always rest well after cooking for a good 10 to 15 minutes before serving.
4 heart of rump steaks (each weighing 200-250g)
Freshly ground sea salt and black pepper
1. Cover the steak generously in freshly ground pepper.
2. Let stand for a minimum of 20 minutes at room temperature.
3. Grill on the braai or fry in a heavy based frying pan for 2-3 minutes each side for medium (add a minute each side for medium-well, minus a minute each side for medium-rare).
4. Remove from the heat, sprinkle with sea salt and let rest for 10-15 minutes before serving.