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Rump Steak with Whiskey Jus

Rump Steak with Whiskey Jus
© Julian Kutos
Home Food & Drinks Recipes Cooking Rump Steak with Whiskey Jus

Rump Steak with Whiskey Jus

Meat
Whisky

Rain or shine, a juicy steak with whiskey will always satisfy, says Julian Kutos.

Julian Kutos

Whiskey Jus:

Ingredients
300 ml chicken stock
50 ml whiskey
1 bay leaf
10 peppercorns
3 twigs thyme
salt

Steak:

Ingredients
2 rump steaks, 300 g each
4 tablespoon(s) oyster sauce
Splash whiskey
vegetable oil
salt
pepper

To serve:

Ingredients
herb butter

Preparation of jus: 

  • Put all ingredients (apart from whiskey) in a pot and bring to a boil.
  • Boil vigorously for several minutes until the stock is reduced. Then strain out all spices using a fine sieve.
  • Add whiskey and season with salt.

Preparation of steak: 

  • Salt the meat, then marinate it with oyster sauce and whiskey for at least 1 hour. Heat a griddle pan. Turn oven on to 100°C.
  • Grill the meat over medium-high heat, turning only once. Then wrap in aluminium foil and place in the oven until it is cooked to your desired level.
  • Remove from the oven and let rest. Cut the meat into slices, season with pepper and serve with jus and herb butter.

Tip:

The cooking time depends on the thickness of the meat and its weight. For a 4-5 cm thick piece, the following times can be applied per side: rare 1-2 min, medium 3-4, well-done at least 5 minutes.

Ideally, the meat should be left to rest for the same amount of time as it takes to grill (for rare, 2 minutes per side = 4 minutes of resting time). 

Step by step pictures of the preparation:

Julian Kutos
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