A rump steak is also known as a round steak, and comes from the back end of the cow. The rump muscle is heavily used in the day-to-day activity of the cow, and as such is quite lean. The leanness of the meat makes it prone to drying out, and precautions must be observed during preparation to keep your rump steak moist.

Marinate your rump steak with your favorite marinade overnight in the fridge to help keep it moist when you cook it. Use a soy-based marinade, teriyaki, garlic, chipotle or something simple like red wine or beer.

Remove the steak from the fridge and allow it to come up to room temperature. Preheat your pan on medium high.

Add enough olive oil to the pan or grill to coat the surface and add the steak. Sear the outside of the rump steak to a rich brown color to lock in moisture.

Turn the steak only once as it cooks, and avoid using a fork to pierce the flesh and allow juices to run out. Cook between medium-rare or medium to ensure it doesn’t dry out. Medium-rare has an internal temperature of 130 to 140 degrees Fahrenheit, and medium is 140 to 150 degrees Fahrenheit.

Remove your rump steak form the grill or pan and let it rest on a plate or cutting board for several minutes. Slice it with a sharp knife against the grain so the meat will be tender.