Peter Goffe-Wood’s red wine rump steak

If you want to learn a classic food skill, learn it – whenever possible –  from the people who make it their life’s work. Peter Goffe-Wood’s love for quality meat has seen him travel to the corners of the globe, cooking springbok in Hanoi and goat in Zagreb. Learning to cook a rump steak is a fine culinary investment, but learning it from someone like Pete, with his thyme and red wine butter sauce, is a tender tasting choice indeed.


This recipe features in our Mastering Meat 1 Online Cooking Course, where you’ll also learn a host of insightful cooking techniques, meat know how, recipes and more. Watch the trailer below and then get cooking on your a-grade steak.

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For the rump steak
750g rump, cut into 3 steaks of 250g each
Olive oil
Salt and freshly ground pepper

For the roasted red onion and rocket salad
2 red onions, whole
2 cloves of garlic, crushed
Olive oil
Salt and freshly ground pepper
10g thyme
30g rocket
Olive oil and balsamic vinegar for dressing

For the red wine and thyme butter
500ml red wine
1 onion, finely diced
2 garlic cloves, chopped
10g fresh thyme
Salt and freshly ground pepper
250g (unsalted) butter, softened


1. Let’s get started by making the accompaniments. Preheat the oven to 200ºC.
2. Cut the red onions into quarters and place in a roasting pan with crushed garlic cloves. Don’t dice finely as you don’t want these to burn, just infuse the onions.
3. Drizzle with olive oil and season with salt, pepper and fresh sprigs of thyme.
4. Roast in the oven for about 15–20 minutes or until the onions are soft and have begun to colour. Remove when done and leave to cool
5.  To make the red wine and thyme butter, place the red wine, onion and garlic into a saucepan.
6. Reduce until the liquid is almost completely gone.
7. Remove the mixture from the saucepan, place in a bowl and allow to cool.
8. Once cooled, season with fresh thyme, salt and pepper.
9. Add the butter and beat well with a wooden spoon until light and creamy.
10. Place a long layer of cling film onto a clean work surface and spoon out the butter along the centre.
11. Neatly roll into a cigar shape and refrigerate until firm.
12. Your onions should be cooled enough by now to finish off the salad. Mix your roasted garlic and red onions with the rocket.
13. Drizzle with olive oil and balsamic vinegar and set aside to serve alongside the steak.
14. Now to get started on making the rump steak. Drizzle the steaks with olive oil and season with salt and pepper.
15. Heat a skillet or frying pan until hot.
16. When the pan begins to smoke, add the steak and cook for about 5 minutes or until a brown crust develops on one side.
17. Turn the steak over and cook the other side to your preference. You can use the five fingers technique shown in the mastering meat cooking videos to identify your meat preference at the correct stage of cooking.
18. Remove from the pan and allow to rest for 25–30% of the total cooking time.


To serve, place the steak in the centre of the plate. Serve with the roasted red onion and rocket salad and top with a slice of red wine butter to melt and cover the steak in flavoursome goodness.

This is a dish that begs to be made in front of friends, raucous laughter, loud music and free flowing wine filling the room as you cook them each their perfect steak.