Cumin Butter Beef Steak

Ingredients

• 1–2 lb (200–250 g)rump steak or sirloin
• ½ tspground cumin
• ½ tspsalt
• ¼ tspblack pepper
• 15 ml (1 tbsp)olive oil
• 22.5 g (1½ tbsp)butter

Instructions

1. 1

   Season the steak

   Sprinkle the cumin, salt and pepper evenly over both sides of the steak, rubbing the seasoning in with your fingers. Set it aside.

2. 2

   Heat the pan

   Warm 15 ml (1 tbsp) olive oil and 1 tsp butter in a grill pan over medium-high heat (setting 8 on an induction hob). When hot, add the steak and place another 1 tsp butter on top.

3. 3

   Cook the steak

   Cook the first side for 4 minutes, swirling the melted oil and butter around the pan halfway through. Turn the steak; the butter on top will melt beneath it. Cook the other side for 3½ minutes. While it cooks, put another 1 tsp butter on the cooked side so it melts over the meat and runs into the pan. This timing is for medium doneness.

4. 4

   Rest the steak

   Transfer the steak to a chopping board and leave it to rest for 2 minutes. Take the pan off the heat and use a spatula to stir and scrape up the buttery juices from the bottom; keep them for serving.

5. 5

   Slice and serve

   After resting, slice the steak or serve it whole, then spoon the cumin butter juices over it. Garnish with parsley or spring onions.

What is cumin butter steak?

This is a simple steak supper: a cut of beef is seasoned with cumin, salt and pepper, then cooked in a hot pan with oil and butter. Steak cooked with butter is a familiar technique in many home kitchens, while cumin gives this version a warm, earthy savouriness.

The method works because the seasoning stays straightforward and the pan juices do double duty as a finishing sauce. The recipe is written for one steak, though it can be sliced to share alongside a couple of sides.

Nutrition and macros by portion

The nutrition label shows one serving as written: 586 calories, 50g protein, 1g carbs, 42g fat.

Most of the protein comes from the beef, while the olive oil and butter provide most of the fat. The small amount of carbohydrate comes mainly from the seasoning. Pair it with vegetables and a suitable starchy side to make a more rounded plate.

Choosing the steak and seasoning

Cut: Rump and sirloin both suit a quick, hot cook. Use a steak of even thickness where possible so it cooks more consistently.

Cumin: Ground cumin coats the surface easily and brings a fragrant, savoury note. Rub it in with the salt and pepper so the seasoning is distributed across both sides.

Getting the pan ready

Heat: Let the grill pan become properly hot over medium-high heat before adding the steak. This gives the surface a chance to sear rather than slowly warm.

Butter: The recipe adds butter at several points during cooking. Swirling the melted fat around the pan helps gather the browned, seasoned juices for spooning over the steak.

Cooking to medium

First side: Cook for 4 minutes, swirling the oil and butter halfway through. Avoid moving the steak around more than needed.

Second side: After turning, cook for 3½ minutes, adding another teaspoon of butter to the cooked side as directed. Those timings are intended for medium doneness, but the result can vary with steak thickness and pan heat.

Resting and slicing

Rest: Leave the steak on a chopping board for 2 minutes after cooking. This short pause is part of the method and gives you time to collect the buttery pan juices.

Slice: Cut across the grain if serving in slices, or leave the steak whole. Spoon the reserved juices over the top just before serving.

What to serve alongside

Fresh sides: Parsley or spring onions add a fresh finish, while a crisp salad or simply cooked greens make an easy accompaniment.

Hearty sides: For a more substantial plate, serve with potatoes, bread or another filling side. If sharing the steak between two people, add a couple of sides as suggested in the recipe description.

Recipe notes & tips

• Pat the steak dry before seasoning if its surface is damp.
• Bring the steak out of the fridge ahead of cooking if you have time, so it is not very cold when it reaches the pan.
• Preheat the grill pan before adding the oil, butter and steak.
• Use the stated timing as a guide, as steak thickness and pan heat affect doneness.
• Save the buttery pan juices and spoon them over the steak at the table.
• Slice across the grain for more tender-looking pieces.

Variations

• Fresh herbs: Finish with chopped parsley as suggested, or use spring onions.
• Pepperier seasoning: Add a little more black pepper before cooking.
• More cumin: Increase the ground cumin slightly for a more pronounced earthy flavour.
• Shared serving: Slice the steak and serve it with a couple of sides for two.
• Salad plate: Pair the steak with a crisp salad for a fresh contrast to the buttery juices.

Common mistakes to avoid

• Cool pan: The steak may cook without searing; wait for the pan to heat before adding it.
• Uneven seasoning: Some bites can taste underseasoned; rub the cumin, salt and pepper over both sides.
• Skipping the turn: The second side needs its full 3½-minute cook for the method's medium timing.
• Leaving out the rest: Cutting straight away skips the recipe's resting step; leave the steak for 2 minutes.
• Discarding the juices: The pan holds the cumin butter finish; scrape and save it after cooking.

How to store

Refrigerate leftover steak in a covered container and use within 3 days. Reheat gently in a pan until warmed through, taking care not to cook it for too long; warm the reserved juices alongside it if available.

Frequently asked questions