Recipe Tip: Rump Steak with Whiskey Jus
Top Recipe by Julian Kutos. All ingredients and tips for getting it right. Rain or shine, a juicy steak with whiskey will always satisfy, says Julian Kutos.
- 300 mlchicken stock
- 50 mlwhiskey
- 1bay leaf
- 3 sprig(s)thyme
- 2rump steaks, 300 g each
- 4 tablespoonoyster sauce
- vegetable oil
- herb butter
Step 1Put all ingredients (apart from whiskey) in a pot and bring to a boil.
Step 2Boil vigorously for several minutes until the stock is reduced. Then strain out all spices using a fine sieve.
Step 3Add whiskey and season with salt.
Step 4Salt 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.
Step 5Grill 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.
Step 6Remove from the oven and let rest. Cut the meat into slices, season with pepper and serve with jus and herb butter.