Spiced Miso-Rubbed Rump Steak with Whisky Pan Sauce

Serves 4

Time 30 minutes

Ingredients

For the Steak

4 rump steaks (about 200g each)

2 tbsp white miso paste

1 tbsp olive oil or vegetable oil (for searing)

1 tbsp ground coriander

1 tbsp ground cumin

1 tsp smoked paprika

½ tsp black pepper

Sea salt, to taste

For the Whisky Pan Sauce

1 shallot, finely chopped

2 garlic cloves, finely chopped

60ml whisky

125ml beef stock

1 tbsp Dijon mustard

100ml double cream

1 tbsp unsalted butter

Method

Begin by patting the steaks dry with kitchen paper. In a small bowl, mix the white miso paste and vegetable oil until smooth. Rub this mixture generously over each steak, coating all sides.

In a separate bowl, combine the ground coriander, ground cumin, smoked paprika, and black pepper. Press this spice mix onto the miso-coated steaks, ensuring an even layer. Set the steaks aside at room temperature for about 20 minutes to allow the flavours to meld.

Heat a large, heavy-bottomed frying pan over medium-high heat. Sear the steaks for 3-4 minutes per side for medium-rare, or cook to your preferred doneness. Transfer the steaks to a plate, cover loosely with foil, and let them rest while you prepare the sauce.

In the same pan, reduce the heat to medium and add a bit more oil if needed. Sauté the shallots and garlic for 2–3 minutes until softened and fragrant. Carefully pour in the whisky, scraping up any browned bits from the bottom of the pan, and simmer until reduced by half.

Add the beef stock and Dijon mustard, stirring until the sauce is smooth and well combined. Continue to simmer until the sauce thickens slightly, then lower the heat and stir in the double cream and butter, adjusting the seasoning with sea salt to taste.

Serve each steak drizzled generously with the warm whisky pan sauce. Enjoy alongside roasted vegetables or a fresh side salad for a balanced meal.