Porcini Mushroom Rubbed Rump Steak

  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x


Keep things simple when cooking steak.



  • 50g (2 oz) dried porcini mushrooms
  • 2 sprigs thyme, leaves only
  • 5ml (1 tsp) salt
  • 2.5ml (½ tsp) pepper
  • 1.4kg (3 lbs) thick rump steak
  • 45ml (3 tbsp) olive oil


  1. Whizz the mushrooms into a fine powder in a small food processor or coffee grinder. Mix with a good pinch of salt, pepper and the thyme leaves. Rub the mixture all over the steaks, then pop onto a plate or into a sealable kitchen bag and chill overnight.
  2. Brush away any excess mixture. Heat a griddle pan until smoking hot. Turn the heat to medium, then smear a little olive oil over one side of each steak. Griddle, oiled side down, for 3 minutes. Turn over (there’s no need to oil the other side), then cook for another 2 minutes for medium-rare.
  3. [Optional] Check for doneness with a meat thermometer.
  4. Let steak rest for 5 minutes before carving or serving.


  • Serve with baked potatoes and salad.
  • In this recipe it’s difficult to give an exact cooking time because it depends on a variety of factors like the thickness of the steak and how hot your pan/barbecue is. Play it by ear!



  • Serving Size: 183g
  • Calories: 257
  • Fat: 8.7 g
  • Carbohydrates: 3.1 g
  • Fiber: 1.6 g
  • Protein: 40.1 g