Rump Steak in the Air Fryer
Rump steak has more flavour than sirloin or fillet but a firmer bite, so it is easy to overcook and chew. Rump steak in air fryer baskets cooks in 8 to 12 minutes at 200 °C and stays tender if you time it by temperature. This page gives you timings from rare to well done and a few ways to keep the meat soft.
- Temperature
- 200°C
- Total time
- 45min
- Prep
- 5min
- Servings
- 2
- Core temp
- 55°C
- Per serving
- 290kcal
Why the air fryer works for rump steak
Rump steak in air fryer baskets plays to the strength of this cut. It has a deep beefy flavour and a good fat cap, and the strong circulating heat browns that fat while the centre stays pink. Rump has a firmer grain than the other popular steaks, so even heat and exact timing matter more than a fancy marinade.
Rump is not the same as sirloin, which is more tender with a neat fat edge, or fillet, which is the softest and mildest. For a general guide to all cuts, see steak in the air fryer. Rump is the one to choose when you want flavour, value and a steak that stands up to pepper sauce.
How to make rump steak in the air fryer
Tap a time to start a timer.
- Bring to room temperature Take the steaks out of the fridge before cooking. Pat them very dry with kitchen roll, then rub with the oil and season with salt and pepper.
- Preheat Preheat the air fryer to 200 °C for . A properly hot basket gives the steaks a browned crust.
- Cook Place the steaks in a single layer with a gap between them. Cook for for medium-rare, turning after . Allow for rare, for medium and for well done.
- Check the temperature Push a thermometer into the centre. The FSA gives no figures for whole cuts of beef as long as the outside is properly cooked, so these are common kitchen temperatures: 50 °C rare, 55 °C medium-rare, 60 °C medium and 70 °C well done.
- Rest with butter Put the steaks on a warm plate, top each with butter, garlic and thyme, and cover loosely with foil. Rest for , then slice thinly across the grain.
Cooking times and temperatures
| Rump Steak | Temperature | Time |
|---|---|---|
| Rump steak, 2.5 cm, medium-rareTurn halfway | 200 °C | 8 min |
| Rare | 200 °C | 6 min |
| Medium | 200 °C | 10 min |
| Well doneSlightly lower heat for an even finish | 190 °C | 12–13 min |
| Rump steak bites, 2.5 cm cubesShake halfway | 200 °C | 6–8 min |
| Rump steak from frozen | 180 °C | 14–16 min |
Times are a guide and depend on the size of the food and the power of your air fryer. Cooked when the centre reaches 55 °C. See also cooking times and temperatures for all dishes.
Tips
- Pick a steak 2.5 cm thick. Thin steaks overcook before they brown. Two steaks of equal size will finish at the same time.
- Season and then leave alone. Once the steak is in the basket, turn it once only. Moving it often stops a crust forming.
- Slice across the grain. Cutting thin slices across the fibres shortens them and makes rump feel much more tender.
Serving
Serve the steak with chips and a green salad, or with a jacket potato and asparagus. Peppercorn sauce, a spoonful of mustard or grilled tomatoes all suit it. A rump steak in air fryer baskets rests for 5 minutes, which is enough time to finish the side dishes.
Storing and reheating
Leftover rump steak keeps for up to 2 days in the fridge in an airtight container. Reheat slices in the air fryer at 160 °C for 2–3 minutes, until steaming hot (75 °C in the centre). Cold slices also work well in sandwiches or on a salad with horseradish.
Variations
- Steak bites: Cut the steak into 2.5 cm cubes, toss with oil and garlic granules, and cook at 200 °C for 6–8 minutes, shaking halfway.
- Peppercorn crust: Press 1 tsp crushed black peppercorns onto each side before cooking, and serve with a little cream sauce.
- Chimichurri: Spoon a mix of parsley, garlic, red wine vinegar and olive oil over the sliced steak.
Troubleshooting
- The rump steak is chewy
- Rump has a firmer grain than fillet. Do not cook it past medium, rest it for 5 minutes and slice thinly across the grain.
- There is no crust on the steak
- The surface was wet or the air fryer was cold. Dry the steak well, preheat for 4 minutes and avoid crowding the basket.
- The fat cap is rubbery
- Score the fat in a criss-cross pattern before cooking, or stand the steak on its fat edge for the first 2 minutes so it renders.
Frequently asked questions
How long does rump steak take in an air fryer?
A 2.5 cm rump steak takes about 8 minutes at 200 °C for medium-rare, 10 minutes for medium and 12 minutes for well done, turned halfway. Add 1–2 minutes for steaks of 3 cm.
What temperature should rump steak be cooked to?
Common kitchen temperatures are 50–52 °C for rare, 55 °C for medium-rare, 60–63 °C for medium and 70 °C for well done. The FSA requires only that the outside of a whole steak is properly cooked.
Can you cook rump steak from frozen in the air fryer?
It works, but the outside overcooks before the middle thaws. Defrost overnight in the fridge for the best result. From frozen, use 180 °C for 14–16 minutes and turn twice.
Should I cook rump steak with the fat on?
Yes, the fat cap adds flavour. Score it so it does not curl, and trim any thick, hard pieces after cooking.
Rate this recipe
No ratings yet. Be the first to rate this recipe.
