Rumsteak, one of the most prized cuts of beef in French cuisine, is known for its lean, tender texture and rich, beefy flavor. This steak, typically taken from the rump or hindquarters of the cow, is a staple in French bistros and steakhouses, where it is often served with a classic sauce, fries, or seasonal vegetables.
Unlike fattier cuts like entrecôte (ribeye) or côte de bœuf (bone-in rib steak), rumsteak is leaner yet remains flavorful when cooked properly. Whether grilled, pan-seared, or roasted, it delivers a satisfying steak experience with a perfect balance of tenderness and beefy intensity.
In this guide, we will explore:
Contents
✔ What is rumsteak, and where does it come from?
✔ How rumsteak compares to other steak cuts.
✔ Popular French dishes featuring rumsteak.
✔ How to cook rumsteak perfectly (recipe & techniques).
✔ Best sauces, sides, and wine pairings for rumsteak.
1️⃣ What is Rumsteak & Where Does It Come From?
📍 The Cut & Its Characteristics
✔ Rumsteak comes from the rump (hindquarters) of the cow, near the sirloin and round cuts.
✔ It is lean, moderately tender, and has a strong beefy flavor.
✔ In France, rumsteak is a premium cut, often cooked quickly over high heat to retain its tenderness.
📌 Other Names for Rumsteak:
- Rump steak (English-speaking countries)
- Rumpsteak (Germany, Austria)
- Bistecca di manzo (Italy)
📌 Fun Fact: While rump steak is sometimes considered a tougher cut in Anglo-Saxon butchery, in French cooking, it is a high-quality steak, often used in gourmet preparations.
2️⃣ Rumsteak vs. Other French Steak Cuts
| Steak Cut | Location on the Cow | Texture & Flavor | Best Cooking Method |
|---|---|---|---|
| Rumsteak | Rump (hindquarter) | Lean, beefy | Grilled, pan-seared |
| Entrecôte | Rib section | Juicy, marbled | Grilled, pan-seared |
| Filet (Tenderloin) | Loin | Very tender, mild | Pan-seared, roasted |
| Côte de Bœuf | Rib (bone-in) | Rich, fatty | Grilled, roasted |
| Bavette | Flank | Chewy, flavorful | Marinated, quick-seared |
📌 Verdict: If you love a lean yet flavorful steak, rumsteak is an excellent choice, especially for high-heat cooking methods.
3️⃣ Popular French Dishes Featuring Rumsteak
🥩 1. Rumsteak Frites (Rump Steak with Fries)
✔ A classic French bistro dish, featuring grilled rumsteak served with crispy golden French fries.
✔ Often paired with Béarnaise sauce or peppercorn sauce.
📌 Best For: A simple yet hearty, flavorful steak meal.
🔥 2. Rumsteak au Poivre (Peppercorn Steak)
✔ Rumsteak coated in crushed black peppercorns, pan-seared, and finished with a rich, creamy Cognac sauce.
✔ The peppery crust enhances the natural beefiness of the steak.
📌 Best For: Those who love a spicy, creamy steak dish.
🍷 3. Rumsteak Bordelaise (Red Wine Sauce Steak)
✔ Rumsteak is seared and served with a Bordelaise sauce, made with red wine, shallots, and beef stock.
✔ A refined, deeply flavorful dish often enjoyed in fine dining restaurants.
📌 Best For: Wine lovers who enjoy a rich, elegant steak dish.
🥗 4. Salade de Rumsteak (Warm Steak Salad)
✔ Sliced rare rumsteak served over mixed greens, drizzled with Dijon vinaigrette.
✔ Topped with toasted walnuts, blue cheese, or poached eggs.
📌 Best For: A lighter, yet satisfying steak meal.
4️⃣ How to Cook Rumsteak Perfectly – Step-by-Step Recipe
🛒 Ingredients (Serves 2)
✔ 2 rumsteak cuts (about 200g each, 1-inch thick)
✔ 1 tbsp olive oil
✔ 1 tbsp butter
✔ Salt & freshly ground black pepper
✔ 1 clove garlic (crushed, optional)
✔ 1 sprig fresh thyme (optional)
🔪 Step-by-Step Cooking Instructions
1. Bring the Steak to Room Temperature
✔ Take the rumsteak out of the fridge 30 minutes before cooking.
✔ Pat dry with a paper towel for better searing.
📌 Why? A room-temperature steak cooks more evenly.
2. Season the Steak
✔ Rub with olive oil, salt, and black pepper (or crushed peppercorns for Rumsteak au Poivre).
📌 **No need to add too many spices—French cooking lets the natural beef flavor shine.
3. Sear the Steak in a Hot Pan
✔ Heat a cast-iron pan or heavy skillet over high heat.
✔ Add 1 tbsp oil and sear the steak for 2-3 minutes per side.
✔ Add butter, garlic, and thyme, and baste the steak for extra flavor.
📌 For a Perfect Doneness:
- Rare: 2 minutes per side (50°C / 122°F)
- Medium-Rare: 3 minutes per side (55°C / 131°F)
- Medium: 4 minutes per side (60°C / 140°F)
4. Rest the Steak Before Slicing
✔ Remove from heat and let rest for 5 minutes.
✔ This allows the juices to redistribute for a juicier steak.
5. Serve with Sauce & Sides
✔ Pair with Béarnaise sauce, peppercorn sauce, or a red wine reduction.
✔ Serve with French fries, roasted potatoes, or a fresh salad.
5️⃣ Best Wine Pairings for Rumsteak 🍷
Rumsteak’s lean, beefy texture pairs beautifully with medium to full-bodied red wines:
✔ Bordeaux (Cabernet Sauvignon-Merlot blend) – Perfect for Rumsteak Bordelaise.
✔ Côtes du Rhône (Grenache-Syrah blend) – Enhances the peppery notes of Rumsteak au Poivre.
✔ Malbec (Argentina) – A bold, fruity red that complements grilled rumsteak.
📌 Pro Tip: Avoid light-bodied wines (like Pinot Noir) which may be overpowered by the steak’s flavor.
Conclusion: A French Steakhouse Favorite
Rumsteak is a staple of French cuisine, known for its lean tenderness, deep flavor, and versatility. Whether served DEPOBOS simply with fries, coated in peppercorn sauce, or paired with a fine Bordeaux, this classic cut remains a favorite in bistros, fine dining, and home kitchens.
💬 Have you tried Rumsteak? What’s your favorite way to enjoy it? Share your thoughts below! 🥩🍷✨
