Grilled Rump Steak

Take the meat out of the fridge an hour before cooking to bring it to room temperature. Lightly salt the meat and drizzle with oil.

Heat the grill to 200-300 °C.

Place the meat on a sufficiently heated grill and let it grill. Once it's seared on one side, the meat will release from the grill on its own. Do not move it before then. Flip the meat and grill it on the other side. For a medium-rare steak, the internal temperature of the meat should be around 55 °C. At a grill temperature of 230 °C, the internal temperature of the meat reached 55 °C in approximately 12 minutes.