• 2 Brito’s rump steaks
  • 2 tablespoons olive oil
  • St Louis steak and chop
  • 40g cubed butter
  • 1 teaspoon Brito’s crushed garlic


  1. Remove the steaks from the fridge 1 hour before cooking. Preheat the oven to 200°C
  2. Place a large frying pan on high heat. Prep the steak by drizzling both sides with olive oil and steak & chop seasoning. Then use your fingers to rub the oil and salt into the meat.
  3. Once the pan is hot, place the steaks in, they should sizzle immediately. Leave to cook on the first side for 3-4 minutes.
  4. Turn the steak over and add the butter and crushed garlic. Cook on the second side for 2-3 minutes (rare – medium) and baste with butter and garlic. (Adjust the cooking time to your preference)
  5. Once cooked, transfer to a chopping board and cover with foil. Allow to rest for 5 minutes. Reserve any excess butter in the pan for drizzling later.
  6. Once rested, slice the steak, drizzle with butter and and serve with chips or a salad.