Pan-Seared Rump Steak & Garlic Green Beans
By Morrisons
Published on 30 March 2026
Try this Pan-Seared Rump Steak & Garlic Green Beans recipe that uses some of our newly Price Cut ingredients with 1000’s of freshly cut prices this spring. This easy steak dinner for two is a high-quality, bistro-style meal that relies on simple techniques to let the British beef shine. By using the same pan for both the steak and the beans, you capture all those delicious meat juices for the vegetables.Time and servings
17 minsTotal time
2Servings
5 minsPrep time
12 minsCooking time
Ingredients
- 2 Morrisons The Best Rump Steaks
- 200g green beans, trimmed
- 2 tbsp butter (or olive oil)
- 2 garlic cloves, crushed or sliced
- 1 tsp sea salt and cracked black pepper
- A squeeze of fresh lemon juice, optional
- Roast potatoes, optional to serve (try our airfryer roast potatoes recipe)
Method
Step 1
Remove the rump steaks from the fridge at least 20 minutes before cooking to bring them to room temperature, this ensures an even cook. Pat them dry with kitchen paper and season generously on both sides with salt and pepper.Step 2
Heat a heavy-based frying pan over high heat until smoking hot. Add 1 tbsp of butter or oil. Place the steaks in the pan. For Medium-Rare: Cook for 2-3 minutes per side. For Medium: Cook for 3-4 minutes per side. In the last minute of cooking, toss in half the garlic to aromatise the butter. Remove steaks from the pan and let them rest on a warm plate for at least 5 minutes.Step 3
While the meat rests, keep the pan on medium-high heat. Add the remaining butter and the green beans. Sauté them in the steak juices for 4-5 minutes until they are bright green and slightly blistered but still have a snap to them. Add the rest of the garlic for the final 30 seconds.Step 4
Slice the rump steak against the grain. Serve alongside the garlic green beans and pour any resting juices from the plate back over the meat. Finish the beans with a squeeze of lemon if you like a bit of zest.Step 5
Top tip: Rump is prized for its deep flavour but can be firmer than ribeye, and serves perfectly with our airfryer roast potatoes recipe. To keep it tender, always slice it against the grain (look for the direction the muscle fibres run and cut across them, not with them).