Recreate a steakhouse classic at home in just 15 minutes! This recipe for sage butter beef rump served with slap chips and garlic sage aioli is easy, indulgent, and packed with flavor.
There’s something special about a good steakhouse meal—succulent beef, crispy chips/fries, and a creamy dip to tie it all together. But you don’t need to go out to enjoy it. With this simple yet indulgent recipe, you can make restaurant-quality steak right in your kitchen in just 15 minutes.
Whether you’re a seasoned cook or just starting, this Slap Chips with Sage Butter Beef Rump and Garlic Sage Aioli recipe is perfect for weeknight dinners or even a special weekend treat. Featuring juicy beef steaks cooked in a rich sage butter, crispy slap chips, and a tangy garlic sage aioli, this dish is a guaranteed crowd-pleaser.
Why You Will Love This Recipe for a Steakhouse Classic
1. Quick and Easy: This meal comes together in just 15 minutes, making it perfect for busy weeknights.
2. Rich in Flavour: The sage butter infuses the beef with an earthy, aromatic flavor, while the garlic sage aioli adds a creamy, tangy finish.
3. Perfect for Any Occasion: Whether you’re treating yourself or cooking for loved ones, this recipe feels special without being complicated.
4. Steakhouse Experience at Home: Save money and enjoy a premium-quality meal without leaving your house.
Ingredients for Slap Chips and Sage Butter Beef Rump
Here’s what you’ll need for this quick and delicious steakhouse meal:
For the Slap Chips:
• McCain Slap Chips (or homemade fries)
For the Sage Butter Beef Rump:
• 4 beef rump steaks (200-250 grams each)
• Salt
• Crushed black pepper
• 3 cloves garlic, roughly crushed
• Handful of fresh sage leaves
• 4 tablespoons butter
For the Garlic Sage Aioli:
• 1 cup mayonnaise
• 1 clove garlic, crushed
• ½ teaspoon dried sage
• 1 tablespoon Worcestershire sauce
• Crushed black pepper to taste
Step-by-Step Instructions
1. Cook the Slap Chips
• Prepare your McCain Slap Chips according to the package instructions.
• For homemade slap chips, peel and cut potatoes into thick strips, soak in cold water, and fry twice for the perfect crispy finish.
2. Sear the Sage Butter Beef Rump
• Pat the beef steaks dry with paper towels to help them sear better. Generously season both sides with salt and crushed black pepper.
• Heat a skillet over high heat until it’s smoking hot. Add butter, crushed garlic, and fresh sage leaves. Swirl the skillet to let the butter absorb the flavors.
• Place the steaks in the skillet and sear for about 3 minutes on each side, spooning the melted sage butter over the steaks as they cook.
• Once done, remove the steaks from the pan and allow them to rest for 5 minutes to keep them juicy.
3. Make the Garlic Sage Aioli
• In a small bowl, combine mayonnaise, crushed garlic, dried sage, Worcestershire sauce, and a pinch of crushed black pepper. Mix until smooth.
4. Assemble and Serve
• Plate the slap chips alongside the rested beef rump steaks. Add a dollop of garlic sage aioli on the side for dipping.
• Optional: Drizzle any remaining sage butter from the skillet over the steaks for extra flavor
Pro Tips for the Perfect Steakhouse Classic Experience
• Choosing the Right Steak: Beef rump is flavorful and affordable, but you can also use sirloin or ribeye for this recipe.
• Searing Tips: For the best crust, make sure your skillet is hot before adding the steaks. Don’t overcrowd the pan, or the steaks will steam instead of searing.
• Customizing Aioli: Add a squeeze of fresh lemon juice to the aioli for a tangy kick.
• Serving Suggestions: Pair this dish with a fresh salad, roasted veggies, or a glass of bold red wine like Cabernet Sauvignon or Shiraz.
What Are Slap Chips?
For those unfamiliar, slap chips are a South African favorite. They’re thick-cut potato fries with a soft interior and a lightly crispy exterior, often seasoned with vinegar and salt. Their name comes from their slightly “slapped” texture compared to crunchy French fries.
FAQs About This Recipe
Q: Can I use frozen fries instead of slap chips?
A: Absolutely! Frozen fries like McCain Slap Chips are a convenient option that saves time.
Q: What’s the best way to cook beef rump?
A: Sear the steak in a hot skillet with butter and seasonings for a golden crust and juicy interior. Rest the steak after cooking to preserve its juices.
Q: Can I make the aioli ahead of time?
A: Yes, the aioli can be made a day in advance and stored in an airtight container in the fridge.
Why you Should Try This Recipe
This recipe isn’t just a meal; it’s an experience. From the aroma of sage butter sizzling in the skillet to the satisfying crunch of slap chips, it’s a feast for the senses. Whether you’re cooking for a weeknight dinner or impressing guests, this dish is sure to be a hit.
So, grab your skillet and get cooking—you deserve a steakhouse-worthy meal at home.
Happy Cooking.
Pin this recipe to your Pinterest board, or share it with friends and family. Let me know in the comments how yours turned out!
You might also want to check out the recipes below.
Peruvian Lomo Saltado, click to go to the recipe or my Lamb Chops in Garlic Butter Sauce.
The Best Steakhouse Classic – Beef Rump Recipe with Sage Butter
Recreate this classic at home. Delicious, succulent beef rumps, with slap chips and garlic aioli.
Ingredients
Instructions
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Heat a skillet over high heat until smoking hot
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Pat dry beef rumps and sprinkle generously with salt and cracked black pepper
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Add the butter, garlic and sage to the pan and swirl the pan and then place the rump steaks into the skillet
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Sear the steaks for about 3 minutes per side, drizzling the butter over the steaks while cooking.
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Remove the rumps and allow to rest
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While the rumps are resting, get ready to make the aioli
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Combine all the ingredients for the aioli and mix well and place in a bowl
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Plate up your delicious rumps with the McCain Slap Chips and the garlic sage aioli on the side.
The flavours all work so well together, the steak was scrumptious!!
Just what we love to hear! Thanks for trying the recipe.
Thank you Pri for this recipe- tried it last night and it is delicious. The tips are also so helpful
Thank you Shaunagh, lovely to hear.
Better than restaurant quality!
Thank you Sophie, you are too kind.