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The B.M.W. Steak Dinner
Take your steak night to the next level with Anabel (@as.we.travel.and.eat) as she creates a flavour-packed combination of perfectly seared Casa Argentina rump steak, crispy Parmesan-crusted potato wedges, and sweet, blistered blueberries.
The rich, juicy beef pairs beautifully with the golden, crunchy potatoes, while the warm blueberries add an unexpected burst of sweetness that complements every bite. With a simple cooking method, a handy doneness guide, and expert tips, this recipe makes it easy to create an impressive, restaurant-quality meal at home.
METHOD
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Roast the Parmesan Wedges: Preheat your oven to 200°C (400°F). Toss the potato wedges in olive oil, garlic powder, smoked paprika, salt, and pepper. Arrange them in a single layer on a baking tray, coat generously with the grated parmesan cheese, and roast for 25-30 minutes until deeply golden and crispy.
- Prepare the Steaks: Bring your Casa Argentina rump steaks to room temperature 30 minutes before cooking. Pat them completely dry with paper towels and season generously with coarse sea salt and cracked black pepper on all sides.
- Sear the Steaks: Heat a heavy skillet or cast-iron pan over high heat until smoking. Add 1 tablespoon of olive oil, lay the seasoned steaks in, and sear for 2 to 3 minutes per side (for medium-rare). Look for a beautiful dark brown crust.
- Rest the Meat: Transfer the cooked steaks to a warm board and let them rest for 5 to 7 minutes to lock in the juices. Leave the pan on the heat.
- Blister the Blueberries: Toss the fresh blueberries straight into the hot pan with the remaining savory steak juices. Cook for 2 to 3 minutes over medium-high heat until they pick up the pan flavors, slightly soften, and begin to release their deep juices. Remove from heat.
VIDEO GUIDE
Head over to @as.we.travel.and.eat Instagram & Tiktok to watch her bring this recipe to life.
Doneness & Internal Temperature Guide
| Doneness | Internal Temp | Approx. Weight / Thickness | Notes |
|---|---|---|---|
| Rare | 48–50°C | 250–300g steak | Very soft, cool centre |
| Medium-Rare (recommended) | 52–54°C | 250–300g steak | Juicy, full beef flavour |
| Medium | 56–58°C | 250–300g steak | Slightly firmer, still tender |
| Medium-Well | 60–63°C | 250–300g steak | Less pink, firmer texture |
| Well Done | 65°C+ | 250–300g steak | Fully cooked; may lose tenderness |
Tips:
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Always slice against the grain to break fibres.
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Resting is crucial to retain juices.
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Adjust times slightly for thicker or thinner steaks.