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Wagyu Rump Steak in Curry Marinade + Mash Potato (Video) - Craig Cook The Natural Butcher

Wagyu Rump Steak in Curry Marinade + Mash Potato



  • Potatoes 1kg
  • Fresh cream ¼ cup
  • Butter 1/3 cup
  • Salt to taste


  1. Peel the potatoes and dice evenly.
  2. Place into a pan of cold water and bring to boil.
  3. Once the potatoes are soft enough (if you put them through a fork and they fall off the fork) remove from the heat.
  4. Using a potato masher or sieve, mash the potato and add the rest of the ingredients.
  5. Test for taste and texture.



    • 4 cloves of garlic crushed
    • 2 tbsp curry powder
    • 2 tsp paprika powder
    • 2 – 2 ½ tsp salt
    • Fresh cracked pepper to taste
    • 1 tsp ground cumin
    • 3 tsp freshly squeezed lemon juice
    • 3 tsp teriyaki sauce
    • 3 tbsp oil (of your choice)

    Cooking Instruction

    1. Blend all the ingredients in a bowl. Use a handheld stick blender. Coat over the meat.
    2. Bring the meat to room temperature before cooking. 
    3. Use a non stick fry pan to place on a high heat on the stove
    4. Add vegetable, canola or Cobram extra version olive oil (this has a high smoke point) – enough to coat the base of the pan.
    5. You will know that the oil is hot when you see ripples in it.
    6. Gently place the steaks into the pan (away from you).
    7. Cook the first side to a nice brown golden colour.
    8. Turn over to do the same.
    9. Once the second side is also a nice brown golden colour, turn down the heat.
    10. Using a digital thermometer monitor the heat rising in the meat by probing in different parts of the meat. Once the meat has reached 55 – 65 degrees C remove from the heat.(This is med – rare. )
    11. Rest the meat for about 5 minutes and serve with the mash potato (heat the potato in the microwave).
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