Lightly spiced and cooked in butter, this grilled cumin beef steak is mouthwateringly tasty. It will surprise you how such a simple recipe and mixture of ingredients can produce such a complex, umami-rich, and delicious meat. Retested March 2024 for improved flavor and photos.
Jump to: ℹ️ Recipe Overview | 🛒 Ingredients | 📷 How To Make | 🍠 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Red Meat Recipes | 🍽 More Beef Recipes
Red meat, especially grass-fed beef is one of the most nutrient-dense foods, and as a qualified nutrition coach, I include it in my diet on a regular basis, although not daily.
One of my favorite ways to cook steak lately is to season it with sea salt, pepper, and ground cumin, and then pan-fry it with a good dollop of butter.
Cooked butter gets that lovely nutty flavor, which, when combined with earthy cumin and the steak juices, creates something a little magical. Even if you’re not a fan of cumin, I highly recommend trying this combo. It’s not overpowering in flavor but adds a touch of something special.
I’ve cooked this recipe countless times with rump, sirloin, and even ribeye. It always works. This cumin beef steak recipe is for one average-sized steak, which can be a single serving or shared between two people with sides. If making more, use an appropriate-sized frying pan that allows you to fit multiple steaks without cramping them too much.
What You’ll Need
Here is what you’ll need for this cumin beef steak recipe. Find the full measurements in the recipe card below.
- Steak – you can use your favorite cut, but I recommend rump or sirloin. Grass-fed is best if you can afford it, it’s more nutritious as cows roamed the pastures and enjoyed a more natural, non-grain-based diet.
- Seasonings – ground cumin, you don’t need a lot here, plus ground black pepper and salt.
- Butter – salted butter is what I used, also made from milk from pasture-raised cows (there are quite a few brands available in the supermarket, and the packet will usually say if it’s grass-fed/pasture-raised cow’s butter).
- Optional add-ons: a squeeze of lemon for brightness, fresh parsley or coriander for a little color at the end.
How To Cook Cumin Butter Steak
You will find the full recipe card with ingredients and a nutritional breakdown below. Here are some step-by-step photos to guide you along.
- Step 1. Season the steak with cumin, salt, and pepper evenly on both sides and rub in with your fingers. Set aside.
- Step 2. Heat a tablespoon of olive oil and 1 teaspoon of butter in a grill pan over medium-high heat (8 on induction). Once hot, add the steak and top it with another teaspoon of butter on top.
- Step 3. Cook for 4 minutes on the first side, swirling the melted oil and butter in a pan halfway through. Then turn the steak over, the butter on top will melt under the meat. Cook for 3.5 minutes on the opposite side. As the steak is cooking, add another teaspoon of butter on top of the cooked side of the steak; it will melt over the meat and drip into the pan. This cooking time is for a medium level of doneness.
- Step 4. Once done, remove the steak onto a cutting board and rest for 2 minutes. Remove the pan from heat and use a spatula to stir and scrape all the yummy buttery juices from the bottom. Keep those!
- Step 5. Once rested, slice the steak or keep it whole and pour the cumin butter juices over the top. Garnish with parsley or green onions.
Serving Suggestions
Serve it with green veggies like my pan-fried garlic broccoli, mashed potatoes, or roast sweet potatoes, or whip up my Mexican fiesta salad for something colorful and fresh. Last time I made it, I had cumin butter steak in a low-carb meal with a side of garlic mushrooms and cauliflower (love this recipe from Delightfully Low-Carb). Sliced, this steak is great in tacos!
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Ingredients
For one steak
- 1-2 lbs rump steak or sirloin (200-250 grams)
- ½ teaspoon cumin powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- 1.5 tablespoons butter
Instructions
- Season the steak with cumin, salt and pepper evenly on both sides and rub in with your fingers. Set aside.
- Heat a tablespoon of olive oil and 1 teaspoon of butter in a grill pan over medium-high heat (8 on induction). Once hot, add the steak and top it with another teaspoon of butter on top.
- Cook for 4 minutes on the first side, swirling the melted oil and butter in a pan halfway through. Then turn the steak over, the butter on top will melt under the meat. Cook for 3.5 minutes on the opposite side. As the steak is cooking, add another teaspoon of butter on top of the cooked side of the steak; it will melt over the meat and drip into the pan. This cooking time is for a medium level of doneness.
- Once done, remove the steak onto a cutting board and rest for 2 minutes. This is important for a nice, juicy steak! Remove the pan from heat and use a spatula to stir and scrape all the yummy buttery juices from the bottom. Keep these.
- Once rested, slice the steak or keep it whole and pour the cumin butter juices over the top. Garnish with parsley or green onions.
Notes
- What cut works best? Rump and sirloin are great budget-friendly options. Ribeye works if you want more marbling.
- How do I know it’s cooked perfectly? Medium-rare: 130–135°F (54–57°C). Medium: 140–145°F (60–63°C). Always rest for 2–3 minutes before slicing.
- Can I use ghee instead of butter? Yes! Ghee adds nuttiness and handles high heat well. Olive oil also works, but you’ll miss that buttery richness.
- Is cumin too strong? Not at all. It’s subtle here—just enough to add warmth without overpowering.
Nutrition
Nothing better than steak! This was awesome and had great flavor with the cumin. Thank you for this awesome recipe!
We LOVED the flavor of this steak! And it was very easy to make, which I also loved. Great recipe, thank you!
This was absolutely delicious. I love the warming flavors of cumin, and bringing it to steak was absolutely delicious. Thanks for such a great recipe!
Using cumin on steak is new to me but I am excited to try this combination of flavors.
Oh yum! I especially love that photo with the butter in the center. This steak sounds so good, especially with the flavoring from the cumin.