Yummy! I seasoned as I cooked more than the recipe calls for, tasting and adding salt and pepper as needed. If I hadn't, it would have been a bit bland. I also substituted the scotch steak for sirloin (so still a good, expensive cut of meat, but less pricey than a boneless ribeye). I imagine you could get away with a quality rump steak depending on how you cook it (my plan for next time!). It was delicious and my husband was a big fan! This is probably going in our weeknight rotation.
