Description

Description
Dry aged in our salt fridge for a minimum of 4 weeks, this 24oz sharing rump steak is perfect for two to enjoy together. With the classic flavour of rump and a generous size, it’s designed for a true steakhouse-style meal at home.

For single portions, see our other Salt Aged Rump Steaks

Cooking Guide

• Remove from the fridge 30–40 minutes before cooking.

• Season well with salt and pepper.

• Heat a heavy griddle or pan until very hot.

• Cook for:

  • Rare: 4–5 minutes each side (45–47°C)

  • Medium Rare: 5–6 minutes each side (50–52°C)

  • Medium: 6–7 minutes each side (55–57°C)

• Rest for at least 10 minutes before carving to share.

Recipe Idea: Chimichurri Sauce

Ingredients

• 1 bunch flat-leaf parsley

• 4 garlic cloves

• 2 tbsp fresh oregano (or 1 TSP dried)

• 1 red chilli (or ½ TSP chilli flakes)

• 100ml olive oil

• 2 tbsp red wine vinegar

• Salt & black pepper

Method

1. Finely chop parsley, oregano, garlic and chilli.

2. Mix with olive oil and vinegar.

3. Season to taste and rest for 10 minutes before serving.

4. Spoon over carved steak.

Side Recipe: Shoestring Fries

Ingredients

• 3–4 large potatoes, peeled

• Oil for frying

• Sea salt

Method

1. Use a julienne peeler or mandolin to cut potatoes into thin matchsticks.

2. Rinse in cold water, then pat dry thoroughly.

3. Heat oil to 180°C. Fry in small batches for 3–4 minutes until golden and crisp.

4. Drain on kitchen paper, season with sea salt, and serve immediately.

Serving Suggestion
Carve the rump into thick slices, drizzle with chimichurri, and pile onto a board with shoestring fries for a sharing feast.