Description

Description
Dry aged in our salt fridge for a minimum of 4 weeks, our rump steaks are a traditional favourite. With a firmer texture than sirloin or rib-eye, rump is full of flavour and great value — a versatile cut that’s equally at home on the grill, griddle or pan.

Available in 7oz, 8oz, 10oz and 12oz sizes.

For something more generous, see our 24oz Sharing Rump Steak

Cooking Guide

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

• Season well with salt and pepper.

• Heat a heavy frying pan or griddle until very hot.

• Cook for:

  • Rare: 2–3 minutes each side (45–47°C)

  • Medium Rare: 3–4 minutes each side (50–52°C)

  • Medium: 4–5 minutes each side (55–57°C)

• Rest for at least 5 minutes before serving.

Recipe Idea: Fresh 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 in a bowl with olive oil and vinegar.

3. Season with salt and pepper, adjusting vinegar to taste.

4. Rest for 10 minutes before serving to allow flavours to develop.

Spoon generously over grilled rump steak for a bright, tangy finish.