Rump Steak

For a classic steak cut you can’t go wrong with Rump Steak. A Firmer cut of steak that is bursting with flavour.  Our aged rump steak is delicious and a classic choice for anyone new to the steak world and not sure where to start.  A great choice for frying and anyone who likes a chewier steak. 

Cooking your rump steaks to perfection

1. Remove the steaks from the fridge 30 mins to 1 hour before cooking them. Pat them dry and season with salt and pepper.
2. Heat a heavy-based frying pan over a very high heat. Drizzle in the oil, then add the butter, garlic (optional) and steaks, adding in some thyme or rosemary (optional) herbs around them.
3. Turn the steaks every 30 secs to 1 min with tongs to develop a deep brown crust. As an approximate guide, each steak will take 3 mins to cook for rare, 4-5 mins for medium and 7-8 mins for well done. If your steak has a layer of fat running down the side, hold the steak on its side with the tongs and push the fat into the pan for 2 mins or until golden brown in colour.
4. Transfer the steak to a plate. Cover in foil to seal in the juices and leave to rest for 5 minutes before serving.