21 day aged. A cut from the rear quarter, an area which works hard. Not as tender as sirloin but with a deep, mineral savouriness.
2 x 350g Rump steak for 2 adults
Pre heat a griddle pan over a very high heat until searing hot. Rub the steaks all over with the rapeseed oil, and brush the griddle pan with a little of the rapeseed oil too. Add the steaks to the pan and fry for 2 minutes, without moving them. Give the steaks a quarter-turn and fry for another 1 minute. Season the uncooked side with salt and freshly ground black pepper. Turn the steaks over and fry for 1–2 minutes on the other side (for medium), or longer until cooked to your liking. Transfer the steaks to a warmed plate and set aside to rest for 5 minutes.
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