Beef Rump steak

Beef Rump steak

£7.50 – £12.00

Grass-fed beef rump steak is a lean cut known for its rich flavor and tenderness. It is typically best cooked to medium-rare for optimal taste and texture.

Cooking Time:

  • For medium-rare: Grill or pan-sear for about 4-5 minutes per side over medium-high heat (internal temperature of 55-60°C).

Portion Size:

  • Recommended portion per person: Approximately 150-200 grams.
SKU: N/A Categories:,

Description

Ingredients:

  • Rump steak (approximately 250-300 grams per serving)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • Olive oil or butter (about 15 grams for cooking)
  • Optional: garlic, herbs (such as rosemary or thyme), and lemon juice for added flavor

Instructions:

  1. Preparation:
    • Bring to Room Temperature: Remove the rump steak from the refrigerator and let it sit at room temperature for about 30-60 minutes before cooking. This helps the meat cook evenly.
    • Seasoning: Generously season both sides of the steak with salt and freshly ground black pepper. You can also rub a small amount of olive oil on the surface.
  2. Preheating the Pan:
    • Heat a heavy skillet or frying pan (preferably cast iron) over medium-high heat (about 200-220°C) for several minutes until it’s hot. You can sprinkle a few drops of water on the surface; if they sizzle and evaporate immediately, the pan is ready.
  3. Cooking the Steak:
    • Oil or Butter: Add about 15 grams of olive oil or butter to the pan. If you’re using butter, let it melt and foam for a few seconds.
    • Searing: Place the rump steak in the hot pan. For a medium-rare steak (about 55-60°C), sear for 3-4 minutes on one side without moving it, allowing a crust to form.
    • Flipping: Flip the steak and cook for an additional 3-4 minutes on the other side. Use a meat thermometer to check the internal temperature; remove the steak from the heat at about 55-60°C for medium-rare (add 2-3 minutes if you prefer medium, which is about 65-70°C).
  4. Resting:
    • Transfer the steak to a plate and cover it loosely with aluminum foil. Let it rest for 5-10 minutes. This helps the juices redistribute throughout the meat, keeping it tender and flavorful.
  5. Serving:
    • Once rested, slice the steak against the grain for the best texture. You can serve it with a squeeze of lemon juice, garlic, or fresh herbs if desired.

Tips:

  • Doneness: Use a meat thermometer for accurate results. Below are some temperatures for different levels of doneness:
    • Rare: 50-52°C
    • Medium Rare: 55-60°C
    • Medium: 65-70°C
    • Medium Well: 70-75°C
    • Well Done: 75°C and above
  • Pairing: Consider serving the rump steak with sides like roasted vegetables, mashed potatoes, or a fresh salad.