Native Breed Beef – Rump Steaks

Description

Buy rump steak online and you’ll receive dry aged, North Yorkshire native breed rump that has been aged with Himalayan rock salt.

As the name implies, rump comes from the backside of the animal, an area which works hard. Rump steak has a little firmer bite than sirloin or fillet as the muscle does more work. This leads to more depth of flavour. Our rump steaks are aged  in our dry ageing room to intensify the flavour and a tenderise the meat.   So even though rump steak won’t be as tender as sirloin or fillet, it will reward you with a deep flavour. You can buy more of it for the price too.

Cooking

Get a cast iron frying pan to a very hot temperature. Depending on the thickness of the steak, cook for three minutes on each side then transfer to a baking tray and finish in a hot oven for 10–15 minutes. If you want to continue cooking in the pan, try 5 minutes for a steak that’s around 4-5 cm thick. Finishing in the oven tends to give a more tender result for rump steaks.

Resting is the final, crucial step for perfection. Give it ten minutes. Once the steak is rested, slice and serve with a drizzle of sauce.

Grid Iron Gourmet Tips

Use a pan that’s large enough to cook your steaks with space around them to prevent the temperature dropping and steaming the steaks.
The time the steaks take to cook will depend on the thickness. Turn the steaks over when you can see that more than half of the steak has cooked when looking from the side.

Picanha steak is a premium cut off the rump.