January often brings a flurry of diet plans, detoxes and complicated promises that rarely survive past the second week. The Grid Iron approach is different. It’s about eating well, supporting strength, feeling full, and building habits that make sense in a real working life — rooted in honest Yorkshire meat and simple, nourishing ingredients.
Reverse-searing is one of the best ways to cook rump steak: gentle heat first to keep it tender, followed by a quick, hot finish for a proper crust. Rump has real character without being overly rich, and paired with a fresh herb dressing it becomes a balanced, satisfying plate that works just as well midweek as it does at the weekend.
