Grass Fed Rump Steak
A thick slice of rump steak grilled, sliced and shared is a thing of beauty.
Portion: 250g standard adult size.
Provenance: North Yorkshire.
WINE
Fancy some wine to go with your steak? We’ve put together a lovely selection, including a rather nice Malbec – click here to check it out now.
BARBECUE
Looking for more meat to put on your grill? Click here to see our new BBQ range.
RECIPE IDEAS
Ever fancied making your own Peppercorn Sauce? Click here to find out how, and trust us, it’s so much better than a packet version.
COOKING INSTRUCTIONS
Firstly, we recommend taking your steak out of the fridge half an hour before cooking to allow it to settle to room temperature – this allows the meat to cook more evenly. Add oil to pan and allow it to heat up on high heat. Once your oil is sizzling place your steak into your hot frying pan and cook until desired
Rare – 2-3 minutes per side | Medium – 3-4 minutes per side | Well Done – 5-6 minutes per side
