Rump Steak Grass Fed
£14.00
Heritage breed ~ Dry aged ~ Grass fed
A fantastic steak, on of my favourites, Great for sharing.
However, rump steak can be a little unforgiving, if the following criteriea are not met.
1 Cut from traditional breed beef.
2 Cattle reared slowly on pasture, in a gentle low stress enviroment.
3 Butchered well and dry aged on the bone for a minmum of 4-5 weeks.
Luckily, we meet all these criteria, with our beef, in fact with all the livestock we offer.
I often suggest to my customers in the shop to have one big steak, cook whole then serve sliced thinly across the grain to share. The feedback has been positive....Give it a try
To cook a big steak
1 Take your Rump steak out of fridge, allow it to reach room temperature, make sure the cut is nice and dry.
2 Drizzle a little oil, (I use ‘Hill Farm rapeseed oil’ it has a light flavour and doesn’t mind getting too hot) over the steak, season with some crunchy sea salt and a little cracked black pepper, I sometimes rub a peeled garlic clove over as well.
3 Heat a griddle pan, without any oil in it. Get the pan relatively hot but not smoking.
4 Using some tongs add the steak to the pan standing on the fat, let the fat cook for a good 5-8 minutes, make sure the fat is nice and crispy.
5 Turn up the heat, and when it is smoking hot, lay down your steak, sear it and then reduce heat a little. Try not to move them too much, 5-6 minutes each side should do it. This will vary, depending on the size of your steak.
6 The important bit, rest your steaks, I use a wooden board, some greaseproof paper and a tea towel over that.
Approx 250-300g per person, as a guide
