Rump Steak Grass Fed

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 criteria are not met.

• Cut from traditional breed beef
• Cattle reared slowly on pasture, in a gentle low stress environment
• Butchered well and dry aged on the bone for a minimum 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 trump 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's 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