Rump Steaks
From £4.20 each
Tender and full of flavour
Rump steaks are tender cuts that tend to cook quickly due to their thin cut. Braise, grill, fondue or pan fry, or use in a casserole or pie filling for all the family!
Also commonly known as popeseye steak.
Key points to think about are seasoning, what pan to use and resting time.
Season the meat really well before cooking.
Use a heavy-based pan or griddle, preferably something cast iron which retains heat very well. Use a tiny splash of vegetable oil and get both pan and oil really hot before adding the meat. The oil should almost be at smoking point in order to get a delicious brown crust to contrast with the juicy pink interior.
This steak is cooked when brown on both sides.
- Rare: 1½ mins per side
- Medium rare: 2 mins per side
- Medium: About 2¼ mins per side
- Well-done steak: Cook for about 4-5 mins each side, depending on thickness.
Resting is the final, crucial step for perfection. Give it 5 minutes.
Once the steak is rested, serve.
Ensure the product is cooked thoroughly before serving. As all appliances may vary, these are guidelines only.
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