Product Description
When it comes to steak, those who value flavour above all else tend to choose rump. As the name suggests, it’s a cut that comes from the backside of a cow, an area which works hard. So even though rump steak won’t be quite as tender as sirloin, it will more than make up for it with a deep, mineral savouriness.
Note: 4kg serves approximately 16 portions.
Ingredients
1 Irish Angusrump steak
vegetable oil, or groundnut oil
flaky sea salt
black pepper
1
Remove the steaks from the fridge and allow them to come to room temperature at least an hour before you begin
2
Preheat the oven to 180°C/gas mark 4
3
Place a heavy-based frying pan or griddle pan over a high heat and add a splash of vegetable or groundnut oil. Pat the steak dry with a paper towel and sprinkle both sides generously with flaky sea salt
4
When the pan is very hot, with the oil almost at smoking point, add the steak and cook for 3 minutes on each side
5
If there is a thick layer of fat on the outside, hold the steak with tongs, fat-side down, so it can brown for a minute or so
6
Transfer the steak to a roasting tin and put it into the oven for 10–15 minutes
7
Remove the steak from the oven, season with pepper and rest on a warm plate, covered loosely with foil, for a further 10 minutes
8
Slice and serve with your choice of accompaniments
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