ALL YOU NEED TO KNOW ABOUT PRENDERGAST BUTCHERS – RUMP
- 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.
- Because of it’s particularly strong taste profile, rump steak lends itself nicely with milder flavoured sides or sauces.
- At Prendergast Butchers all our steaks including the Rump are matured for 31 days which is classed as a perfectly-aged piece of meat.
- You should cook it medium or medium-rare rather than full-on rare which, can cause the meat to be a little chewy.
- There are numerous ways to cook the perfect Rump Steak such as frying, grilling, BBQing, boiling or slow cooking. However if frying your Rump Steak it is advised that you use a heavy-based pan or griddle, preferably something cast iron which retains heat really well.
We always choose to fry our rump steak…
Remove the steaks from the fridge and allow them to come to room temperature at least an hour before you begin cooking them.
Take whatever pan or griddle you have available and place it over a blistering high heat and add 2 tablespoons of vegetable oil
Preheat the oven to 180°C/gas mark 4
Pat the steak dry with a paper towel and sprinkle both sides generously with flaky sea salt
When the pan is very hot, with the oil almost at smoking point, add the steak and cook for 3 minutes on each side
Transfer the steak to a roasting tin and put it into the oven for 10–15 minutes
Remove the steak from the oven, season with pepper and rest on a warm plate, covered loosely with foil, for a further 10 minutes
Best Served With
At Prendergast Butchers, we say, you can’t beat a full flavoured rump steak with thick cut homemade chips and a peppercorn sauce.