• Rump Steak – Sharing Cut for Two
  • Rump Steak – Sharing Cut for Two
  • Rump Steak – Sharing Cut for Two
  • Rump Steak – Sharing Cut for Two

Rump Steak – Sharing Cut for Two 450g

Offer £15.30 Save £2.70 Regular price Was £18.00

Offer
  • Each steak weighs approx. 450g

Select quantity

We currently have 9 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Grass-fed
  • Native breed
  • Cook on the BBQ

Product description

Cut from the rump by our team of expert butchers, this steak is perfect for two to share. All Swaledale beef is heritage breed, raised on independent farms and smallholdings across the beautiful Yorkshire Dales. Slow-grown and free to roam the lush hills and valleys, these cattle develop a rich, dense, umami flavour that’s hard to match.

This superior taste is further enhanced by dry-aging in our Himalayan salt chamber. Swaledale Rump Steak is Always Fresh, Never Frozen® - butchered to order, vacuum-packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

Inspiration by Chef George Ryle
"Try grilling or pan frying the steaks and serving with a rustic salad of beef fat croutons, confit garlic, and frisée, dressed with a vinaigrette bouncing with the heat of Dijon mustard.

Or, if the season suits, grill some thick asparagus spears, season them well with salt and a little lemon juice when they come off the grill. Then rest the steak with a generous helping of garlic and parsley butter, which should slowly melt in the residual heat of the steak.

For something a little unusual, try a potato and clam salad. The clams are steamed open and then picked out of their shells. Make a dressing by tempering shallots and garlic in olive oil, a little lemon juice and some cabernet sauvignon vinegar. Boil the potatoes and then peel the skin off and toss through the dressing and the clams when still warm. Lots of chopped fresh parsley to finish."

Ingredients

Grass-fed, heritage breed beef slow grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for >28 days.

Cooking advice

  1. Take the rump steak out of the fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Oil* the steak and season generously with coarse sea salt and cracked black pepper
  3. Heat a cast iron skillet until smoking hot
  4. Place the steak in the pan and allow to cook on this side for 2-minutes, moving it around the pan as you go
  5. Flip the steak and repeat on the other side for 2-minutes
  6. Add a large knob of butter to the pan then turn the heat down and as the butter begins to foam and turn brown, use a spoon to baste the rump
  7. Keep flipping the steak, every 30-seconds or so; baste after every flip and continue cooking like this for 3-4 minutes for a medium-rare steak
  8. Transfer steak onto a plate
  9. Pour all the hot butter from the pan over the steak
  10. Leave to rest somewhere warm for at least 10-minutes

*Select an oil with a high smoking point and neutral flavour

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