• 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

£18.00

In stock
  • Each steak weighs approximately 450g.

Select quantity

We currently have 39 remaining in stock.
  • Delivered fresh
  • Grass-fed
  • Native breed
  • Cook on the BBQ
  • Suitable for freezing

Product description

Rump Steak - Sharing Cut for Two
Cut from the prime rump by our expert butchers, this thick-cut steak is designed for two to share - perfect for a special occasion, an indulgent steak night at home, or a refined alternative to a traditional roast. Also available as 2 x 220g single steaks.

Swaledale beef is sourced from heritage breed cattle, slow-grown on independent farms and smallholdings across the Yorkshire Dales, where they graze freely on wild pasture, herbs, and grasses. This natural, regenerative approach results in grass-fed beef with a deep, umami-rich flavour and superb texture.

To further enhance its exceptional tenderness and succulence, our rump steak is dry-aged in our Himalayan salt chamber, concentrating its natural marbling and depth of flavour.

Swaledale Rump Steak is Always Fresh, Never Frozen® - butchered to order, vacuum-packed for peak freshness, and shipped in fully recyclable, insulated packaging to arrive in perfect condition.

Cooking & Serving Suggestions
Rump steak is best cooked to medium-rare or medium to preserve its tenderness and bold, beefy flavour. It’s a fantastic choice for:

  • Pan-searing in a cast-iron skillet for a crispy, caramelised crust.
  • Grilling over charcoal for a smoky, flame-kissed finish.
  • Reverse-searing for precision cooking and even doneness.

Inspiration from Chef George Ryle
"Try grilling or pan-frying the steak and serving it with a rustic salad of beef fat croutons, confit garlic, and frisée, dressed with a Dijon mustard vinaigrette for a punchy finish.

Or, if the season allows, grill thick asparagus spears, seasoning well with sea salt and a squeeze of lemon as they come off the heat. Then rest the steak with a generous helping of garlic and parsley butter, which will melt beautifully over the meat.

For something a little unexpected, try a potato and clam salad. Steam the clams open, pick them from their shells, and toss them with warm, peeled potatoes. Make a dressing by tempering shallots and garlic in olive oil, adding lemon juice and cabernet sauvignon vinegar. Finish with plenty of chopped fresh parsley for a dish that balances richness with bright acidity."

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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