Beef Rump Steak

One of the classic steaks, our grass-fed, native breed Beef Rump steaks have a deep, natural flavour. Freshly prepared from heritage breed cattle left to mature and fatten naturally, our Rump steaks are dry-aged on the bone in our Himalayan salt chamber for >28 days.

The ageing process allows the natural enzymes to tenderise the muscle whilst the moisture loss concentrates the intensity of the flavour; the result is a deeply-savoury steak worthy of any table.

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.

1. Take Rump steaks out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
2. Oil* the steaks and season generously with coarse sea salt and cracked black pepper
3. Heat a non-stick pan or cast iron skillet until smoking hot
4. Add the Rump steaks to the dry pan resisting the urge to move them and turn after 90 seconds - a rich golden crust should then have formed 
5. Once other side has cooked for 90 seconds, reduce heat slightly, turn every 30 seconds or so, repeat for a total cooking time approx. 4-6 minutes for a medium-rare steak
6. Remove from pan and rest for 6 minutes

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