Grass Fed Beef Rump Pavé Steak
A renowned steak known for its depth of flavour. Read more
Why we love this
We carefully seem out each individual rump muscle and prepare our rump steaks without any additional external fat, which often gets left on the side of a plate. With plenty of internal marbling, the rich fat melts away once cooked, resulting in a satisfying 'beefy' steak that can hold its own with a rich sauce.
Hung on the bone for four weeks to intensify the flavour and texture, our Grass Fed Beef Rump Steak makes an exquisite treat.
Each steak weighs approximately 200g
100% Grass Fed Beef
Defrost the steaks by placing them into a bowl of cool water (still in their packaging). They should thaw in less than 10 minutes. Once thawed, remove the steaks from their packaging and dry them all over using a kitchen towel. Season well with good quality pure Sea Salt.
Take a cast iron pan and heat it until it is very hot. Without adding any oil, place the steak in the centre of the pan. Cook on one side for three minutes.
Turn over and cook on the other side for six minutes, until the juices start to appear.
Turn over and cook on the other side for two minutes.
Turn over and cook for a further two minutes.
Cook for a total of 13 minutes.
Rest uncovered for 10 minutes before serving.
Rump Steak with Roasted Summer Roots
A classic steak cut with a deep, rich flavour that perfectly holds its own alongside these roasted roots. Early spuds and young roots will cook quickly and can even be cooked outside on the BBQ if that is how you plan to cook your steak.
Pure Sea Salt 1x
The purest salt we have found and gives the most amazing depth of flavour to our meat.£4.95
Two Fields Olive Oil 1x
Made using a small scale, regenerative approach, in harmony with nature.£15.50
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