Rump (Steak)

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.

Cooking Instructions:

• Season the meat really well before cooking, but only with salt as pepper or it will burn in the pan.
• Use a heavy-based pan or griddle, preferably something cast iron which retains heat very well. Use a tiny splash of vegetable or groundnut oil and get both pan and oil really hot before adding the meat. The oil should almost be at smoking point in order to get a delicious brown crust to contrast with the juicy pink interior.
• Cook for three minutes on each side then transfer to a baking tray and finish in a hot oven for 10–15 minutes. Of course you can finish cooking your rump steak in the pan – give a 5cm piece of meat five minutes on each side for medium rare – but you’ll get a more even and tender result by using the oven.