This week’s steak special!
1kg of our aged rump steaks just £9.75.
Cooking your rump steaks to perfection
- Remove the steaks from the fridge 30 mins to 1 hour before cooking them. Pat them dry and season with salt and pepper.
- Heat a heavy-based frying pan over a very high heat. Drizzle in the oil, then add the butter, garlic (optional) and steaks, adding in some thyme or rosemary (optional) herbs around them.
- Turn the steaks every 30 secs to 1 min with tongs to develop a deep brown crust. As an approximate guide, each steak will take 3 mins to cook for rare, 4-5 mins for medium and 7-8 mins for well done. If your steak has a layer of fat running down the side, hold the steak on its side with the tongs and push the fat into the pan for 2 mins or until golden brown in colour.
- Transfer the steak to a plate. Cover in foil to seal in the juices and leave to rest for 5 minutes before serving.
Average serving size 240-280 grams giving you 4-5 portions