Wagyu Rump Steaks 2 (8oz/10oz/12oz)

Wagyu Rump Steaks 2 (8oz/10oz/12oz)



When it comes to steak, those who value flavour above all else tend to choose rump. As the name suggests, it is a cut comes from the hindquarter of the animal. Not quite as tender as sirloin, it will more than make up for it with a deep, mineral savouriness; truly superior in flavour. Best cooked to medium doneness, to give the best texture to this beautiful steak.



1. Remove the meat from the fridge at least 30 minutes before cooking.
2. Heat a heavy based frying pan over a very high heat until searing hot. No oil is required..
3. Add the steaks to the pan and fry for 3 minutes, without moving them. Do not overcrowd the pan; just a couple of steaks at a time.
4. Season the uncooked side with salt and freshly ground black pepper.
5. Turn the steaks over and fry for 1-2 minutes on the other side (for medium), or longer until cooked to your liking.
6. Transfer the steaks to a warmed plate and set aside to rest for 5 minutes.

Additional information

Weight N/A