How to cook our rump steaks
Rump, from the working end of the cow, is not as tender as sirloin but gives a big whack of minerally savouriness. Ardross rump, hung for a minimum of 21 days, raised to organic standards and locally grass fed, should be cooked medium rare.
For a perfect medium rare there are a few things to consider. Seasoning, cooking method, rest time.
If marinating, as I have done, keep it simple, some aromas (rosemary, thyme, garlic) and some olive oil. Don't season with pepper as it will burn and don't season with salt until you're ready to cook as it will draw out the moisture and toughen the meat. The steak can take a decent amount of salt.
There are two methods to consider- pan sear and finish in the oven (best for thicker steaks to get an even cook) or cook fully in the pan (best for thinner steaks). Always use a heavy based pan and not much bigger than the steaks you plan to cook. For both methods, it is all about the sear. Heat the pan and add veg oil until it is almost at smoking point, this will yield a nice crust and juicy interior. Lay the steak away from you to avoid any splash back.
If your steak is thicker 4-5cm, cook for 2 and a half mins on each side and transfer to the oven and cook for 10-12 mins (preheat to 180), pop the aromats and a knob of butter on top of the steak. Alternatively, if thinner cook in the pan. 3.5/4 mins on either side. When you turn the steak after a minute, add in butter (50-75g) and baste the foaming butter over the steak by tilting the pan. If you have a meat thermometer you are looking for an internal temperature of 55-57c.
Resting is the final crucial point. As a minimum, I would rest as long as your cook time, on a fresh plate, aromats and pan juices on top, foil and a towel- don't worry it will stay perfect temperature and will let the steak relax.
A steak purist will not want a sauce, others just like pan juices with some butter and a glug of wine- I like my rump with Peppercorn- it’s easy and quick to knock up while your steak is resting.