Carnivores' Pavé Rump Steak
12oz of juicy, succulent rump steak
- Hand cut by our expert butchers
- Traditionally matured for 35 days
- A large 12 oz steak to satisfy the hungriest of carnivores
Price per kg:
- Carnivores' Pavé Rump Steak, 320g
Pavé rump is named after the cobblestones that it resembles in shape. It's a juicy, succulent cut which tastes fantastic.
Grass-fed meat contains higher levels of vitamins A and E, zinc, potassium and phosphorus - all essential for our good health.
Pan-to-Oven Cooking Method
1. Bring the meat to room temperature
Remove defrosted meat from vacuum packaging and pat dry with kitchen paper.
Allow to 'bloom' and come to room temperature for 30 minutes before cooking. This helps it cook more evenly, stay juicier and more tender.
2. Preheat your oven & sear
Preheat oven to 250°C / Fan 230°C/ Gas 9 and heat a frying pan on the hob till almost smoking.
Brush oil onto the meat and place in the pan - it should sizzle. Sear for 4 -5 minutes.
3. Cook to your liking
Once seared, place meat uncovered on a rack in a roasting tin.
Season with salt and pepper and roast in the oven and cook to your liking following the recommended times, or use a meat thermometer to check.
Rare: 6-8 minutes
Medium Rare: 8-10 minutes
Medium: 12-14 minutes
Well Done: 16-18 minutes
Remove meat from oven, cover with foil and leave to rest in a warm place for 10 minutes.
Resting ensures evenly juicy, tender meat. Use this time to warm plates, prepare veg or make a sauce.