Dry Aged Extra Trimmed Rump Steaks
Low in fat, high in flavour
- Grass-fed, British beef
- Dry aged for 35 days
- Cut by hand in our Inverurie butchery
Price per kg:
- Dry aged Pavé Steak, 170g
Traditionally dry aged for 35 days for fantastic flavour and tenderness. Discover why these won a Great Taste Award!
Heat the oil in a large frying pan, over a high heat.
Cook the steaks to your liking following the recommended times.
Rare: 4-5 minutes per side, rest for 6 minutes
Medium: 5½-6 minutes per side, rest for 4 minutes
Well Done: 7-7½ minutes per side, rest for 1 minute
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time..
Low Temperature Cooking Method:
Preheat the oven to 80°C and add a roasting tray to heat up.
Bring the meat to room temperature, pat it dry and sear in a hot pan with a little oil for 2-3 minutes, until nicely caramelised.
Season the meat well and set it on the preheated roasting tray. Insert the thermometer into the thickest part of the meat and set it to 60 - 65°C.
Put the meat in the oven and keep the main part of the thermometer outside the door.
Cook for 45-60 minutes. Keep the oven door closed. When the thermometer bleeps, your steaks are ready - it's as simple as that.
No need to rest - slice and serve straight away.