Pavé Rump Steaks
Lean, juicy and seriously beefy
- 35 days traditionally matured, grass-fed British beef
- Hand trimmed - just lean, succulent meat, fully trimmed of fat
- Seriously rich, deep, beefy flavour
Price per kg:
Hand cut small and deep like the cobblestones they take their name from. Cook these rare for the juiciest results.
Goes well with...
Creamy Mushroom Sauce
Creamy Peppercorn Sauce
Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.
Rare: 4-4½ minutes per side, rest for 6 minutes
Medium: 5½-5½ minutes per side, rest for 4 minutes
Well Done: 6-6½ minutes per side, rest for 1 minute
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.