Pavé Rump Steaks
Lean, juicy and seriously beefy
- 35 day aged, grass-fed British beef
- Hand trimmed - just lean, succulent meat, with no fat
- Seriously rich, deep, beefy flavour
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"A beautiful steak and when cooked using the Donald Russell guide you get a perfect steak every time"
Mr Richard Smith
Hand cut small and deep like the cobblestones they take their name from. Cook these rare for the juiciest results.
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: 5-5½ minutes per side, rest for 4 minutes
Well Done: 6--6½ 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.
Rare: 4-4½ minutes per side, rest for 6 minutes
Medium: 5-5½ minutes per side, rest for 4 minutes
Well Done: 6--6½ 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.
- Energy: 726 kJ/174 kcal
- Fat: 10.1g, of which Saturates: 4.3g
- Carbohydrate: 0g, of which Sugars: 0g
- Fibre: 0g
- Protein: 20.7g
- Salt: 0.14g
Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours