The Perfect Beef Rump Steak

The Perfect Beef Rump Steak

When it comes to steak, those who value flavour above all else tend to choose rump. Medium & Large Red Meat boxes. 

  • Remove your beef steak from the fridge and packaging – let it come to room temperature. Marinade it as you wish – with salt and pepper, maybe a spice rub, some mustard, whatever gets you excited really! 

  • The meat will do well on a fire but is arguably even better cooked in a pan. 

  • Place a nonstick pan over a medium-high heat with a light drizzle of oil. Assess your steak – if there is a side of fat, you want to caramelise that first. 

  • Cook your steak, fat-side down (if applicable), until the fat is golden. Then cook the steak for 2-4 minutes per side depending on the thickness and your preference. 

  • After turning the steak to cook on it’s final side, add some fresh herbs, garlic and a knob of butter to the pan. Baste the steak in the pan juices while it cooks. 

  • Remove the steak from the pan and set aside to rest for 3-5 minutes before slicing. This is key – you want all of the juice in the steak, not on your chopping board.

  • Slice up, and remember to season the slices. 

  • Serve with some roasted potato wedges, and a side salad of fresh leaves, sliced tomato and grilled halloumi in a simple vinaigrette. Don’t forget a dollop of garlic mayo on the side! 


When translated, the word steak means ‘meat on a stick’. Well, we are sure that you never would’ve guessed that! The word comes from the Saxons who dealt with cattle rustling. The original term used was ‘steik’.