When it comes to steak, those who value flavour above all else tend to choose rump. As the name suggests, it’s a cut that comes from the backside of a cow, an area which works hard. So even though rump steak won’t be quite as tender as sirloin, it will more than make up for it with a deep, mineral savouriness. And what’s more, it’s half the price.
Buy a well-aged piece of meat and cook it medium or medium-rare rather than full-on rare which, can be a little chewy. For best results choose a large steak to share, at least 5cm thick, and sear it in a very hot pan before finishing in the oven.
Key points to think about are seasoning, what pan to use and resting time.
Season the meat really well before cooking, but only with salt as pepper will burn in the pan.
Use a heavy-based pan or griddle, preferably something cast iron which retains heat very well. Use a tiny splash of vegetable or groundnut oil and get both pan and oil really hot before adding the meat. The oil should almost be at smoking point in order to get a delicious brown crust to contrast with the juicy pink interior.
