Rump Steak Per KG

Rump Steak (Alcatra)

Rump steak is a special cut of top sirloin. Large, long, and lean, this steak is prized for its succulence and a hearty beef flavor. It’s a very full-flavored piece of meat that is excellent and versatile when roasted, braised or casseroled, stir-fried, pan-fried or grilled. It should have almost no presence of fat or marbling. As it is taken from a working muscle, rump steaks, or the whole rump joint may be a little tough, but they are full of flavor.

It should be perfectly seasoned with salt, then grilled with a layer of fat until most of it melts away, and the remaining fat becomes crispy. Before serving, it’s usually expertly carved in respectable churrascarias.

How do you tenderize rump steak?

To properly tenderize a steak, lay the steak out on a plate and cover each side with approximately 1 teaspoon of kosher/sea salt before cooking. Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat. (For even more flavor, add crushed garlic to the salt.

Cooking Method

Rump steaks vary in thickness, so this is a guide for a steak around 1.5cm thick; if yours is a bit thicker, just add a little more time (and vice versa). Once very hot, add the steak to the pan/grill and cook for 2-3 min on each side for medium-rare. Cook for a further minute on each side for well done. Once cooked, transfer the steak to a chopping board, cover with a clean tea towel, and leave to rest in a warm place for 5-10 minutes.

Tip: Try not to move your steak around in the pan/grill whilst it’s cooking as this will prevent it from browning.