Thursday, 9 August 2012

Two ways with rump

Last week we sold cows and cows'-worth of our 55-day dry-aged rare-breed rump, but we kept a few back to see what an extra week in the hanging room could do. Phenomenally tender and oh-so tasty is what we got, and it's all in the shops from today. With regards to dry-ageing, we've got something *really* *very* exciting planned for autumn. It's a top secret for now, so you'll have to watch this space (and get your teeth around this in the meantime). 

Either buy it thick and sear it quick, or get chopping and make tartare; here's what to do with our 60-day dry-aged rump this weekend.

Size matters (that's an A3-sized piece of paper)
To BBQ or griddle

1. Get our butchers to cut you one nice thick steak; at least an inch, if not a couple.
2. Let it come up to room temperature, and get the embers white-hot or a griddle over the highest heat.
3. Cover the steak with a little oil, salt and pepper just before it goes on the grill.
4. Grill for 5-6 minutes either side on the barbie, a bit less in a griddle pan. If you don't like it quite so bloody, stick the steak in the oven at 180C for 10 minutes once it's come off the grill.
5. Once cooked, let it rest for at least 10 minutes. Trust us, you'll thank yourself for waiting when you've got steak juice dribbling down your chin.
6. Thinly slice, tuck in, share if you must.


1. Finely chop 150g steak per person, trimming off any fat or sinew as you go. Rump that has been hung this long as just as tender as fillet, but less than half the price and has bags more flavour. No flies on us, see?
2. Combine with chopped shallots, capers and gherkins, generous amounts of salt and pepper, a few dashes of Worcestershire sauce and some chilli sauce for a bit of a kick; we used a dash of The Ribman's Holy swear-word sauce, but Tabasco will do just fine.
3. Stir, taste, and add more of anything you think it needs.
4. Pile it onto a plate, make a hollow in the top, add an egg yolk, and eat with a bit of toast.

For an Asian twist on the French classic, use spring onions, fresh coriander, fish sauce, Sriracha and a little minced ginger. Season with salt to taste, omit the egg and serve with prawn crackers.

1 comment:

  1. tartare is genius and i'm really feeling the chinoise twist.