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picanha rump steak & bois boudrin cooked



  1. Remember to remove your steaks out of the packaging, pat dry and bring to room temperature
  2. Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil
  3. Season the meat just prior to cooking
  4. Don't overcrowd the cooking base, a couple of medium sized steaks per pan
  5. Place the steaks on the fat to render before searing on the flat sides
  6. Cook over high heat turning the steak only once after a rich, golden crust has formed, reduce heat to medium when reach this stage
  7. Cook 4 to 5 minutes each side for medium rare reaching a temperature of 52-54°C
  8. Finish by adding a large knob of butter when frying or on the griddle.


  1. Simply mix everything together except the tarragon. This can be done a day in advance.
  2. Remove the sauce from the fridge at least 30 mins before serving & add the tarragon.