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Our deliciously rich Rump Steaks are dry aged to ensure intensified flavour, best enjoyed with a serving of my creamy Peppercorn Sauce. A simple, classic dish guaranteed to impress.


Rump Steak

  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. Massage with a little duck or goose fat, creating a very thin layer over the meat
  5. Cook over high heat turning the steak only once after a rich, golden crust has formed, reduce heat to medium when crust has formed
  6. Cook for a few minutes each side for medium rare, depending on thickness of the steak
  7. Finish by adding a large knob of butter when frying or on the griddle to baste the meat
  8. Leave to rest in a warm place at least 5 minutes before carving your meat. For a medium rare steak it should have a soft feel with a little spring back

Peppercorn Sauce

  1. Sweat the shallot, garlic & thyme in 25 g butter until soft and translucent in the steak pan
  2. Add 50 ml brandy & burn off alcohol
  3. Add stock & reduce by 50 %
  4. Add cream & simmer for 15 minutes
  5. Add the cracked pepper & 10 ml brandy
  6. Simmer for a few minutes before serving piping hot with your steak