DRY AGED RUMP STEAK
Beef Rib-eye Steak
Dry-aged for 32 days in our custom-built Himalayan Salt chamber
Arguably the best and most popular cut of premium steak and definitely our house favorite!
1st Let the steak hit room temperature, get your pan nice and hot and constantly turn the steak. Towards the end add butter and herbs for flavour. Leave to rest for 5 minutes. Rare - 56°c
Rare 56°c | Med-Rare 63°c | Medium 71°c | Well Done 75°c
Packed and Produced in the UK
||648kJ / 155kcal