DRY AGED PAVÉ BEEF RUMP STEAK
Beef Pavé Rump Steak
Dry-aged for 21 days in our custom-built Himalayan Salt chamber
The Heart of the Rump; Arguably one of the leanest and versatile cuts of steak, so easy to season and cook to perfection.
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