'Premium' Prime Rump Steak
Rump steak is taken from the centre rump section in the hindquarter. It comprises a single muscle only, unlike a traditional rump steak which is usually made up of three individual muscles all held together with connective tissue, hence, it is termed a premium rump.
Rump steak is best grilled or pan-fried in a large hot griddle or frying pan. It is also great for the BBQ. To cook a 2cm/ 3/4 in thich steak:
Rare: 2 ½ minutes each side
Medium Rare: 3-3 ½ minutes each side
Medium: 4 minutes each side
Well done: 6 minutes each side
Leave to rest for a couple of minutes before serving.
For a similar tender steak, try a sirloin or for a more everyday steak try a flat iron - especially if you are looking for one that cooks well rare or medium rare.
The prime rump steak is produced from a single rump muscle which is very tender and succulent.