Bistro rump is taken from the most tender part of the rump and is highly trimmed to produce a tender, flavoursome steak. It is slightly smaller than the prime rump steaks taken from the centre rump.

Bistro rump steak

What's Bistro rump steak

Bistro rump is taken from the most tender part of the rump and is highly trimmed to produce a tender, flavoursome steak. It is slightly smaller than the prime rump steaks taken from the centre rump.

How Can I Cook It?

Bistro Rump steak is best grilled or pan-fried in a large hot frying pan.

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.

What Else Could I Use?

Try a premium rump steak or a sirloin if you'd like something similar. For a more everyday steak take a look at a flat iron - perfect if you like your steak cooked rare - medium.

Did You Know?

The Bistro rump steak looks very similar to fillet steak and is very tender, lean and full of flavour.