The beef-du-jour cut from Spanish cattle that have roamed the Galician hills for up to 15 years. The rump has a huge, punchy flavour that lasts on the tongue, much like a red wine.
COOKING TIPS
GALICIAN RUMP
- Ensure the cut is at room temperature. (Remove from the fridge at least 2 hours before cooking.)
- Get your grill or pan smoking hot.
- At the last minute, season well with our Great Cow Rub – use a tiny bit of oil or none at all, if the grill or pan is hot enough, it won’t stick.
-
Stick your steak on! Leave for a couple of mins to get a good colour then turn. Keep turning regularly to avoid burning. Cook for:
400g steak: Medium Rare 6-8 minutes Medium 8-10 minutes
800g steak: Medium Rare 12-14 minutes Medium 14-16 minutes
1.2kg steak: Medium Rare 16-18 minutes Medium 18-20 minutes
-
Rest on a warm plate, not too hot to touch, for at least 10 minutes.
-
Tuck in and enjoy!
