The Rump steak comes from the backside of the cow — perhaps the hardest working part of its posterior. The Eye of Rump is the leanest piece from the five muscles that the rump is made up from and sits directly underneath the rump cap (Picanha). Although the rump steak is widely considered to be the most flavorsome due to its significant marbling (intermuscular fat) it can be a little chewy from a grass-fed animal.
However, the full blood Wagyu M9+ rump that we use means this cut is actually as tender as a fillet but with the flavor profile of a NY Strip – we feel this is the most underrated cut from the entire animal and at HK$650/kg its almost half the price of a fillet.
How to cook your Eye of Rump Steak in a Pan
- Remove your Eye of Rump Steaks from your fridge 2 hours before you plan to cook them, they should be at room temperature.
- Season generously with flaky sea salt and pepper
- Take thick bottomed skillet (preferably with a metal handle) and place it over a blistering high heat and add a good splash of vegetable oil
- Once the pan has started to smoke, carefully place the rump steak onto the pan and char for 2 minutes
- Flip the steak reduce the heat add 2 sprigs of fresh thyme and 2 cloves of garlic plus a thumb-sized piece of butter. Fry the steak and baste with the foaming butter for 3 minutes
- Then place the pan (if it has a metal handle) and your seared rump steak in the oven for 10 minutes
- Remove rump steaks from the oven and allow to rest on a warm plate for 10 minutes.
- For the Foie Gras – The easiest and best way to cook is to defrost the foie gras in your fridge for a few hours, simply score the piece with a criss-cross design on the top, sear it in a very hot pan until the Foie Gras caramelizes, flip over and repeat, rest for a couple of minutes and serve on top of a perfectly cooked Eye of Rump Steak
What to serve with Rump Steak
Our strong recommendation is to serve your Rump steak with either chips or mashed potatoes topped with a slice of seared Foie Gras over a red wine sauce (made from Veal Jus & Red Wine Reduction) with a garden salad or some creamed spinach!
Simple Red Wine Sauce
- Pour a half bottle of decent red wine (Cabernet Sauvignon) into a saucepan with a bay leaf and a sprig of thyme (optional) and reduce by half.
- Add approximately 200 grams of frozen veal jus and reduce by half again
- Whisk in a thumb-sized piece of butter and a teaspoon of sugar
- Bring to boil
- Season with salt and pepper
- Serve with a good steak