Easter Centre-Cut Rump Box
Cooking Instructions

Within the harder working rump there’s a true hidden gem, a barrel-shaped muscle that looks so much like the fillet it’s sometimes known as the rump-fillet. As lean as its more famous cousin, but with a deeper flavour and slightly firmer texture. In the States you might hear it referred to as the Baseball cut, while the more poetic French know it as Pavé de cœur de romsteck, which could be translated as cobblestone from the heart of the rump. Carefully hand-butchered and dry-aged for 35 days.

THE DRINKS

Allergens: SULPHITES

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That bitter-beautiful Italian aperitif with a hint of late summer cherries. Keep in the fridge and pour over ice when ready to serve, perhaps in a glass you’ve put in the freezer for half an hour or so. Garnish with a fresh cherry or an orange slice.

Allergens: SULPHITES

Blended with help from our own Nacho Campos, this one looks old fashioned, but is in fact super modern. A slightly off-the-wall edition with carbonic* Tempranillo brightening up typically weighty Rioja. A perfect match with a perfect steak.
* Carbonic maceration – wine geek-speak for a high-tech inside-out fermentation method that results in fresh, bright, fruity wine with soft tannins.

HOW TO COOK

Allergens: Belly ribs: MUSTARD, WHEAT, BARLEY, CELERY. Pickled slaw: SULPHITES

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On our menu since day one these have always been one of our most popular starters (or perfect for a light lunch). Place the ribs on an oven tray and roast in a pre-heated oven (200°C /180°C fan) for 15-20 minutes, turning halfway, until golden and bubbling and piping hot throughout. Serve with the pickled slaw.

Have a read through the How to Cook the Perfect Steak guide below and watch our videos with Executive Chef, Matt Brown, in action.

It is best (but not essential) to take the steaks out of their packaging 12 or so hours before cooking. Pat them dry with kitchen towel and place on a plate on the bottom shelf of the fridge away from other items. This will help dry out the surface ready to form a delicious crust. Take the steaks out of the fridge an hour or so before firing up the barbecue or cooking in your pan.

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Centre-Cut Rump steak
Maldon sea salt

  1. TAKE THE MEAT OUT OF THE FRIDGE AT LEAST AN HOUR BEFORE YOU COOK IT, to bring it up to room temperature.
  2. FIRE UP THE BARBECUE Or dig out a heavy cast-iron griddle or heavy-gauge frying pan. If you’re using a barbecue we recommend lumpwood charcoal from sustainable sources, and make sure you use eco-friendly firelighters, to avoid any fuel tainting the flavour of the meat. There are three ingredients needed for a perfect steak: beef, salt and heat. Getting all three right is crucial to achieving the perfect steak.
  3. GET THE BARBECUE OR THE PAN REALLY, REALLY HOT You’re looking for white-hot coals on the barbecue, which will take about half an hour from lighting. With a pan, it should be painful to hold your hand too near the heat source.
  4. IF YOU’RE INSIDE, OPEN THE WINDOW – there will be lots of smoke.
  5. IF YOUR STEAK IS WET,PAT IT DRY WITH KITCHEN PAPER, otherwise it will struggle to form a delicious golden crust.
  6. DON’T USE ANY OIL – if you’re using a barbecue or well-seasoned cast iron griddle pan and the heat is high enough you won’t need anything – the meat won’t stick. If you’re using a heavy-gauge frying pan (preferably not non-stick) add a nugget of beef dripping to the hot pan. Or cut a small piece of fat off your steak and rub it over the pan with a pair of tongs. Oil can add a hint of flavour that doesn’t sit well with good beef.
  7. AT THE LAST MINUTE, SEASON YOUR STEAK well with Maldon sea salt, probably more than you think sensible – it will help build up a delicious salty crust.
  8. STICK THE STEAK ON Leave it for a minute or so, then turn and move regularly. You’re after an even dark crust, not black criss-cross bar marks. Sear thoroughly over a high heat on all sides, turning regularly. For a large, thicker Chateaubriand steak – sear the meat all over till golden brown then transfer to a hot oven (200ºC/180ºC Fan), turning halfway through cooking – we recommend cooking a Chateaubriand to Medium-rare (17-22 minutes).
  9. TO CHECK IF YOUR STEAK IS COOKED we recommend a temperature probe, which our grill chefs use to ensure every steak is perfect. At the end of cooking, the internal temperature should be at the bottom end of the range and towards the top end once rested.
    — rare 45°c to 50°c
    — medium rare 50°c to 55°c
    — medium 55°c to 60°c
    — medium well 60°c to 65°c
    — well 65°c to 70°c
  10. REST YOUR STEAK, ideally on a rack. As long as it took to cook is a good rule of thumb, a bit less for large sharing cuts. Serve on hot plates.
  11. CRACK OPEN A BOTTLE OF GOOD RED WINE Eat, drink and be merry.

Allergens: MUSTARD, WHEAT, MILK, SULPHITES

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A steakhouse classic with richness and bite. Simply warm through in a small saucepan until piping hot.

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Twice-cooked chunky chips
Beef Dripping

An amended version of our triple-cooked chips method that’s more suitable for home cooking. We’ve blanched the potatoes in boiling water and chuffed the edges for ideal crispiness. Then we let them cool and dry out before blanching in beef dripping. Then we boxed them up with some nuggets of beef dripping ready for the third and final cook at home. Simply empty onto an oven tray and roast for 20-25 minutes in an oven pre-heated to 200°C (180°C fan), shaking the tray a couple of times during cooking.

Allergens: MILK

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We tried to get this into a can, Popeye-style, but we haven’t cracked that bit yet… Simply empty into a pan and warm through. It’s as simple as that.

Allergens: MILK, WHEAT, SOY

Five different cheeses each bringing something special, from umami depth to stringiness silliness. Place dish on an oven tray and bake at 200°C (180°C fan) at the same time as your chips for 20-25 minutes until golden and bubbling.

ALLERGENS: Chocolate fondant – MILK, EGGS, WHEAT, may also contain NUTS. Clotted cream – MILK

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A rich and decadent melt-in-the-middle chocolate pudding. Bake in a hot oven (200°C/180°C fan) for 20-25 minutes. Allow to cool for 5 minutes and place a dollop (or beautifully quenelle) clotted cream on top.