A rump steak that will make meat lovers' hearts beat faster – that's exactly what you get from us. But not just any rump steak: Our dry-aged rump steak is carefully aged for over six weeks, promising an incomparably intense flavor experience that's second to none. Tenderness, succulence, and the unique dry-aged flavor combine to offer you pure steak enjoyment.
What makes our rump steak so special?
The rump steak comes from the back of the cow, right next to the sirloin. What makes this steak so special is its fine fat border, which not only provides extra juiciness during cooking but also contributes a robust, full flavor. Combined with the six-week dry-aging process, the meat develops a particularly nutty and intense aroma. The result is a truly premium steak that showcases the art of dry-aging with every bite.
How do you choose and prepare a perfect rump steak?
Quality is paramount when it comes to rump steak – and that's exactly where we come in. We guarantee that you'll receive only the finest cuts, which have been perfectly aged over weeks. Dry-aging causes the meat to lose water, which intensifies the flavors and makes the steak extra tender. Look for the dark red color and beautiful marbling on your rump steak. These are clear signs of high-quality meat.
Preparing your rump steak begins before cooking: Be sure to let it come to room temperature before cooking to ensure even cooking. Be careful not to trim the fat—this gives the steak its characteristic flavor and makes it especially juicy.
Cooking methods for the perfect rump steak
Unlike the tender fillet steak, the rump steak has a more robust structure and is therefore perfect for intensive cooking methods like grilling or searing. But how do you prepare your rump steak optimally? Here are a few tips:
Grilling:
Grilling gives the rump steak a distinctive smoky flavor and a beautiful crust. Make sure the grill is well preheated and place the steak on the grill over direct heat. Grilling crisps the fat on the outside while keeping the meat tender and juicy. Turn the steak only once and let it rest briefly after grilling to allow the juices to redistribute.
Frying in a pan:
If you're cooking the rump steak in a pan, a cast-iron pan is ideal. It retains heat evenly and creates a rich crust. Add a little clarified butter or oil to the hot pan and sear the steak at high heat for about 3-4 minutes per side. Make sure to sear the fat edge first for optimal flavor. Again, let the steak rest briefly after cooking to allow the flavors to fully develop.
Discover the variety of flavors: How to refine your rump steak
Although the dry-aged rump steak is an absolute taste experience on its own, you can get even more out of your steak with various spices and sauces.
Seasoning:
A good rump steak doesn't need much—coarse sea salt and freshly ground pepper are often enough to enhance the meat's natural flavor. However, if you want to experiment a bit, you can add spices like rosemary, thyme, or smoked paprika. These flavors harmonize perfectly with the nutty notes of the dry-aged steak.
Sauces:
A simple red wine and shallot sauce or a classic peppercorn sauce are perfect accompaniments to a rump steak. If you prefer something lighter, try a fresh chimichurri sauce—it adds a pleasant acidity that beautifully complements the rich meat.
Did you know? Fun facts about rump steak
- The fat edge is worth its weight in gold! Many people tend to trim the fat edge before cooking – but that would be a big mistake. The fat edge gives the steak a particularly juicy flavor during cooking and ensures a buttery texture.
- Rump steak abroad: In the US, the rump steak is often called "sirloin steak," while in England it's called "striploin." Although it has different names, one thing remains the same: It's a highlight everywhere!
- The thing about the name: Did you know that the name "rump steak" comes from English? "Rump" simply means "rump," which describes the position of the steak on the cow.
Conclusion: Rump steak – The perfect companion for true meat lovers
Our dry-aged rump steak is a true highlight for meat lovers who appreciate the intense, natural flavor of steak. The six-week aging process develops a distinctive aroma, which, combined with the fine marbling and characteristic fat edge, offers an absolute taste experience. Whether grilled or pan-fried, with our rump steak you'll enjoy pure steak enjoyment at the highest level.
Try it out and let yourself be enchanted by the art of dry aging – your perfect rump steak is waiting for you!
