Bistro Rump Steak - Simply Beef & Lamb
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- Choosing and sharpening your knife
- How to secure your chopping board
- Carving
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- Preparing
- Cuts
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- Red Tractor assurance
- Blog
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- Air Fryer Game Changers
- Autumn Comfort Food
- The Ultimate Fakeaway Guide
- Make it Lamb
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- BBQ Hacks
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- Ramadan Recipe Ideas
- Valentines Day
- Sizzling Stir-Fry Recipes
- Batch Cooking
- Switch it Up September
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- Steak Hacks
- How to Make Your Own Steak Sauces, Marinades, Rubs and Butters
- Treat Yourself at Home
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- Everyday Comfort Food Recipes
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- Leg
- Mince
- Oxtail
- Beef shin
- Beef mini roast
- Beef stir-fry strips
- Ranch steak
- Silverside beef
- Thin cuts
- Topside beef joint
- Neck
- Beef mini roast
- Beef stir-fry strips
- Centre cut steak
- Frying/minute steak
- Thick flank
- Thin cuts
- Clod
- Brisket
- Hanger steak
- Bavette
- Thin Flank
- Bistro rump steak
- 'Premium' prime rump steak
- Rump
- Bone in sirloin
- Fillet steak
- Porterhouse steak
- Sirloin joint
- Sirloin steak
- Club steak
- Braising steak
- Chuck and Blade
- Cube / dice
- Denver steak
- Thin cuts
- Beef stir-fry strips
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- LMC-feather
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.
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