Salt-Aged Rump Steaks, Pack of 2 (454g)

Our rump steak is incredibly succulent, dense and packed with flavour. Cut from the hind quarter the rump is robust enough to handle a hot griddle, this will allow the rind to crisp (use tongs to stand the steak on one side to sear the rind). Season with sea salt and black pepper after cooking to avoid scorching the pepper in a hot pan. Rest the steak for at least half the cooking time to allow it to relax. Two steaks per pack. Salt aging is a more natural way to dry-age meat. To ‘salt-age’ is to dry hang the cuts in a room full of Himalayan rock salt, which draws out any moisture in the room, creating the perfect environment for maturation. Aged between 28-35 days, the meat tenderises and develops a nutty flavour (the longer the ageing, the nuttier the flavour). Cooking Instructions: 1. Remove the steak from its packaging and bring to room temperature (allow 30 minutes – 2 hours, depending on the temperature of the room). If you are short on time, the steak will come to temperature mu