Rump Tail Medallions

Sliced from the most marbled part of the rump, these hand-cut medallions promise to be tender and juicy with loads of flavour.

Method:

COOKING TIMES: 2,5CM THICK CUT OF MEAT

A popular preparation for steak is for it to be done medium or medium-rare. Remember, steaks start out juicy and tender and become dryer and tougher the longer you cook them.

RARE
4-5 MINS

Press your index finger and thumb together. This is what a rare steak feels like.

MEDIUM RARE
5-6 MINS

Press your middle finger and thumb together. This is what a medium -rare steak feels like.

MEDIUM
7-9 MINS

Press your ring finger and thumb together. This is what a medium steak feels like.

WELL DONE
10 MINS

Press your little finger and thumb together. This is what a well-done steak feels like.

Steak Secrets
  • When turning your steak during cooking, rub it with garlic or brush with thyme & rosemary for added flavour.
  • When your steak comes off the heat, rub it with a small block of butter for added moisture & flavour.

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