900g of Sirloin Steak
A great all-rounder, rump steak is a little firmer in texture than other steaks such as rib eye or sirloin, adding character to the cut. It has a little less intramuscular fat and lends itself well to grilling or barbecuing, with less risk of charring than other steaks. We cut our rump steaks across the whole rump muscle, meaning you will get a little of the cap, canon and tail in each steak.
Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.
Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 minutes per side, rest for 1 minute
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.
We are The Butchers Block, an independent family-run established in 1975. We have become one of Ireland's most respected butchers, supplying our loyal customers, with the very best of Irish meat rating highly in provenance, welfare, and flavour.
Our shops across the country, pride themselves on their friendly service, passion for good food, and combined years of expertise help customers get the best out of their meat, whatever their requirements. We are extremely proud of how far we have come and continue to strive towards being the best.
Local Irish Farms
Our meat is predominantly sourced from small farms, as well as our own. We only select breeds that are known for yielding the best meat in the world, with all natural diets and slow growth producing excellent marbling and fat content, allowing a superior depth of flavour. Sustainability is also a priority among our farmers – livestock on these farms contribute to a biodiverse landscape contrary to the destructive nature associated with much larger scale farms.
We are notoriously picky
Only the best of the best makes The Butcher's Block grade. Decades of experience go into inspecting every single carcass. The knowledge that goes into examining the muscle tone, fat covering and marbling of each animal is what sets us apart. If our expert inspectors don’t judge it to be absolutely perfect, they turn it away at the door.
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