Big Daddy Rump Steak (35OZ)

1. **Preparation:**
- Take the steak out of the fridge and let it sit at room temperature for about 30-60 minutes before cooking. This helps it cook more evenly.
- Preheat your oven to 200°C (400°F) if you plan to finish it in the oven.

2. **Seasoning:**
- Pat the steak dry with paper towels.
- Generously season both sides with salt and pepper.

3. **Searing:**
- Heat a large skillet or frying pan over high heat. Add a little olive oil or butter if desired.
- Once the pan is hot, place the rump steak in the pan. Sear for about 3-4 minutes on each side until a nice brown crust forms.

4. **Cooking:**
- If you want it medium-rare, you can finish cooking the steak in the oven. Transfer the skillet to the preheated oven and roast for about 10-15 minutes, or until it reaches your desired doneness (use a meat thermometer for accuracy: 50°C/120°F for rare, 57°C/135°F for medium-rare, 63°C/145°F for medium).

5. **Resting:**
- Remove the steak from the oven or pan and let it rest for about 10 minutes. This allows the juices to redistribute.

6. **Slicing:**
- Slice the steak against the grain and serve.

### Enjoy!
This method will yield a beautifully cooked rump steak. Adjust cooking times based on your preferred doneness.

Typical Values per 100g

Energy (kJ) 526
Energy (kcal) 125
Fat 4.10
Of which saturates 1.70
Carbohydrate 0.00
of which sugars 0.00
Fibre 0.00
Protein 22.00
Salt 0.15