Peppered Beef Rump

Peppered beef rump takes our regular rump steak — already a favourite for its beefy flavour and firmer bite — and finishes it with a generous crust of cracked pepper straight from our kitchen, so the seasoning is already done before it even reaches your pan. It’s a genuine time-saver on a weeknight, giving you a proper steakhouse-style crust without needing to crack pepper yourself or worry about getting the seasoning even.

How to cook it

Because the pepper crust can catch and burn if the pan is too hot for too long, cook this one over a slightly more moderate heat than you might use for a plain steak, giving it a little longer per side rather than blasting it on the highest setting. Rump has less fat running through it than a scotch fillet, so it rewards a rest just as much as it rewards careful cooking — five minutes under foil after it comes off the heat keeps it from drying out and lets the juices settle back through the meat. Aim for medium-rare to medium for the best balance of tenderness and that peppery crust holding its bite.

The pepper crust pairs beautifully with something creamy alongside it — a simple mustard cream sauce, a dollop of horseradish, or even just a knob of butter melting over the top as it rests. It’s a great option for anyone who wants more flavour without more effort, and it holds its own on a barbecue plate just as well as it does pan-fried indoors.

Whether you’re after a fuss-free midweek steak with a bit more character than plain rump, or want something with real bite for a weekend barbecue, our peppered beef rump is seasoned fresh in-house and ready to cook.