Angus Yearling Rump Steak

Rump comes off the top of the hindquarter, a working muscle with a bigger beef flavour and a firmer bite than the tender cuts. Yearling is young beef, so it eats tender for a rump. It is the steak for a crowd: the price lets you cut it thick, and it takes a hard sear without fuss. This is grass-fed Angus beef, sourced from Cowra in the Central West of NSW.

Get the pan or the grill smoking hot, give it a hard sear on both sides, then drop the heat. Three to four minutes a side for a thick steak. Pull it at 55°C for medium-rare or 60°C for medium, then rest it; it climbs a few degrees as it rests. Rest it a good five minutes before it goes near a knife, then carve it across the grain. Ask at the counter about thickness.

Keeping: three to four days in the coldest part of the fridge. Freeze it the day you buy it if you will not get to it; frozen, it is good for up to six months.

Gluten free.