Popeseye steak, also known as Rump steak, is a versatile and tasty frying steak cut from the lower back of the animal.
We think our Popeseye steak is a great steak served on its own, or cut into strips and used for a deliciious steak sandwich - or in your favourite stir-fry or fajitas!
Enjoyed a pan-fried Rump (Popeseye) steak for tea last night from The Buffalo Farm, lovely.
This information is provided as a guidance only to a typical steak. Each steak has a variable fat content.
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For best results, ensure that your steak is at room temperature before it goes anywhere near a pan.
Rub it all over with good olive oil and season well with salt and pepper.
(Contrary to popular belief, salt will not dehydrate the steak).
How long you cook it for depends on how you like it cooked and the thickness of the steak.
As a general rule of thumb, for an 8oz steak:
Blue - 1 minute each side
Rare - 1.5 minutes each side
Medium Rare - 2 minutes each side
Medium - 2.5 minutes each side
Medium Well - 3 minutes each side
Well Done - About 4 to 5 minutes each side
Remember to let your steak rest for 5-10 minutes after it comes out of the pan.
Resting the meat is crucially important. When you cook a piece of meat the heat of the appliance pushes the juice out of the muscle towards the surface where some of it evaporates. Resting allows the remaining juices to sink back into the meat and redistribute so you are left with a much more tender cut.
Keep refrigerated and use within 3 days of purchase. If freezing freeze on day of receipt.