Outrageously opulent and incredibly delicious. This is a celebration of steak that brings a bit of Trullo magic to your home.
Outrageously opulent and incredibly delicious. This is a celebration of steak that brings a bit of Trullo magic to your home.
Such a mighty steak deserves a mighty garnish, and here, in peppercorn sauce and triple-cooked chips, we have two of the mightiest steak garnishes going.
Essentially a large ribeye steak on the bone, this tomahawk is the perfect cut to cook over coals. The smoke and fat combine to produce a little bit of magic.
Pair one of the great bistro steaks with this dynamic butter — made with slow-roasted tomatoes, bone marrow, softened shallots, tarragon, and green peppercorns.
Glorious rump steak, plus bread and garlic, both cooked in beef fat…sounds good, right?
A thick-cut steak from the sirloin, with a solid covering of fat, is a perfect sharer. Offer it up with a sumptuous combo of creamy beans and tangy radicchio.
The bone marrow butter is a little bit of work, but makes for a great steak accompaniment. If you wanted to double up the recipe, it freezes very well.
I think you will find this steak a bit of a revelation. Paired with a punchy anchovy and caper mayonnaise, this makes for a quick and relatively easy supper.
This is the perfect dish for a special occasion. The most famous of steaks with an equally revered sauce and tasty triple cooked chips. A match made in heaven.
Salmoriglio is possibly my favourite of all dressings for such a cut of beef, and infinitely preferable to peppercorn or mushroom sauces.
Andy Oliver from the acclaimed Thai restaurant Som Saa in Spitalfields, provides a delicious recipe using Swaledale dry aged rump steak. A salad that will warm your cockles and one that plays to the rump’s ability to handle big and fresh flavours…