Our Black Label dry-aged rump steak is a masterpiece for meat connoisseurs. Sourced from prime cuts of locally reared beef, each steak is expertly aged for 28 days in a controlled environment to maximize tenderness and develop its rich, complex flavor profile. The dry-aging process enhances the natural marbling of the meat, resulting in a steak that’s juicy, full-bodied, and packed with umami goodness.

Renowned for its balance of tenderness and a firm bite, the rump steak is a versatile cut that’s perfect for grilling, frying, or barbecuing. When seared to perfection, it offers a caramelized crust that contrasts beautifully with its juicy, flavorful center. This premium steak is a great choice for a special occasion or a simple indulgent treat at home.

Whether served with a classic peppercorn sauce, a fresh chimichurri, or simply seasoned with sea salt and cracked black pepper, our Black Label rump steak promises to elevate any meal. It’s a true celebration of high-quality beef and expert craftsmanship, guaranteed to impress even the most discerning steak enthusiast.

Cooking Methods for Steak

Here’s how to cook the perfect ribeye steak using four popular methods: grilled, barbecued, air-fried, or pan-fried.

Grilled 

1. Prepare the Steak: Take your ribeye out of the fridge 30 minutes before cooking to bring it to room temperature. Pat dry with kitchen paper and season generously with salt and pepper.
2. Preheat the Grill: Heat your grill to high (about 200–250°C). Ensure the grates are clean and lightly oiled.
3. Cook the Steak: Place the steak on the hot grill and sear for 3–4 minutes per side for medium-rare, or adjust based on your preferred doneness. Use a meat thermometer for accuracy: 52°C for rare, 57°C for medium-rare, and 63°C for medium.
4. Rest the Steak: Remove from the grill and rest under foil for 5 minutes to let the juices redistribute.

Barbecued 

1. Prepare the BBQ: Light your barbecue and set it up for direct heat, aiming for a high temperature (200–250°C).
2. Prepare the Steak: Bring the steak to room temperature and season with your preferred rub or a simple mix of salt and pepper. Brush lightly with olive oil.
3. Cook the Steak: Place the steak directly over the hot coals or flame and cook for 3–4 minutes per side, flipping only once. For an added smoky flavour, add a chunk of wood or a handful of soaked wood chips to the coals.
4. Rest the Steak: Once cooked, transfer the steak to a board and cover loosely with foil for 5 minutes before serving.

Air-Fried 

1. Prepare the Steak: Season the steak generously with salt, pepper, and any additional spices or herbs you enjoy. A drizzle of olive oil helps with browning.
2. Preheat the Air Fryer: Set your air fryer to 200°C and allow it to preheat for 3 minutes.
3. Cook the Steak: Place the ribeye in the basket, ensuring it isn’t overcrowded. Cook for 7–10 minutes, flipping halfway through. Check the internal temperature to ensure your desired doneness: 52°C for rare, 57°C for medium-rare, and 63°C for medium.
4. Rest the Steak: Remove the steak from the air fryer and let it rest for 5 minutes before slicing.

Pan-Fried 

1. Prepare the Steak: Remove the steak from the fridge 30 minutes before cooking and pat it dry. Season generously with salt and pepper.
2. Preheat the Pan: Heat a heavy-based frying pan or skillet over high heat. Once hot, add a tablespoon of oil with a high smoke point (like vegetable or sunflower oil).
3. Cook the Steak: Place the steak in the pan and cook for 3–4 minutes per side for medium-rare, pressing lightly to ensure full contact with the pan. Add a knob of butter, crushed garlic, and fresh thyme to the pan for extra flavour. Spoon the melted butter over the steak as it cooks.
4. Rest the Steak: Transfer the steak to a plate and cover loosely with foil for 5 minutes before serving.

Tips for All Methods

• Resting Time: Always rest your steak after cooking to lock in the juices.
• Doneness Temperatures: Use a meat thermometer for accuracy: 52°C (rare), 57°C (medium-rare), 63°C (medium).
• Flavour Boost: Add a pat of butter and fresh herbs like rosemary or thyme while the steak rests.

Serve your ribeye with your favourite sides, and enjoy the perfect combination of flavour, tenderness, and juiciness!

Storage Information

All our products are supplied fresh unless stated otherwise.

Fresh Product

Fresh products are labelled with a fresh use by. When we complete your order it is cut fresh 1 day prior to delivery. If you wish to freeze the product you can be assured you can do so. You should do so immediately you receive it.

We recommend that you label what you freeze with the following MAXIMUM suggested BEST BEFORE DATES:

1. Beef, Lamb & Pork 365 days 
2. Poultry 180 days
3. Sausages & Bacon 365 days
4. Mince of any kind 120 days

Frozen Product

Any frozen product you receive from us will have a frozen use by date on it. 

When defrosting we recommend taking the product out of the freezer and defrosting gradually in you fridge. Depending on the size of the product you should take it out 2-3 days prior to use and use it within 2 days