cooked rump steak




Not too dissimilar to the silverside, Topside beef steaks are strong in flavour and low in price! Coming from the hindquarter, the meat is very, very lean. That means the marbling is quite minimal, but that’s why butchers tend to leave on a thin layer of fat on one side to help develop its flavour while cooking. Because it’s naturally tough, Topside beef steaks are more often not tenderised or pounded using a tenderiser. Once gone through this process, you’re left with a thin slice of meat! Be sure to either bake or pan fry!

Buy Premium & Sustainable, Topside Beef Steak


2 x 150g Topside Beef Steaks
2 tbsp Olive oil
Salt & Ground Pepper

How to cook Topside beef Steak

  • Season well with salt and ground pepper
  • Massage in condiments with olive oil using your bare hands
  • Ensure the Topside beef steak has risen to room temperature prior to cooking
  • Pat the Topside beef steaks dry with a kitchen towel

How to cook Topside Beef Steak

  1. Heat up 2 tablespoons of olive oil on a pan, sitting on a high temperature.
  2. Once the pan has just started to smoke, carefully place the topside beef steaks into the frying pan.
  3. Turn the Topside beef steaks over every minute — making sure each side has been cooked for 3 minutes or until beautifully brown and with an internal temperature of 50 - 57 degrees for medium rare.
  4. Take the steaks off the pan and wrap in aluminium foil
  5. Allow the cooked topside beef steaks to rest for about 7 minutes.
  6. Cut against the grain and serve!

What to serve with Topside Steak

We recommend serving your topside beef steaks with a watercress salad, mustard sauce and croutons! Yum! Enjoy!