Sliced from the rump, this beef medallion is a lean cut with a firm body and boasts a strong, meaty flavour.
Cooking hint & tips:
PREP: Remove steak from fridge and rest it to room temperature before cooking.
SEASON & SEAR: Lightly oil and season well with salt & pepper. Sear in a hot pan to seal in the juices. Tip: If cooking over a BBQ grill, do not oil your steak to avoid burning.
REST: Rest before serving for a more tender and juicy experience.
Level of Doneness:
Pan Fry / BBQ:
Rare - 2 min on each side and rest for 2 minutes
Medium - 3 min each side and rest for 4 minutes (recommended)
Well done- 5 minutes on each side, rest for 5 minutes