21 Day Aged Rump Steak and Lemon Chive Butter

a) Pour the boiling water into a large saucepan with 1/2 tsp salt for the potatoes.

b) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

b) Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked. IMPORTANT: Wash your hands and equipment after handling raw meat.

c) Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.

a) Meanwhile, peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if easier). Zest and halve the lemon (see ingredients for amount). 

b) In a small bowl, add the chives, softened butter and a pinch of lemon zest. Using the back of a fork, mash to combine. Season with a pinch of salt, then set aside.

c) Once the steaks are cooked, transfer to a board, cover with foil and allow to rest. IMPORTANT: The steak is safe to eat when browned on the outside.

a) Return the (now empty) frying pan to medium heat with a drizzle of oil.

b) Once hot, add the peas and stir-fry for 2-3 mins. 

c) Add the garlic and cook for 1 min. Remove from the heat.

d) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper, then stir in the Italian style cheese.