I had to answer raw as rare is too well done.
A pub in Slough used to do really good rump steaks for around £3 on Monday and Tuesday lunch times and the chef knew exactly how to do it "still twitching". Nice and crisp on the inside, barely warmed in the middle. Some work collegues would not site next to me if I had steak.
I like to serve steak coated with oregano and pepper and some lemon on the side to squeeze over. Good meat, hung for a couple of weeks really doesn't need much fuss.
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