Popeseye steak is thinly sliced rump steak, originating in Scotland.

The etymology of the term "popeseye steak" is twofold: One first begins with a cut of rump steak.

Slice width varies; one Scotch Beef butcher sells slices that "typically weigh around 6oz"[2] each.

Popeseye steak is very tender,[3] and, due to its relative thinness compared to other steaks, cooks quickly, particularly if used as a pan frying steak.

Cooking of this cut should stop as soon as it is brown on each side.