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Beef Rump Cap Roast (Picanha)
Recipe video above. Rump cap is considered by many to be the best cut for roast beef - prime rib quality without the price tag! But cook it wrong and it’s a chewy disaster. This recipe uses a safe, straightforward method that ends with pure roast beef bliss - edge-to-edge medium rare and a golden, crackly fat cap. Bonus: two new steak sauce obsessions provided! Chimichurri Butter plus a Roasted Garlic Butter (links in ingredient list)
👥 8 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 10 min🔥 Cook: 1h 30m👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
📝 Preparation Steps
1
ABBREVIATED RECIPE:
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Score fat (cut right in), rub meat with 2 tsp salt, and 3 tsp on fat cap. Roast on rack at 140°C/285°F (120°C fan) until the internal temperature is 48°C / 118°F (~⏱️ 70 minutes - 1 1/⏱️ 2 hrs). Rest ⏱️ 30 minutes, brown fat cap quickly under very hot oven grill/broiler (⏱️ 3 min max). Serve immediately!
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FULL RECIPE:
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Preheat the oven to 140°C/285°F (120°C fan-forced).
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Dry - Pat excess moisture off the surface of the rump cap with paper towels.
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Score the fat cap with 2.5cm / 1" diamonds - cut well into the fat but don't cut into the meat. (But not a disaster if you do, unlike pork crackling!)
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Rub salt - Rub the meat surface with 2 teaspoons of the salt and half the pepper (ie underside and sides). Then rub the remaining 3 teaspoons of salt and pepper into the fat cap.
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Meat thermometer - Place the beef on a rack set on a tray. Insert an oven-safe meat thermometer into the middle of the thickest part of the beef, if using.
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Slow-roast - Roast until the internal temperature is 48°C / 118°F, between 70 to ⏱️ 90 minutes (it varies! Note 3)
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Rest - Remove from the oven and leave on the counter for ⏱️ 30 - 40 minutes to rest (do not cover). The internal temperature will climb to 56°C / 132.8°F which is perfect medium rare. (Note 4 for other doneness)
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Brown fat cap:
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Preheat - Halfway through the resting time, preheat the oven grill / broiler as high as it will go. Arrange the shelf so the surface of the fat cap will be 12cm / 5" from the heat element.
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Brown - Grill rump cap for ⏱️ 2 - 3 minutes until the fat cap is golden and a bit crisp. Keep a close eye on it, it can burn quickly, and remove after ⏱️ 3 minutes even if not golden enough else you risk a band of overcooked beef.
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Ready! The beef is ready to serve - there is no need to rest again.
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Slicing to serve:
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Cut the beef thinly into 8mm / 1/3" slices and serve with sauce of choice (you can go up to 1.25cm / 1/2" if you have wagyu). Don't be tempted to cut thick slices, this beef cut is not suitable for that! (Note 5 about grain direction)
Nutrition Facts
calories
310 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
0.03 g
sugar Content
0.001 g
sodium Content
1596 mg
protein Content
55 g
trans Fat Content
0.3 g
cholesterol Content
153 mg
carbohydrate Content
0.1 g
saturated Fat Content
3 g
unsaturated Fat Content
4 g
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