Beef Rump Cap Two Ways: Classic Roast and Steaks

Beef Rump Cap Two Ways: Classic Roast and Steaks

  • Serves: 3-4


  • Beef Rump Cap Two Ways: Classic Roast and Steaks
  • 1 Beef Rump Cap
  • 1 tps Salt
  • 1 tsp Cracked Black Pepper
  • 1 tsp Yellow Mustard Powder
  • 1 tsp Garlic Granules
  • 1 tsp Onion Granules


  1. Beef Rump Cap Two Ways: Classic Roast and Steaks

  2. Prepare your BBQ to a medium high heat with the grill set up for a half and half technique: charcoal on one side and no charcoal on the other.
  3. Take the Beef Rump Cap out of the fridge at least one hour before cooking and remove the packaging, or take out of the freezer the night before to allow it to defrost and then out of the packaging. This allows the meat to come up to room temperature and makes for a much more even cook.
  4. Make the rub by combining the salt, pepper, yellow mustard power, garlic granules and onion granules in a small bowl.
  5. Once the joint is at room temperature, score the fat with a sharp knife and dry with kitchen roll, before applying half of the rub mix all over and into the scores. Use the remaining rub on the other side so that the meat is evenly covered with a nice thick dusting and leave for around 30 minutes for the rub to slightly dry out the fat. There are two ways to cook the Rump Cap: Classic and Brazilian-Style:

  6. Recipe for Classic Roasted Rump Cap:
  7. Place the seasoned Rump Cap fat side down, over direct heat on the grill and leave to render, switching between the hot and cool side of the grill if getting too hot. The Rump Cap has three sides to hit with heat, so don’t be afraid to move it around on the grill!
  8. Use a temperature probe to see what the internal heat of the joint is and cook to around 42-48 °C for Medium Rare.
  9. Remove from the heat and allow to rest for at least 10 minutes to allow the juices to return to the goodness of the meat and finish cooking internally.
  10. Once all the juices have soaked into the meat and it’s moist, juicy and succulent, carve into thin slices and serve immediately. Alternatively:

  11. Recipe for Brazilian Style Rump Cap Steaks:
  12. Place the seasoned Rump Cap fat side down over direct heat and move it between the hot and cool side of the grill to create an even rendering. The most important thing with this technique is to make sure the fat renders and does not burn, so keep turning to properly sear the meat and build up a mustardy flavoursome crust.
  13. Once the crust is built but the inside of the joint is still raw, take the Rump Cap off the heat and allow to rest for 10 minutes.
  14. Once rested, slice into one-inch steaks along the grain of the joint and sprinkle with some good quality flaked sea salt.
  15. Put your cut steaks back on the the grill/bbq for a minute on each side so that they remain juicy and medium rare with gloriously charred exterior.


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