rump cap

Sous vide top sirloin cap, also known as rump cap, rump cover, coulotte steak or picanha is easy to make, super tender and full of incredible natural flavor. This wonderfully marbled cut of beef is both economical and sure to impress your dinner guests.

Sous Vide Top Sirloin Cap (Picanha)

Top sirloin cap roast (picanha) (1.5-3 pound range)

coarse kosher salt

avocado oil

Take the roast out of the refrigerator and let it come to room temperature for 30-60 minutes.

Fill a large container or pot with water and set your sous vide immersion circulator to 131 degrees.

With a sharp paring knife, score the fat cap on the roast in a cross hatch pattern. Season all sides of the roast with kosher salt.

Place whole roast in a heavy duty freezer bag or vacuum seal bag and remove all of the air using a vacuum sealer or the water displacement method.

Make sure the bag is sealed and fully immerse in water bath heated to temperature. Clip the top of the bag to the side of the container.

Cover water bath with lid or plastic wrap and cook for 4 hours.

Remove roast from water bath and plastic bag and pat dry with paper towels.

Heat a cast iron skillet over medium-high heat until very hot and add avocado oil. When it shimmers, use tongs to carefully place the roast fat cap side down and sear for 2-3 minutes. Flip the roast and sear for another 2-3 minutes.

Slice against the grain and serve.

Cook &#39;Em Up Reverse Seared Rump Cap

Rump Cap Whole (Approx 2kg)

Lane's Signature BBQ Rub

Tbsp Plain Flour

Cup Cape Grim Beef Stock

Butternut Pumpkin (Approx 500 grams)

Large White/desiree Potatoes

Brown Onion (Diced)

1Tsbp Garlic (Minced)

Tbsp Olive Oil

Roll Pink Butcher's Paper

Before Cooking: Take your rump cap out of the fridge or esky about 45 minutes before dinner.&amp;nbsp;

Pre-heat your camp oven or heat source.&amp;nbsp;

Take 4 large potatoes and slice them ¾ of theway through. This is called Hassleback. Drizzle them with olive oil and seasonwith salt and pepper.

Put them inyou camp oven (or on a tray in the oven if you are at home) Cook till justtender. About an hour in camp oven. (About 45min in oven at home at around180°C)

Peel anddeseed a half butternut pumpkin. Slice about 2mil thick and set aside.

Pre-heatBBQ to about 100°C.

Remove RumpCap from packaging. Trim the fat from the rump cap until it is about 3milthick. Take your knife and slice the fat from the muscle in one piece BUT leaveattached just at one end. You want a fat flap situation happening. This willhelp keep the moisture in your meat.Note: Note: Ifyou have a nicely marbled piece of rump, disregard the above step. Just takethe fat completely off the meat. The fat marbling will do this for you. Flipand remove any sinew.

Rub bothsides of the meat generously and place in a foil tray. 

Half crush another foil tray and place it upsidedown in the grill plate. This will create some elevation and a secondbarrier from the flames underneath. Put the foil tray with the meat in it on top ofthe crushed foil tray and close the lid of the BBQ.(You can add some wood chips or a smoking brickat this point to the grill for a real southern BBQ flavour)

You want totake the meat to an internal temperature to between 45-50°C. This should takebetween 35 and 45 min.We strongly recommend using a thermometer for this step.Note: Ifyou make a mistake with the BBQ temperature and the meat gets too hot tooquickly. Just take the meat off and rest it for 10 min. Put in back on thegrill directly at a high heat to get some colour on the outside. Then justcarve it like a roast. Not the end of the world. 

While themeat is resting, check the potatoes. If they are ready just take the camp ovenoff the coals and set aside. 

Fine dice a ¼ of a brown onion and sauté in a saucepan until tender, addtsp garlic and cook out.&amp;nbsp;Add flour and cook for 1 min. Add pan juices and cookout. Slowly add stock and cook till nice consistency. Set aside for plate up.

Drizzle pumpkin with olive oil and season with salt and pepper. Putstraight on the grill on a medium to high heat. This should only take about 3min aside.&amp;nbsp;You want some nice char marks and the pumpkin to be just tender.&amp;nbsp;

Time to cutthe steaks. Turn heat up on grill to high. Locate the grain marker you made. It should have you cutting the Caplength ways not across. The edge pieces will definitely be over cooked. Sliceabout an inch in from the edge, following your grain maker. Now cut about 1 ½inch steaks. You should end up with 4-5 off a 1kg Rump Cap. Place steakstraight on grill, high heat! Give the steaks 30-40secons a side. Just enoughto get nice char marks.

Platepotatoes and pumpkin in middle of the plate. Lay over steak and finish withsauce. 

Enjoy!

Just a few ingredients are needed for one of the beefiest, most incredible cuts of smoked beef you'll ever sink your teeth into!

How to Smoke The Best Picanha (Top Sirloin Cap)

Picanha,

Tablespoons kosher salt

Tablespoons Chupacabra Brisket Magic Seasoning

1.    Place a cooling rack inside a rimmed baking pan. Place the Picanha on the cooling rack, fat cap side down. Liberally sprinkle kosher salt onto the meat and pat it in. Place the whole tray into the fridge, uncovered for up to 24 hours.2.    When you&#8217;re ready to smoke, preheat the smoker. Using oak/hickory/pecan or even mesquite flavored pellets, preheat the smoker to 225F.3.    Remove the Picanha from the fridge, wipe off the excess salt if any remains, and coat the flesh side of the meat with the Chupacabra Brisket Magic Seasoning. Pat it in to set. Flip the meat over, score the fat cap with crosshatch marks going in about 1/4&#8243;, and season with more Chupacabra Brisket Magic. Insert a MEATER Probe into the thickest part of the meat.4.    Place the prepared Picanha onto the top rack of the Yoder Smokers YS640 fat cap facing up. Smoke until the internal temp reaches 115F. Remove from the smoker, and loosely cover with foil. Remove the diffuser door (and plate if you wish) from the smoker and increase the temperature to 400F. You&#8217;ll want to &#8216;sear&#8217; the beef to finish it.5.    Once the smoker is to temp, slice the Picanha into 1 &#8211; 1.5&#8243; thick slices as shown in the video and pictures. Place the slices onto the grill where the flames are hitting it flipping every 30-60 seconds. I HIGHLY recommend you pay a little more attention to the fat cap and sear to develop a crust. That can be amazing when seared perfectly.6.    The temps of your meat should reach 125/130. Any higher and you risk tough meat. *Picanha tends to be on the rare/medium-rare side.

Ok,  this is officially in my list! I need this! Thanks for the recipe!

Looks fantastic and I the aroma is well…. Definitely on my wish list 🩵😉

Holy crap Lori you weren't kidding about this recipe or the cut of beef!  I've never tasted beef this good!  I picked up some at my business costco and figured I'd try this as everytime you posted this on facebook I'd drool. 

The whole family went nuts over this and begged me to make this again!  10 stars for sure!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1726625116/nku9w8ybdsyozl1wy5rx.mp4

Just a few ingredients are needed for one of the beefiest, most incredible cuts of beef you'll ever sink your teeth into!

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Top 3 rump cap recipes from across the web

The most viewed rump cap recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sous Vide Top Sirloin Cap (Picanha)

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How to Smoke The Best Picanha (Top ...

The most viewed rump cap recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Cook 'Em Up Reverse Seared Rump...