Reversed seared rump cap

This reverse-seared rump steak is all about control and confidence. Cooking the beef gently first ensures perfect edge-to-edge doneness, before finishing hot and fast to render the fat and build a deep, flavourful crust – a simple technique that delivers restaurant-level results at home.

Ingredients

1.2kg rump cap (picanha), fat trimmed but left with 1cm fat cap

1 tbsp olive oil

1 tbsp sea salt

1 tsp cracked black pepper

2 sprigs rosemary

2 garlic cloves, crushed

CHEF TIP

Save the rendered fat in the pan — perfect for potatoes or basting veg.

METHOD

Rub the rump cap with olive oil, sea salt, black pepper, rosemary and garlic. Place on a wire rack set over a tray.

Cook in a low oven or water bath at 50°C for 6 hours until evenly tender. Rest for 15 minutes.

Heat a heavy skillet or BBQ until smoking hot. Sear the rump cap fat-side down first to crisp and render, then quickly sear the other sides for a deep crust.

Slice against the grain into thick strips and serve immediately.