Rump Cap Recipe
Make Rump Cap Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat
Seasoning
Accompaniments
Method
Preparation
- 1
Prepare the Rump Cap
Remove the Rump cap from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps it cook evenly.
- 2
Season the Meat
In a small bowl, mix together the kosher salt, black pepper, and garlic powder. Rub the mixture all over the rump cap, ensuring an even coating. Drizzle the olive oil over the meat and rub it in to help the seasoning adhere.
Cooking
- 3
Preheat the Grill
Preheat your grill to high heat, around 200°C (400°F).
- 4
Grill the Rump Cap
Place the seasoned rump cap on the grill, fat side up. Grill for about 15-20 minutes on each side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to check the internal temperature, aiming for 55-60°C (130-140°F) for medium-rare.
- 5
Rest the Meat
Once cooked, remove the rump cap from the grill and let it rest on a cutting board, tented with aluminum foil, for about 10 minutes. This allows the juices to redistribute.
Serving
- 6
Slice and Serve
After resting, slice the rump cap against the grain into even pieces. Garnish with chopped fresh parsley and serve with lemon wedges on the side.
