Rump Cap Recipe
Make Rump Cap Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Preparing the Rump Cap
Start by trimming any excessive fat from the rump cap, leaving a thin layer for flavor.
- 2
Marinating
In a small bowl, mix the coarse sea salt, black pepper, minced garlic cloves, olive oil, chopped rosemary, and thyme to create a marinade. Coat the rump cap evenly with this mixture, ensuring it’s well covered. Let it marinate for at least 30 minutes at room temperature or, for best results, refrigerate it overnight.
- 3
Preheating the Grill
Preheat your grill to medium-high heat. If using charcoal, make sure the coals are glowing white before cooking.
- 4
Cooking the Beef
Place the marinated rump cap on the grill, fat side up. Grill for about 15-20 minutes per side for medium-rare, adjusting the time based on thickness and desired doneness. Use a meat thermometer to check for an internal temperature of 55°C (130°F) for medium-rare.
- 5
Resting
Once cooked, remove the rump cap from the grill and let it rest for 10-15 minutes. This allows the juices to redistribute within the meat.
- 6
Slicing and Serving
Slice the rump cap against the grain into thick slices. Serve immediately with your choice of sides.
