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If you're looking to impress at your next cookout, this rump cap recipe is exactly what you need. Picanha, also known as the top sirloin cap, is one of the most flavorful cuts of beef out there, and it delivers a tender, juicy bite every time when cooked right. This is my go-to method when I want that golden brown crust, robust beefy flavor, and fantastic presentation all in one.
I love this rump cap recipe because it's easy to find at a good butcher or even your local supermarket, and it doesn't need a ton of fancy prep to shine. The thick layer of fat, or fat cap, renders beautifully as it grills, basting the meat naturally. With a little sea salt or kosher salt, freshly cracked black pepper, and some olive oil (or extra virgin olive oil), you've got a show-stopping rump cap recipe perfect for a dinner party or special occasion - or just family steak night.
Why You'll Love This Recipe
The rump cap recipe stays incredibly juicy thanks to that thick cap of fat. You get that golden crisp, golden brown exterior while keeping the inside a perfect medium rare. It slices into beautiful thick steaks that make for a fantastic presentation every time when you nail that internal temperature.
Ingredients / Tools You’ll Need
- 1 Whole Picanha Roast (2.5 to 3 lbs), fat cap on
- 2 tablespoon kosher salt (or sea salt)
- 2 tablespoon freshly cracked black pepper (if possible)
- 1 teaspoon garlic powder (optional)
- 1 teaspoon smoked paprika (optional)
- 4 tablespoon olive oil
- Meat thermometer
- Charcoal or gas grill with two-zone setup
- Tongs
- Cutting board and sharp knife
Instructions
Preparation:
Start by trimming just the excess fat from the top of the meat, but leave the fat cap mostly intact. That’s what keeps this rump cap recipe juicy and packed with flavor. Slice the roast into four thick steaks—about 1.5 to 2 inches thick—this is the sweet spot for even cooking and that gorgeous sear.
Let the meat come to room temperature before placing on the grill. Season it then let the meat absorb rump cap recipe absorb the salt and pepper while coming to temp. This helps to ensure even cooking. To season the rump cap recipes, coat the steaks with olive oil on all sides, then sprinkle generously with sea salt and black pepper. If you want an extra punch, throw on a bit of garlic powder and smoked paprika for added depth to this rump cap recipe.
Cooking:
Get your grill set up for two-zone cooking. That means medium-high heat on one side for searing, and medium-low heat on the other for indirect cooking. Once it’s hot, lay the steaks fat side down directly over the heat. The sizzle from that thick layer of fat hitting the grates is what you want to hear.
Sear for about 2 to 3 minutes per side, rotating as needed to get a golden brown crust all around. Don’t skip searing the sides of the thick steaks either—just 90 seconds on each edge makes a difference. After that, move the steaks over to the cooler side of the grill and close the lid.
Use a meat thermometer to keep tabs on the internal temperature. For rare, pull the steaks at 125°F; medium rare, 130–135°F; medium, 140–145°F. Don’t overcook this cut of beef—it really shines in that medium rare zone.
Serving Suggestions:
Once they’re cooked to your liking, transfer the steaks to a warm place and let them rest for 8 to 10 minutes. This lets the juices settle back into the meat. Then slice against the grain into thick slices, and serve with a side of bright green colors - grilled veggies, a fresh salad, or my personal favorite, chimichurri sauce.
The combination of juicy beef and fresh chimichurri sauce is unbeatable. I also love serving this as part of a platter with roasted potatoes and a small saucepan of dipping sauce or compound butter on the side. Perfect for a casual dinner party or when you just want to treat yourself.
Recipe Notes & Pro Tips
One of the best tips I can give you is to make sure the steaks are fully at room temperature before grilling. That’s going to help them cook evenly and give you a more consistent internal temperature. Also, don’t skimp on letting them rest—this makes a huge difference in juiciness.
If you’re working with a whole roast instead of individual steaks, you can use the pan-roasted method. Start it in an ovenproof frying pan on the stovetop to get a crust, then move it to the oven to finish. Just make sure to preheat the oven to 375°F and use a meat thermometer to monitor the doneness.
For a different twist, try slow cook or oven roast methods with this same rump cap recipe. It’s incredibly versatile and works with different methods depending on the time you have. If you don’t have a grill, a large frying pan or cast iron skillet on medium heat will work too.
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I’ve even cooked this on a baking tray in the oven when the weather didn’t cooperate. Still came out juicy and full of that robust beefy flavor. It’s one of the most flavourful cuts of beef, and once you master it, you’ll see why I keep coming back to it.
Variations
Swap the chimichurri sauce for a red wine reduction if you want a more elegant vibe.
Slice the cooked steaks thinly and pile them onto crusty bread for the best steak sandwich ever.
You can also cut this into coulotte steaks or small pieces for skewers—super fun for a casual backyard gathering.
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If you find a good butcher, ask for rump roast or sirloin cap specifically—both terms work depending on where you're shopping. Using different methods like reverse sear or oven roast gives you flexibility, especially if the grill isn’t an option.
The beauty of this rump cap recipe is that you can adapt it to whatever gear you’ve got and still get mouthwatering results. Whether you're cooking picanha over live fire or searing it indoors, it’s hard to mess this one up if you follow the basics.
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Grilled Picanha Recipe - Rump Cap / Top Sirloin Cut
Ingredients
- 1 Whole Picanha Roast 2.5–3 lbs, fat cap on
- 2 tablespoon Kosher Salt adjust to taste
- 2 tablespoon Freshly Cracked Black Pepper
- 1 teaspoon Garlic Powder optional
- 1 teaspoon Smoked Paprika optional
- 4 tablespoon Olive Oil
Instructions
- Trim only the excess fat from the picanha, making sure to leave the fat cap mostly intact. Slice the roast into four thick steaks as shown, about 1.5 to 2 inches each. Lightly coat each steak with olive oil, then season all sides with kosher salt and black pepper. Add garlic powder and smoked paprika if you like a little extra flavor.
- Preheat your grill for two-zone cooking by setting one side to high heat for searing and the other side to lower heat for indirect cooking. Once hot, place the steaks fat-side down over the direct heat. Sear for 2 to 3 minutes per side until a deep, golden crust develops. Rotate to sear on each side of the steak for about 90 seconds each.
- After searing, move the steaks to the cooler side of the grill. Close the lid and let them finish cooking slowly until they reach your desired internal temperature: 125°F for rare, 130–135°F for medium rare, or 140–145°F for medium.
- Remove the steaks from the grill and let them rest for 8 to 10 minutes before slicing. Be sure to cut against the grain for maximum tenderness, then serve and enjoy.
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