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Easy Grilled Rump Cap Recipe – Picanha – Top Sirloin Cut

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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.

A large, raw beef brisket sits on a black roasting tray, ready for cooking. The meat is marbled with fat and has a reddish-brown color, with a textured wooden surface in the background. For a rump cap recipe

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 tbsp kosher salt (or sea salt)
  • 2 tbsp freshly cracked black pepper (if possible)
  • 1 tsp garlic powder (optional)
  • 1 tsp smoked paprika (optional)
  • 4 tbsp 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.

A close-up of a knife trimming silver skin from a raw cut of beef on a metal tray, with a wooden cutting board in the background.

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.

A hand wearing a black glove is pressing down on a raw steak placed on a black tray. A green bottle with a yellow nozzle is visible in the background.

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.

A large cut of raw beef, heavily coated with cracked black pepper, sits on a black tray. Behind it, a clear container of black pepper is tipped onto its side, spilling pepper onto the surface.

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.

Four thick, raw beef steaks coated with coarse black pepper and seasoning are arranged on a wooden cutting board, with a rustic wood background visible at the top.

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.

Three thick, seasoned steaks are cooking on a grill with visible grill marks and smoke rising, suggesting they are being cooked outdoors on a barbecue.

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.

Three seasoned steaks grilling over an open flame on a barbecue, with visible grill marks and a slight smoky haze. The background is slightly blurred, emphasizing the sizzling meat in the foreground.

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.

Two grilled steaks with visible grill marks rest on a wooden cutting board with a geometric pattern, showing a juicy, well-cooked exterior.

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.

Two pieces of medium-rare steak, one whole and one sliced, rest on a patterned wooden cutting board, revealing a juicy pink interior and a seasoned brown crust.

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.

Other Recipes You’ll Love:

Two pieces of medium-rare steak, one whole and one sliced, rest on a patterned wooden cutting board, revealing a juicy pink interior and a seasoned brown crust.

Grilled Picanha Recipe – Rump Cap / Top Sirloin Cut

Print Pin Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 133kcal

Ingredients

  • 1 Whole Picanha Roast 2.5–3 lbs, fat cap on
  • 2 TBSP Kosher Salt adjust to taste
  • 2 TBSP Freshly Cracked Black Pepper
  • 1 tsp Garlic Powder optional
  • 1 tsp Smoked Paprika optional
  • 4 tbsp 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.

Nutrition

Calories: 133kcal | Carbohydrates: 1g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 22mg | Sodium: 2347mg | Potassium: 149mg | Fiber: 0.2g | Sugar: 0.05g | Vitamin A: 164IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 1mg

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