Rump Cap Roast (Picanha)

Step 1: Preheat the oven to 140°C/285°F (120°C fan-forced).

Step 2: Pat excess moisture off the surface of the rump cap with paper towels.

Step 3: Score the fat cap into 2.5 cm / 1-inch diamonds. Cut well into the fat, but do not cut into the meat. If you cut into the meat, it is not a disaster.

Step 4: Rub 2 teaspoons of the salt and half the pepper over the meat, including the underside and sides. Rub the remaining 3 teaspoons of salt and the remaining pepper into the fat cap.

Step 5: Place the beef on a rack set on a tray. If using an oven-safe meat thermometer, insert it into the middle of the thickest part of the beef.

Step 6: Roast until the internal temperature reaches 48°C / 118°F, about 70 to 90 minutes. The time varies, so use a thermometer to check.

Step 7: Remove the beef from the oven and leave it uncovered on the counter for 30 to 40 minutes. The internal temperature will rise to 56°C / 132.8°F.

Step 8: Halfway through the resting time, preheat the oven grill or broiler to its highest setting. Arrange the shelf so the surface of the fat cap is 12 cm / 5 inches from the heat element.

Step 9: Grill the rump cap for 2 to 3 minutes, until the fat cap is golden and a little crisp. Watch closely because it can burn quickly. Remove it after 3 minutes even if it is not golden enough, to avoid overcooking the beef.

Step 10: The beef is ready to serve; it does not need to rest again.

Step 11: Cut the beef into thin 8 mm / 1/3-inch slices and serve with a sauce of your choice. If using wagyu, slices can be up to 1.25 cm / 1/2 inch thick. Avoid thick slices with other rump cap.