Uploaded November 2025 | Updated September 2026, 2 weeks ago
Recipe ⬇️ or PRINT: recipetineats.com/rump-cap-roast-picanha-recipe
Rump cap is considered by many to be the best cut for roast beef - prime rib quality without the price tag! But cook it wrong and it’s a chewy disaster. This recipe uses a safe, straightforward method that ends with pure roast beef bliss - edge-to-edge medium rare and a golden, crackly fat cap.
I know that scoring and making the fat cap golden isn't typical but honestly, it's so much nicer to eat and looks better too! At least, I think so. :) - N x ❤️
IMPORTANT: you must have a meat thermometer to take the guess work out of when it is done. Overcooked rump cap is not pleasant. It is not as forgiving as prime rib and tenderloin, and that's one reason it is so much cheaper.
But, cook it properly and you'll get prime rib flavour for much less cost!
----------------
RUMP CAP ROAST (Picanha)
2-2.5 kg / 4-5 lb rump cap / picanha
5 tsp salt flakes (not grains)
1/2 tsp black pepper
DIRECTIONS
Score fat (cut right in), rub meat with 2 tsp salt, and 3 tsp on fat cap (half pepper on each side). Roast on rack at 140°C/285°F (120°C fan) until the internal temperature is 48°C / 118°F (~70 minutes - 1 1/2 hrs). Rest 30 minutes, brown fat cap quickly under very hot oven grill/broiler (3 min max) - be close, about 5 - 7cm / 2-3" on super high. Serve immediately!
SAUCE OPTIONS:
Chimichurri butter (pictured in video) recipetineats.com/chimichurri-butter
Roasted garlic butter (in video) recipetineats.com/roasted-garlic-butter
Classic Chimichurri recipetineats.com/skirt-steak-with-chimichurri-sauce
Bearnaise recipetineats.com/bearnaise-sauce
Cowboy butter recipetineats.com/cowboy-butter
Cafe de Paris recipetineats.com/cafe-de-paris-butter-sauce-for-steak
Creamy mushroom sauce recipetineats.com/mushroom-sauce
My favourite Blue Cheese Sauce - page 330 of Dinner
Red wine sauce - page 327 of Dinner
#picanharoast #rumpcap #rumpcaproast
Recipe ⬇️ or PRINT: recipetineats.com/rump-cap-roast-picanha-recipe
Rump cap is considered by many to be the best cut for roast beef - prime rib quality without the price tag! But cook it wrong and it’s a chewy disaster. This recipe uses a safe, straightforward method that ends with pure roast beef bliss - edge-to-edge medium rare and a golden, crackly fat cap.
I know that scoring and making the fat cap golden isn't typical but honestly, it's so much nicer to eat and looks better too! At least, I think so. :) - N x ❤️
IMPORTANT: you must have a meat thermometer to take the guess work out of when it is done. Overcooked rump cap is not pleasant. It is not as forgiving as prime rib and tenderloin, and that's one reason it is so much cheaper.
But, cook it properly and you'll get prime rib flavour for much less cost!
----------------
RUMP CAP ROAST (Picanha)
2-2.5 kg / 4-5 lb rump cap / picanha
5 tsp salt flakes (not grains)
1/2 tsp black pepper
DIRECTIONS
Score fat (cut right in), rub meat with 2 tsp salt, and 3 tsp on fat cap (half pepper on each side). Roast on rack at 140°C/285°F (120°C fan) until the internal temperature is 48°C / 118°F (~70 minutes - 1 1/2 hrs). Rest 30 minutes, brown fat cap quickly under very hot oven grill/broiler (3 min max) - be close, about 5 - 7cm / 2-3" on super high. Serve immediately!
SAUCE OPTIONS:
Chimichurri butter (pictured in video) recipetineats.com/chimichurri-butter
Roasted garlic butter (in video) recipetineats.com/roasted-garlic-butter
Classic Chimichurri recipetineats.com/skirt-steak-with-chimichurri-sauce
Bearnaise recipetineats.com/bearnaise-sauce
Cowboy butter recipetineats.com/cowboy-butter
Cafe de Paris recipetineats.com/cafe-de-paris-butter-sauce-for-steak
Creamy mushroom sauce recipetineats.com/mushroom-sauce
My favourite Blue Cheese Sauce - page 330 of Dinner
Red wine sauce - page 327 of Dinner
#picanharoast #rumpcap #rumpcaproast
