Cook 'Em Up Reverse Seared Rump Cap

If you've never reverse seared a thick cut steak or a whole piece of beef before - this will change your life and the way you cook forever. The process involves baking in an oven, grill or smoker followed by searing on a pan. 

This gives you a perfectly even cook across the entirety of your meat (no grey banding) and the glistening, crusted sear that comes from a strong maillard reaction as well as an extremely tender piece of beef. 

For today's rump cap, we're cooking for about 45 minutes at 100c on indirect heat (the meat isn't in direct contact with a heat source), then we rest the rump cap and slice into thick steaks. After steaking, we get our heat source ripping hot and sear on all sides. 




Cutting Against the Grain

By cutting against the grain, we want to cut through the fibers and shorten them, rather than cut in the same direction that they run. This makes it easier to chew through, since a lot of the hard work of breaking up the muscle fibers has already been done for you.

Once you find the way the grain in your meat is running (think back to woodwork class here), you want to mark it - as it's much more difficult to find once cooked. 

Locate the grain and place a small nick line in the meat so you know what direction to slice the meat later. This step is very important with Rump Cap. The grain doesn’t run in the direction you think it does. 

Our recipe below takes you through the process of reverse searing in a Weber Gas BBQ, but feel free to take the process to an oven and cast iron pan, or a charcoal BBQ. 

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