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.
Watch the whole episode and the rest of CookemUp on Trak Yakker by clicking the tile below.
Cook 'Em Up Reverse Seared Rump Cap
Cook 'Em Up
Before Cooking: Take your rump cap out of the fridge or esky about 45 minutes before dinner.
Pre-heat your camp oven or heat source.
Take 4 large potatoes and slice them ¾ of the way through. This is called Hassleback. Drizzle them with olive oil and season with salt and pepper.
Put them in you camp oven (or on a tray in the oven if you are at home) Cook till just tender. About an hour in camp oven. (About 45min in oven at home at around 180°C)
Peel and deseed a half butternut pumpkin. Slice about 2mil thick and set aside.
Pre-heat BBQ to about 100°C.
Remove Rump Cap from packaging. Trim the fat from the rump cap until it is about 3mil thick. Take your knife and slice the fat from the muscle in one piece BUT leave attached just at one end. You want a fat flap situation happening. This will help keep the moisture in your meat.
Note: Note: If you have a nicely marbled piece of rump, disregard the above step. Just take the fat completely off the meat. The fat marbling will do this for you. Flip and remove any sinew.
Rub both sides of the meat generously and place in a foil tray.
Half crush another foil tray and place it upside down in the grill plate. This will create some elevation and a second barrier from the flames underneath. Put the foil tray with the meat in it on top of the crushed foil tray and close the lid of the BBQ.
(You can add some wood chips or a smoking brick at this point to the grill for a real southern BBQ flavour)
You want to take the meat to an internal temperature to between 45-50°C. This should take between 35 and 45 min.
We strongly recommend using a thermometer for this step.
Note: If you make a mistake with the BBQ temperature and the meat gets too hot too quickly. Just take the meat off and rest it for 10 min. Put in back on the grill directly at a high heat to get some colour on the outside. Then just carve it like a roast. Not the end of the world.
While the meat is resting, check the potatoes. If they are ready just take the camp oven off the coals and set aside.
Fine dice a ¼ of a brown onion and sauté in a saucepan until tender, add tsp garlic and cook out.
Add flour and cook for 1 min. Add pan juices and cook out. Slowly add stock and cook till nice consistency. Set aside for plate up.
Drizzle pumpkin with olive oil and season with salt and pepper. Put straight on the grill on a medium to high heat. This should only take about 3min a side.
You want some nice char marks and the pumpkin to be just tender.
Time to cut the steaks. Turn heat up on grill to high. Locate the grain marker you made. It should have you cutting the Cap length ways not across. The edge pieces will definitely be over cooked. Slice about an inch in from the edge, following your grain maker. Now cut about 1 ½ inch steaks. You should end up with 4-5 off a 1kg Rump Cap. Place steak straight on grill, high heat! Give the steaks 30-40secons a side. Just enough to get nice char marks.
Plate potatoes and pumpkin in middle of the plate. Lay over steak and finish with sauce.