Beef rump steak is a tender and flavorful cut that becomes incredibly juicy when cooked the right way.
This recipe focuses on rendering the fat, creating a crispy outer layer, and keeping the inside soft and pink. With a few simple steps, you can make a restaurant-style beef rump cap at home.
Details
<strong>2–3 people</strong>
<strong>5min</strong>
<strong>18-20min</strong>
<strong>35-40min</strong>
Pan-searing + slow oven roasting
Western
Tools You Will Need
- Heavy frying pan or skillet
- Tongs
- Roasting tray
- Spoon (for basting)
- Sharp knife for slicing
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Ingredients
1 Beef Rump Cap (whole piece)
Salt (for seasoning the fat layer)
Beef fat / beef dripping (½ teaspoon)
(Optional flavour boosters: black pepper, garlic cloves, butter, rosemary)
Step-by-Step Guide
Step 1: Season the Fat Layer
Rub salt onto the fat cap of the beef. This helps the fat crisp up and improves flavour.
Step 2: Heat the Pan
Warm a frying pan on medium heat. Add a small amount of beef fat or dripping.
Step 3: Render the Fat
Place the beef fat-side down.
Let the fat slowly melt, reduce, and turn golden.
This step is important because rendering the fat makes it crispy instead of chewy.
Step 4: Drain Excess Fat
As the fat melts, drain the extra oil from the pan.
Keep cooking until the fat layer becomes thin and evenly coloured.
Step 5: Flip and Baste
Turn the beef over.
Spoon the hot fat from the pan over the meat to heat it evenly and keep it juicy.
Step 6: Move to the Oven
Place the beef in a roasting tray.
Pour the cooking juices from the pan over it.
Bake at 120°C for 10 minutes for a tender, medium-rare finish.
Step 7: Let the Beef Rest
Rest the beef for 10–15 minutes.
This helps the juices settle so the meat stays moist when sliced.
Step 8: Slice Against the Grain
Look at the direction of the meat fibers.
Slice against the grain for soft, tender pieces.
Serve warm and enjoy.
Nutrition Facts
3 servings per container
- Amount Per ServingCalories360
- % Daily Value *
- Total Fat
24g
31%
- Saturated Fat 10g 50%
- Cholesterol 75mg 25%
- Total Carbohydrate
0g
0%
- Dietary Fiber 0g 0%
- Total Sugars 0g
- Protein 28g 57%
- Iron 18mg 100%
- Zinc 30mg 273%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Final Thoughts:
Cooking beef rump cap is simple if you follow the right steps. Rendering the fat gives you a crispy, flavorful crust, and slow oven cooking keeps the inside tender and juicy.
Resting the beef makes a big difference, so don’t skip that step. Enjoy a restaurant-quality beef rump cap at home with minimal effort and maximum flavor.
