Cooking Demo
Herb Crusted Rump Cap
Known for its rich, beefy flavour, @harveybeefwa Rump Cap cooked whole is a MUST-TRY! Covered in fresh herbs and with the fat cap left on, it makes for seriously delicious and juicy steaks.
Steps
- Score the fat cap in a checkered pattern
- Season the fat cap generously with salt
- In a small mixing bowl combine 1/3 cup olive oil, juice of half a lemon, 1 tbsp thyme, 1 tbsp parsley, 1tbsp oregano, 1 tsp chilli flakes, 1 tsp salt and 1 tsp of cracked pepper.
- Flip over to the meat side and add the wet herb mix to the meat covering all sides.
- Place on the barbecue set up for indirect cooking, with the hot charcoal to one side.
- After roughly an hour, the meat should have an internal temperature of roughly 53C- Flip to the fat cap side and grill directly over the charcoal for roughly 2-3 minutes
- Baste the beef with the remaining herb mix during this searing for extra flavour
- Once the fat cap has charred remove and allow to rest for 10-15 minutes
- Slice in to steaks and finish with salt.
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