Dinner

Beef Rump Cap Roast (Picanha) Recipe

ByNoah Steele March 25, 2026March 25, 2026

Introduction

Beef rump cap roast, also known as picanha, is a flavorful and tender cut that slow-roasts beautifully. This recipe guides you to a perfectly cooked medium-rare roast with a crispy, golden fat cap. Serve it sliced thin with your favorite sauce for an impressive meal.

A close-up of two thick slices of medium-rare roast beef stacked on a wooden board, showing a bright pink center with visible meat fibers and a juicy texture. The top slice is held upright by a pair of black chopsticks grasped by a woman's hand above the beef. Both layers have a brown, crispy, and slightly textured outer crust with a thin white fat line just under the crust. The background features a soft, out-of-focus white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 kg / 4 lb beef rump cap (picanha), silver skin trimmed off
5 tsp sea salt flakes (or 3 1/2 tsp cooking salt / kosher salt)

1/2 tsp black pepper
Chimichurri butter, roasted garlic butter, or sauce of choice (optional)

Instructions

Step 1: Preheat the oven to 140°C / 285°F (120°C fan-forced). Pat the beef dry with paper towels to remove excess moisture.
Step 2: Score the fat cap in 2.5cm (1″) diamond shapes, cutting well into the fat but not into the meat.

Step 3: Rub 2 teaspoons salt and half the pepper onto the meat surfaces (underside and sides). Rub the remaining 3 teaspoons salt and pepper into the fat cap.
Step 4: Place the beef on a rack set over a baking tray. Insert an oven-safe meat thermometer into the thickest part if available.
Step 5: Roast until the internal temperature reaches 48°C / 118°F, about 70 to 90 minutes depending on your oven.

Step 6: Remove the beef from the oven and let it rest uncovered on the counter for 30 to 40 minutes. The temperature will rise to about 56°C / 133°F (medium rare).
Step 7: Halfway through resting, preheat the oven grill/broiler on high, positioning the rack so the fat cap will be about 12cm (5″) from the heat source.
Step 8: Grill the fat cap for 2 to 3 minutes until golden and slightly crisp. Watch closely to prevent burning, removing it after a maximum of 3 minutes.

Step 9: Slice the beef thinly into 8mm (1/3″) slices against the grain. Serve immediately with your favorite sauce or butter.

Tips & Variations

Use a meat thermometer for accurate cooking and ideal medium-rare results.
Score the fat carefully; cutting slightly into the meat is okay, but avoid deep cuts.

For thicker slices (up to 1.25cm / 1/2″), use high-quality beef like Wagyu.
Try different accompaniments such as chimichurri butter, bearnaise, or creamy mushroom sauce for variety.

Storage

Store leftover sliced beef in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or covered skillet to avoid drying out. It’s best enjoyed fresh but makes excellent cold cuts for sandwiches.

How to Serve

A close-up image shows two thick slices of medium-rare cooked meat stacked on top of each other, held by a woman's hand gripping a knife from above. Each slice has three main layers: a crispy, golden-brown top crust with a slightly textured surface, a thin, white fat layer just below the crust, and a juicy, tender deep pink interior with visible grain lines. The meat rests on a wooden board, with visible moisture and texture, and the background is a simple white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook this roast to a different doneness?

Yes, adjust cooking time to your preference and monitor internal temperature carefully. For medium, aim for around 60°C (140°F) before resting. Remember the internal temperature rises slightly during resting.

Why do I need to rest the meat after roasting?

Resting allows juices to redistribute within the roast, making the meat more tender and juicy. It also helps the internal temperature rise gently to the perfect doneness.