Rump cap
Rapstek
55°CRest 15 min
Pull temperature for medium rare
Score the fat cap, salt it hard, cook it whole.
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Safe minimum 63°CUSDA
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On the grill
Leave the fat cap on and score it in a crosshatch. Cook fat-side to the fire first so it renders and bastes the meat underneath rather than just charring.
Traditionally skewered and sliced into thick steaks as it cooks, but a whole piece works just as well reverse seared and carved at the end.