- 3.2-3.5kg whole beef centre rump or 1.2-1.5kg picanha, room temperature
- Salt and pepper
- Optional: premade spice rub of your choice
How to break down a whole beef rump
- Pat the rump dry with a paper towel.
- Place the rump fat side down on a large chopping board and remove the pillow steak or muscle (the flap sitting on top of the rump). Trim the excess fat and sinew.
- Identify the picanha or rump cap (the muscle that runs along the top of the rump, separated by sinew from the centre rump).
- Loosen the centre rump from the picanha with your fingers, then use a sharp knife to separate it from the picanha until you reach the fat layer. Cut straight through the fat to divide into the centre rump and picanha.
- For the centre rump: Trim the sinew and excess fat. Keep whole or alternatively cut into steaks of 2cm thickness against the grain for rump steaks.
- For the picanha: Trim the sinew and excess fat. Keep whole or alternatively, cut into steaks of 2cm thickness with the grain for picanha steaks.
- Break down the whole rump into two pieces
- Preheat your oven to 200°C bake.
- Rub the beef with olive oil and season with salt and pepper.
- Bring a large casserole dish to high heat and sear the beef on all sides until golden brown.
- Place the beef fat side up and cook in the oven until it has reached your desired level.
For rare: Cook the centre rump for 105-115 minutes or the picanha for 55-65 minutes, or until an internal temperature of 49°C to 55°C.
For medium rare: Cook the centre rump for 115-125 minutes or the picanha for 65-75 minutes, or until an internal temperature of 55°C to 60°C.
For medium: Cook the centre rump for 125-135 minutes or the picanha for 75-85 minutes or until an internal temperature of 60°C to 65°C.
For medium-well: Cook the centre rump for 135-145 minutes or the picanha for 85-95 minutes, or until an internal temperature of 68°C to 74°C.
For well done: Cook the centre rump for 145-155 minutes or the picanha for 95-105 minutes or until an internal temperature of 75°C.
- Set aside to rest for 15 minutes before slicing.