Ingredients (2 servings):
• 1 beef picanha (rump cap) with fat cap 400–600 g
• Coarse salt (or regular salt), pepper
• 1–2 tbsp oil (optional)
• 1 tbsp butter
• 2 cloves garlic (crushed)
• 1–2 sprigs thyme or rosemary (optional)

Score the fat side of the rump cap about 0.5 cm deep without cutting into the meat, then salt and pepper it. In a smoking hot skillet or very hot grill, sear the fatty side first for 2–3 minutes so the fat renders and gets a crispy crust, then turn it over and sear the meaty side (and the other side if necessary) for another 2–4 minutes, depending on thickness and desired internal temperature. At the end, toss in 1 tablespoon of butter and the crushed garlic, baste for 20–30 seconds (if you have it, a sprig of thyme or rosemary can go in too), then remove from heat, rest for 5–10 minutes, and finally slice against the grain.

💡 Pro tip :

The best trick for rump cap: always sear the fat cap first. Once nicely browned and rendered, the meat will crust quickly afterward but remain juicy inside. Slice after resting, otherwise the juices will flow out.