Rump Cap Steaks: How to Cut and Grill Picanha Steaks

Rump cap steaks are thick steaks cut from the rump cap, the cut Brazilians call picanha, each with a strip of fat along one edge. Season them with coarse salt, grill them over hot direct heat and turn them often until the centre reaches 55°C. Rest them for 10 minutes, then slice them thin against the grain. That is how Adriano Andrade, the 2025 SCA Australia points champion in steak, cooks his.

What is a rump cap steak?

It is a slice of the rump cap, the triangular muscle on top of the beef rump, and it keeps a strip of the fat cap along one side. Australian butchers sell rump cap steaks already cut, often in portions of around 200 to 250 g, or you can buy the whole cap and cut the steaks yourself. More on the cut itself is in What Is Picanha? Rump Cap in Australia

Is a rump cap steak the same as a rump steak?

No. A rump steak comes from the other muscles of the rump, underneath the cap. The rump cap is a separate muscle with its own thick layer of fat, and it is the one Brazilians call picanha.

How do you cut a rump cap into steaks?

1. Turn the cap over and remove the silver skin from the underside.
2. Turn it back and score the fat in a criss-cross, without cutting into the meat.
3. Cut the cap into steaks along the grain, so that when you slice the cooked steaks you are cutting across it.
4. Make them thick. Adriano cuts his steaks about 5 cm thick, and a little thinner if you like your beef well done.

Adriano usually cooks the cap whole first and cuts the steaks afterwards. Both ways are below.

How do you season rump cap steaks?

With coarse salt, on both sides. Adriano uses his Picanha seasoning, a mix of rock salt, herbs and dehydrated vegetables with no added sugar, so nothing burns on the fat. Plain rock salt works too. The starting point on the jar is 10 g per kilo of meat. Press the crystals in. It will look like a lot of salt, and that is fine: you knock the extra off before you slice.

How do you grill rump cap steaks Adriano's way?

He cooks the cap in two stages, as in his two picanha videos:

1. Set up a kettle for indirect cooking with lump charcoal on both sides, at about 180°C, and cook the whole cap fat side up in the middle for 30 to 40 minutes.
2. Turn it and cook the fat over the coals until it turns golden. Keep it moving, because the fat catches fire easily.
3. Rest it for 10 minutes, then cut it into steaks about 5 cm thick.
4. Season both sides of each steak again and put them back over direct heat, turning every 30 seconds, until the centre reaches 55°C. In his longer video that takes 2 to 3 minutes a side.
5. Rest the steaks for 10 minutes, knock off the extra salt and slice thin, against the grain.

The full recipe, with the ingredients and the video, is in Picanha (Rump Cap) on the Kettle.

What if you bought the steaks already cut?

Skip the first stage. Season the steaks and get the barbecue hot for direct grilling. Stand each steak on its fat edge first, holding it with tongs, until the fat browns and starts to render. Then lay the steaks flat and turn them every 30 seconds until the centre reaches 55°C. Rest them for 10 minutes before slicing.

What temperature should rump cap steaks reach?

Adriano takes his off at 55°C in the centre, measured with a probe thermometer, then rests them. That gives a medium rare steak. For rare, medium or well done, the temperatures are in our steak doneness chart in °C.

How do you serve picanha steaks?

Sliced thin against the grain. In Brazil they often go on the table on their own, or with cassava flour sprinkled over for texture. Adriano also serves them with chimichurri: his chimichurri sauce recipe uses Gringo, a dried chimichurri seasoning with no added salt, so it does not make the salted beef any saltier.

Rump cap steak questions

How thick should rump cap steaks be?

About 5 cm, the way Adriano cuts them. A thick steak gets a good crust on the outside before the centre goes past medium rare. Cut them thinner if you prefer well done.

Should you trim the fat off a rump cap steak?

No. The fat is what makes the cut. Score it, salt it and let it brown on the grill.

How long do you cook rump cap steaks?

Only a few minutes a side on hot direct heat, but the time depends on the thickness and the fire. Go by the thermometer and take them off at 55°C.

Can you cook rump cap steaks in a pan?

Yes. Use a heavy pan over high heat, brown the fat edge first, then cook the flat sides, turning often, to the same 55°C. Adriano cooks his over charcoal.

What else goes well with rump cap?

Other BBQ Religion seasonings for beef are on the beef rubs page, and the Brazilian jars are together under Brazilian BBQ.

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