Ingredients:
- 1 kg Angus Rump Cap ($18.99)
- 2-3 tbsp Holy Cow BBQ Meat Rub ($1.75) (cost estimated based on 12 uses per jar)
- 2 tbsp olive oil
- Salt to taste
Total estimated cost: $20.74
Approximate Serves: 4-5 People
Cost Per Serving: $5.19!
Instructions:
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Preparing the Angus Rump Cap: a. Remove the Angus Rump Cap from the refrigerator and let it sit at room temperature for about an hour. b. Trim any excess fat or silver skin from the surface of the meat. You may choose to leave a thin layer of fat for extra flavor.
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Applying the Holy Cow BBQ Meat Rub: a. Apply a thin layer of olive oil to the surface of the Angus Rump Cap, ensuring the entire surface is coated. b. Generously sprinkle 2-3 tbsp of the Holy Cow BBQ Meat Rub on the meat, covering all sides. Gently pat the rub into the meat, making sure it adheres well. c. Allow the meat to rest for 15-20 minutes to let the flavors penetrate.
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Preheat the oven and cook the Angus Rump Cap: a. Preheat your oven to 135°C (275°F). b. Place the seasoned Angus Rump Cap on a wire rack placed over a baking tray. c. Insert a meat thermometer into the thickest part of the meat. d. Cook the Angus Rump Cap in the oven until the internal temperature reaches 50-52°C (122-125°F) for medium-rare, or adjust according to your preferred doneness. This may take around 60-90 minutes, depending on the thickness of the meat.
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Reverse sear the Angus Rump Cap: a. Remove the Angus Rump Cap from the oven and let it rest for 10 minutes. b. Preheat a skillet or grill to high heat. c. Sear the Angus Rump Cap on all sides for 1-2 minutes per side, or until a beautiful brown crust forms.
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Rest and serve: a. Once seared, remove the Angus Rump Cap from the heat and let it rest for 5-10 minutes. b. Slice the Angus Rump Cap against the grain and serve with your choice of side dishes.
Enjoy your delicious Reverse Seared Angus Rump Cap with Holy Cow BBQ Meat Rub!