Essential Guide to Rump Cap

Instructions

• 1Place the Joule™ Turbo Sous Vide inside a pot or large vessel (max 5 gallons) and place on a trivet. Fill with warm tap water until approximately halfway between the minimum and maximum fill lines.
  Tip: A trivet will protect your countertop from direct contact with the hot pot or vessel.
• 2Place the rump cap in a large vacuum seal bag. Add the oil and salt, ensuring to cover both sides. Seal under full vacuum, according to the manufacturer’s instructions. You can either place the bagged rump cap in the water bath or refrigerate until the water has preheated.
  Tip: You can substitute the oil for any flavored oil or butter. Also feel free to add your favorite herbs, spices or dry rub.
• 3Press Set Time & Temp below and follow the prompts to customize the cooking of your rump cap. Press Start preheat. If your rump cap is in the water bath, enable Autostart timer. Or, once prompted place the rump cap in the water and press Start timer now.
• 4When the timer signals that the rump cap is done, heat a cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the rump cap on a paper towel lined cooling rack set over a tray and pat dry. 
• 5Only when the pan starts to smoke (this will prevent overcooking and sticking), add the oil and sear the rump cap for 1 minutes on each side. Transfer to a cooling rack set over a tray and rest for a couple of minutes.  
  Tip: For extra flavor and color, you can add a knob of butter and baste the while searing.
• 6Transfer the rump cap to a board, slice and serve sprinkled with sea salt and freshly ground pepper.