the Breville Test Kitchen
Turbo Rump Cap
This recipe is tuned in for Breville+. Download the app and let Autopilot take the guesswork out of cooking, using our visual doneness selector.
the Joule® Turbo Sous Vide
25 mins total time
10 mins active time
Easy
Serves 0
Ingredients
Measurements:
Rump capboneless, maximum 4-inch thick
1 tbsp salt
2 tbsp oil
2 tbsp neutral flavored oilfor searing
Sea saltto serve
Freshly ground black pepperto serve
Instructions
- 1
Place the Joule™ Turbo Sous Vide inside a pot or large vessel (max 8 quarts) and place on a trivet. Fill with cool tap water until approximately halfway between the minimum and maximum fill lines and keep the pot uncovered.
Tip: A trivet will protect your countertop from direct contact with the hot pot or vessel. - 2
Place the rump cap in a large vacuum seal bag. Add the oil and salt and seal under full vacuum, according to the manufacturer’s instructions.
Tip: You can substitute the oil for any flavored oil or butter. Also feel free to add your favorite herbs, spices or dry rub. - 3
In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customize the cooking of your steak. Once set, carefully lower the bag into the water, ensuring the bag is submerged, then Start Turbo.
- 4
When 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.
- 5
Only 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 while searing. - 6
Transfer the rump cap to a board, slice and serve sprinkled with sea salt and freshly ground pepper.
