Score fat (cut right in), rub meat with 2 tsp salt, and 3 tsp on fat cap. Roast on rack at 140°C/285°F (120°C fan) until the internal temperature is 48°C / 118°F (~70 minutes - 1 1/2 hrs). Rest 30 minutes, brown fat cap quickly under very hot oven grill/broiler (3 min max). Serve immediately!

Preheat the oven to 140°C/285°F (120°C fan-forced).

Dry - Pat excess moisture off the surface of the rump cap with paper towels.

Score the fat cap with 2.5cm / 1" diamonds - cut well into the fat but don't cut into the meat. (But not a disaster if you do, unlike pork crackling!)

Rub salt - Rub the meat surface with 2 teaspoons of the salt and half the pepper (ie underside and sides). Then rub the remaining 3 teaspoons of salt and pepper into the fat cap.

Meat thermometer - Place the beef on a rack set on a tray. Insert an oven-safe meat thermometer into the middle of the thickest part of the beef, if using.

Slow-roast - Roast until the internal temperature is 48°C / 118°F, between 70 to 90 minutes (it varies! Note 3)

Rest - Remove from the oven and leave on the counter for 30 - 40 minutes to rest (do not cover). The internal temperature will climb to 56°C / 132.8°F which is perfect medium rare. (Note 4 for other doneness)

Preheat - Halfway through the resting time, preheat the oven grill / broiler as high as it will go. Arrange the shelf so the surface of the fat cap will be 12cm / 5" from the heat element.

Brown - Grill rump cap for 2 - 3 minutes until the fat cap is golden and a bit crisp. Keep a close eye on it, it can burn quickly, and remove after 3 minutes even if not golden enough else you risk a band of overcooked beef.

Ready! The beef is ready to serve - there is no need to rest again.

Cut the beef thinly into 8mm / 1/3" slices and serve with sauce of choice (you can go up to 1.25cm / 1/2" if you have wagyu). Don't be tempted to cut thick slices, this beef cut is not suitable for that! (Note 5 about grain direction)