Turbo Rump Cap

Instructions

• 1Place the Joule Turbo Sous Vide inside a pot or large vessel (max 8 litres) 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 benchtop from direct contact with the hot pot or vessel. 
• 2Place 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 flavoured oil or butter. Also feel free to add your favourite herbs, spices or dry rub.
• 3In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customise the cooking of your steak. Once set, carefully lower the bag into the water, ensuring the bag is submerged, then Start Turbo. 
• 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 minute on each side. Transfer to a cooling rack set over a tray and rest for a couple of minutes.  
  Tip: For extra flavour and colour, you can add a knob of butter and baste while searing.
• 6Transfer the rump cap to a board, slice and serve sprinkled with sea salt and freshly ground pepper.