Steak au poivre,using rump cap.Benjamin DearnleyBeef rump seems to perplex even the most avid cooks,who say it can be tough,chewy or dry. Perhaps this is why it's cheaper. Cooked properly,though,you get a juicy steak with heaps of flavour. The key is to look for the rump cap,which has a lovely fat layer on the top,and to also bring it to room temperature before cooking. This allows you to cook it quickly so that it stays juicy and tender.