I picked up a whole Certified Angus choice grade sirloin roast (cap on) when it went on sale then was wet-aged for 2-weeks. Let me tell you, that I haven’t bought retail sirloin in years, as I have bought ½ a cow every year that’s local farm raised but I was exceptionally happy with the quality of this roast. If I buy something from a store, I typically am a ribeye or strip loin kind of guy… (Ok.. I’ve been known to gnaw on a T-bone or Porterhouse too!) But this was on sale and it had Brazilian Steakhouse written all over it! I bought the whole roast so I can separate the Top Cap for gilling Brazilian Picanha steaks.
Removed from cryovac package. Trimmed excess fat and sinew. Separated the Top Cap, and sliced into steaks (The remaining was also cut into steaks for later). There was some real nice marbeling on this roast!
I skewered them with kebab skewers because that’s what I have. Maybe I will find some sword shaped skewers... Octo-Forks even!
Picanha is typically seasoned with just coarse salt. But I seasoned with my favorite blend of spices and let rest and come to room temperature.
Meanwhile the grill is prepped with Royal Oak Chefs Select and chunks of Oak and Kiawe
Flipped them at 4 minutes and they were pulled when the IT hit 130,(about another 4 minutes) and then wrapped in foil for a rest
My wife and I devoured them like pigs! Sorry I didn’t a cut shot, but let me tell you… AMAZING!
I cant wait to do another one! Outstanding steaks- especially for sirloin! This was more like tenderloin! I think the next will be on the rotisserie....
Thanks for looking.