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Picanha (Top Sirloin Cap)

post #1 of 7
Thread Starter 

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.

Erik

post #2 of 7

This was a wonderful distraction for someone at the end of a work day!

 

Looks Great!

 

Points

phatbac (Aaron)

post #3 of 7
Thread Starter 

Thanks for the point Aaron. Even the rest of that sirloin is really good.

post #4 of 7
That sure looks tasty,I need to toss some on the rotisserie one of these days!
post #5 of 7
Thread Starter 
Quote:
Originally Posted by b-one View Post

That sure looks tasty,I need to toss some on the rotisserie one of these days!


Yes! I was thinking I wanted to spin a tri-tip... but now after doing this, I have changed my mind. I like how the fat cap lays on the lean this cut better than it does on a tri-tip. The fat cap on a tri-tip can be a little stringy sometimes. I think the beef flavor is better too.

Thanks a lot for the point.

post #6 of 7
Quote:
Originally Posted by Browneyesvictim View Post

Quote:
Originally Posted by b-one View Post

That sure looks tasty,I need to toss some on the rotisserie one of these days!


Yes! I was thinking I wanted to spin a tri-tip... but now after doing this, I have changed my mind. I like how the fat cap lays on the lean this cut better than it does on a tri-tip. The fat cap on a tri-tip can be a little stringy sometimes. I think the beef flavor is better too.
Thanks a lot for the point.

Don't count out the TT,I just remove the fat cap normally.


post #7 of 7
Thread Starter 

Oh man that looks good! But I have to admit..I like my charred and salty fat! I don't have a sweet tooth, so that is my guilty pleasure. I am going to enjoy that while I can until my Dr. says I cant. :drool

Did you run the rotisserie rod right through the middle of the tri-tip? How difficult was that?

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