Picanha/Sirloin Cap, dry brined 12 hours with salt pepper garlic powder, then bagged and bathed 137F 3.5 hours, cooled for 20 mins open in the fridge, cast iron seared 2-3mins on the fat cap and then 1-2 mins per side. Cut with the grain as is traditionally done for this cut. My favorite cut to SV, wish I had time to charcoal sear it.
Even though I prefer a more rare steak, 137 does amazing things to that fat cap so it’s worth having it more medium than rare.
by globohydrate
5 Comments
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It’s cut with the grain to be cut into steaks so that the final serving cut is against the grain. Looks delicious but that cut direction hurts my eyes and soul.
Also, the 137 is generally to render intramuscular fat to get a more luscious mouth feel. Not so much for cuts with little intramuscular fat and a discrete fat cap. That you can render sufficiently with the searing phase.
Oof, you butchered it.
> Even though I prefer a more rare steak, 137 does amazing things to that fat cap so it’s worth having it more medium than rare.
Man I just don’t understand this sentiment. When I do picanha I do it to my preferred doneness (131F). There’s little intramuscular fat so not much in the meat to worry about rendering. But yea, that fat cap is pretty under rendered at 131.
Easy solution though. Just score it and let it render on the pan just before searing. It’ll render beautifully while protecting the meat underneath from overcooking. And arguably best of all, you can sear the rest of the steak in that tallow that you just rendered. And now you get to eat your steak at the temperature you like.
People cut it with the grain when cut into steaks because the steaks will be thicker than the final slices. In your case however it is thinly sliced so the final cut will be larger. You should have cur against the grain