So my GF has been getting beef online, and one of the packages had a chunk of beef that was labeled … either “top”… or “bottom” Sirloin Cap. I don’t remember for sure. All I ‘do’ remember, was that it didn’t sound correct for what I have been told was Picanha. However, it looked exactly like the cut that Guga and crew are constantly raving about.
So I cut it into 4 nice little steaks, marinaded over night in low sodium Soy Sauce, and seasoned with granulated garlic, and black pepper. I also went ahead and cut up a little Tri Tip roast, into 4 small steaks, to be SV’d in a separate bag, but during the same cooking… so same 135 temp, and for 2 1/2 hrs. Marinaded and seasoned exactly the same.
Results; The Picanha was freaking amazing ! SO much flavor, super tender, but not ‘soft’. And very juicy So I guess Guga and crew are right ! Now, for me to say this is “better” than a choice cut Rib Eye… hmmm. I dunno, but it’s actually close. If I could find this stuff easily, on a regular basis, for half the price as Ribeye, then heck yes, it would be my new go to, for steaks
Oh, and guess what… The Tri Tip steaks SV’ed at the same time and temp, marinaded and seasoned the same, were not near as good. Substantially tougher, and dryer too What this tells me is, “whole Tri Tip Roasts” done for 16 or 18 hrs, are the way to go ! But not for 2-3 hr steaks.
Oh, the Picanha is away from the noodles… Looks kind of dark in the photo, but had some nice pinkness inside. I might start doing 133 though, instead of 135…
The side dish was Zucchini noodles, which were fantastic ! Good thing my GF didn’t make any more than she did, as Id have ate 3 X’s more than I needed Instead, I just ate 3 steaks… the two on my plate, plus one more Picanha Mmmm. Great dinner. And some kind of Blueberry cream thing my GF made for desert, which was also off the chain !