Steak School: Picanha
Whether you call it picanha, top sirloin cap, coulotte or rump cap, this cut is prized for good reason. The beef itself is extremely flavorful and the fat cap sets it apart from other similar cuts. Here are some tips:
1.Don’t cook it whole: this might seem controversial but I’ve had way better experiences using the preparations in this video. Slicing prior to cooking opens up the surface area so the fat cap crisps/renders significantly better. It’s also a lot easier to trim the right amount of excess fat when it’s not whole.
2.Trim the fat: After cutting into steaks, I only like to leave about a quarter to a half inch of the fat cap. Excess fat won’t render and can lead to chewiness.
3.Serve it with some homemade chimichurri (IMO the best steak sauce).
4. If you’ve had a bad experience with Picanha it’s likely because the piece you had was not actually Picanha. The long side of picanha (when slicing with the grain) often includes a chewy cut called “coxão duro”. This is not actually picanha. Check out @GugaFoods @SousVideEverything Guga’s sousvide everything video “How to Butcher Picanha” and around 2:00 he goes into more detail. https://www.youtube.com/watch?v=5kLSy6bPWnk&ab_channel=SousVideEverything
? Beef Jerky Energy from https://maxjerky.com @eatmaxjerky
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