Grilled Sirloin Picanha on the Weber
#SirloinPicanha #Steak #GrillingRecipes
Reverse Seared Sirloin Picanha on the Weber
Picanha is a cut of beef called a sirloin cap or rump cap. It is a well marbled, tender, and packs a ton of flavor. It is usually cooked Brazilian style on skewers but I am going to show you how to cook it on your grill and turn out a great product!
***What You Need***
-Picanha or Sirloin Cap
-A good Salt and Pepper based rub
I would think the hardest thing about this recipe is sourcing the Sirloin Picanha. I would say the best bet is to reach out to The Butcher Shoppe in Pensacola Florida on Facebook. They have a great selection of any cut you can think of.
First thing we need to do is get the whole Sirloin Picanha cut up into steaks. I placed the Picanha on the cutting board and found the direction the grain is running. You want to cut the steaks about a 2 finger width and cut them with the grain. I know that sounds crazy but this will allow you to cut across the grain when serving. They will be melt in your mouth tender. Once they are cut there was no other trimming needed. If you see any silver skin on yours, I would go ahead to clean that up but these looked perfect.
For seasoning it is pretty simple. I just applied a medium coat of our "Mississippi Grit" on all sides. These steaks don't need much but salt definitely is the key. You can season ahead of time and allow the flavors to work and some what dry brine. As I have done before, I seasoned the on a cooling rack. This helps with more even coverage and keeps the steaks from sitting in the rub or moisture that may sweat out.
Now its time to set up the grill for this cook. Today I will be cooking on a Weber 26" kettle with some good www.royaloak.com/ lump charcoal. You can cook this on any grill but I would make sure to set it up for a two zone cooking method. I am using the "Slow and Sear" attachment. You want the temp in the first part of the cook to be in the 250-275 range. This will bring the internal of these steaks up slow and help render the fat as much as you can. We will increase the temp once the steaks hit that 120ish mark on the internal.
After about an hour or so I got these Picanha Steaks on the cool side of the Weber. The pit was running about 275ish. I placed a www.thermoworks.com/DOT?quant... in the smaller steaks of the bunch. I set the alarm to 120 kept a close eye on them. At about the 30 minute mark, I moved the around just to make sure they cook even. It only took about 45 minutes for the steaks to hit 120ish internal. I then removed them off and allowed them to rest. This will give us time to get the pit good and hot to sear these steaks.
After about 10-15 minutes the coals were rolling and the steaks had rested. I did take a paper towel and pat dry the surface of the steak dry. This will help the steak sear and get that perfect crust.
This part of the cook can get pretty entertaining! Depending on the grill you are cooking on and how bad the flare ups are. I had a good pair of gloves on and kept flipping them every few seconds. This part went really quick and created a great crust on both the meat and the fat cap. Pull the steaks off once you get the color you like. The flames and direct heat add a great flavor that compliments the Sirloin Picanha really well.
Of course we need to allow the steak to rest for a few minutes. This is the point where you want to make sure to slice against the grain. The knife melts right through these perfect meat morsels! I always like to have a little of course ground kosher salt just to sprinkle over the slices. This really brings the flavor and compliments the beef flavor well. The texture was as good as any filet but packed tons of flavor like a rib-eye!
I hope yall enjoyed this recipe and make sure to let us know if you try it! We appreciate all of the support and comments from all of you!
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