The top sirloin cap is a cut of beef that’s prized in other countries, but not so much here in the U.S. Called picanha in Latin America and, when sliced into steaks, coulotte in France, it’s delicious when it’s prepared and sliced correctly.
Master butcher Kevin Smith of Seattle’s Beast & Cleaver has an innovative method for cooking up a picanha, inspired by how the odd cut of meat with a huge fat cap looks: He cooks it like a duck breast.
Watch Kevin trim, score, and roast this amazing cut of beef so that each slice of steak contains a range of textures and flavors.
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[Time Codes]
0:00 – How to slow-roast a picanha steak
0:37 – How to trim and score a picanha steak
2:31 – How to season and render the fat cap on a picanha steak
6:22 – Add butter and baste
7:13 – Add picanha steak to the oven
7:38 – Remove picanha steak from the oven
9:33 – How to slice and serve a slow-roasted picanha steak
Ingredient list:
Buy a picanha steak from Snake River Farms: [ Ссылка ]
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