Picanha Sirloin Cap Sous Vide Recipes
PICANHA (SIRLOIN CAP) SOUS VIDE
This cut of meat changed my life! Bye-bye filet mignon, we seek sirloin CAP at Costco. Sirloin has long been loved by doctors for its leanness, but consumers balked at its toughness, requiring a marinade. No More! Sirloin has a lot of taste, if you can tenderize it sufficiently, and Sous Vide does that, with the same doneness...
Provided by Kathy Lipin
Categories Beef
Time 2h5m
Number Of Ingredients 3
Steps:
- 1. Set sous vide bath to 131 degrees Fahrenheit for pasteurized Medium Rare. If you prefer medium, set the temperature to 138 degrees Fahrenheit. Note: those used to eating Medium-Well steaks for food safety, can achieve the same food safety when cooking to a lower internal temperature (at 131 & above, as long as the cooking time has been extended to achieve pasteurization) ; I strongly advise not going over 138F, you will want to taste just how good Picanha is. (The "bible" for time and temperature can be found at http://www.douglasbaldwin.com/sous-vide.html).
- 2. Trim the signature Picanha fat layer to 1/4 inch; it won't break down further during sous vide. Sprinkle all over with sea salt. (Nothing else!)
- 3. Place salted meat in either a Ziploc freezer bag using the displacement technique, or in chamber- or vacuum-sealer bag. The bag must be BPA-free! Seal according to directions for chamber or vacuum sealer machine, or follow directions for water displacement method (https://www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/how-to-use-ziploc-bags-for-sous-vide).
- 4. Place the bag in preheated bath, and cook for 2-4 hours (the maximum recommended time is 4 hours; after that, the texture of the meat breaks down too much).
- 5. Just before end of cooking time, prepare an ice water bath (half cold water, half ice) in a large stainless bowl. When cooking has finished, place unopened bag in the ice water bath for 10 minutes.
- 6. Preheat searing pan. (A perfect searing pan can withstand 500 degrees F. A.] Many preheat their seasoned cast iron skillet into the oven for an hour at 500F; then the skillet is removed (carefully) when ready to sear and placed on the stove top with no heat underneath. The skillet will retain enough heat for a perfect sear in 30 seconds to 1 minute per side. B.] A seasoned carbon steel frying pan (same material as a good wok) will work as well. C.] Since I switched to basting the protein instead of heating oil in the skillet, I have been been able to get great sear marks using my Green Pan with grilling ridges, but at the lower temperature that pan requires.)
- 7. Cut open bag, and remove meat with tongs. Pat dry with a paper towel. Then baste the blotted meat with your preferred oil (avocado oil is neutral and has a high smoke point; olive oil can work, but the searing temperature is too high for Extra Virgin olive oil).
- 8. Sear the Picanha steaks for 30 seconds to 1 minute per side.
- 9. There is no need to let the meat rest. Serve with Chimichurri sauce and vegetables of your choice.
- 10. NOTES: This meat also is marketed as rump cover, rump cap, or coulotte. If your butcher is still confused, print out the picture in the Picanha wiki entry, https://en.wikipedia.org/wiki/Picanha
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