I have been curious about Picanha for a very long time. I asked my butcher if he knew about it and if so cut it for me. With a little Googling he knew exactly what to cut. He said it was the culotte with the fat cap. Never heard of culotte either. So he cut me the whole sirloin cap. I later cut it into steaks.
This was a total hit. It fed 4 adults and 1 child for around $14.00.
SnS, Reverse sear, Cold grate method. Complete with chimichurri and a drizzle of gorgonzola.
John "JR"
Minnesota/ United States of America
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I did a culotte for the first time a couple weeks back. Overall I liked it. Not sure I would pick it over somewhat similar cuts like tri tip but I would definitely eat it again.
I've become a fan of culotte! Sous Vide Que method works great with this. Found this technique at abcbarbecue.com for Tri-Tip and applied it to culotte. Fantastic!
Just did one last night and finished leftovers a few minutes ago. Wife and I agree, it’s our favorite steak .... period !!! Your plate looks amazing, hits all things I love !!
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Name: Jim
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Born at a very young age at Egland AFB, Ft. Walton Beach, FL.
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Here is a video of how to butcher the top sirloin butt to get the cap for picanha. I have been thinking about getting one this month just for the picanha.
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The London Broil was a 2-1/2 to 4 inch thick first cut off of the top round. At least that what we called it back in the late 60's, when I was a meat cutter.
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