Dinner tonight was sous vide sirloin cap steak, also known in Brazil as Picanha. I picked up a package of the sirloin cap steaks
from an online butcher shop, Porter Road. For $15.00 I couldn’t resist the temptation to try them.
I gave them a healthy dose of kosher salt and dry brined them overnight.
Out of the brine and vacuum sealed.
Into the hot tub at 125 for 3.5 hours. We like our steaks on the rarer sides.
Steaks were dried off, given a light dose of olive oil and onto the Weber griddle.
90 seconds per side and about 30 seconds on the fat and they were done at 130 internal temp.
Steak is sliced and ready to be plated.
No plated shots as my wife and I shared the steak I cut up. It was definitely filling along with some boxed potatoes and
canned corn.
I will definitely be buying more from them. This was melt in your mouth tender and super delicious! No seasoning was needed
other than the initial salt.
For those interested in Porter Road which is a butcher shop in Tennessee here is the link.
https://porterroad.com/
