re: Anyone else switch to Picanha as their go-to steak?

Pretty much the only cut we've been eating for the past couple of years due to price. I'll occasionally get a tenderloin or strip if I see a good price on them, but sirloin cap (picanha) is the majority of steak that we eat. Can usually find the whole cut for $7/lb Choice at Costco. Can take the trimmings (minus the giant fat cap) and make fajitas.

$6/lb for prime and I would be stocking the freezer too.

Great flavor but it's a lean cut so it's very important not to overcook. Cook it similar to sirloin. I shoot for rare and usually get it in the medium-rare range. Don't go past medium or you'll likely end up with chewy overcooked meat.

eta: If you want to get some of the $ back that you lose buying it with the fat cap, save it and render it for tallow.

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I’m 58, I love steak and I cook a lot. I have no idea what this is. Enlighten me please

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It's pretty much a top sirloin with a hat...a fat cap.

piranha

In the NOLA/Metairie area Zuppardo’s often has it.

Just cook it like a ribeye?

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Sous vide Picanha

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So damn good.

I cook mine as small steaks.

Slice them about 1" with the grain. Reverse sear. When you cut it to eat you cut against the grain so it's tender and easy to eat.

Do not cut off the fat cap. Point it at the heat source while cooking to keep the meat from overcooking. The fat will soften and melt when you eat it.

Season with just salt.

I buy the roasts from Costco. I leave the fat cap completely intact.

Smoke for about an hour to 115-120. I prefer oak or mesquite for this cut.

Take it off the smoker to rest for 10-15mins while you get your grill piping hot

slice roast WITH the grain into 1"-1.5" steaks

sear steaks on the grill to brown the steaks a bit, get some nice char on some of that beautiful fat cap. ~30secs per cut side then 10-15secs with the fat facing the flame.

serve that shite. The fat is just so tasty and you get a piece of it with every slice of steak. The meat itself, if cooked properly, is perfectly tender and juicy. That hour or so of smoke time just rounds everything out perfectly.

A decent lower cost substitute for a Ribeye is the Chuck Eye. It is the part of the Rib Eye that extends into the Chuck. It has a little more connective tissue, slightly larger muscle fibers, but has excellent flavor and tenderness pretty close to a Rib Eye. Sometimes, you can find it well under $10/lb, usually in a larger package. It is usually smaller, like 6 ounces depending on how thick it is cut. I have never seen a Chuck Eye Roast, but that would be a really good piece of meat.

I think Picannah actually refers to the whole Sirloin Cap and the steaks cut from it are usually called Sirloin Cap Steaks. Very tender, not as much flavor as a Rib Eye, thicker the steak the better. I would choose it over a NY Strip.

Yes. It is usually available at Costco. I like it sous vide then quickly given color over direct heat on a hot green egg, cooked whole, then sliced to serve. I usually make a chimmichuri accompaniment.