Recipes & Cooking

A few suggestions for cooking your awesome seafood!

Picanha Steak (aka Sirloin Top Cap)

*Heat oven to 225º

Had to make again it for my kids. OMG, melt-in-your mouth greatness.

Trim off the silverside of Australian Waygu Sirlon top cap (avg weight 3.5 to 4.5 lbs.), and cut into 1.5 inch Picanha steaks.

Reverse sear by coating steaks with a little olive oil and course salt and pepper. Let sit at room temperature for about 20 minutes.

Place on rack and bake at 225º for 20 minutes. Internal temp when registered with a meat thermometer should be 100º.

Move steaks to hot, 450º grill, and grill each side for 2.5 minutes with top open. 

Check internal temperature with a meat thermometer until it registers 130º, then remove from grill.

Let rest for 5 minutes.

Slice, and you’re in steak heaven. No steak sauce or teeth needed. LOL! This will make a great 4th of July steak for your barbecue!