How to Cook Picanha Steak/ Coulotte / Sirloin Cap Steak

[@tdematteo01]

Man, please keep the videos coming. Especially the butchering videos. I do a lot of home butchering and your explanations are fantastic.

[@PongGod]

Looks amazing. I've been wanting to try Picanha for quite some time, but don't often see it in the supermarket.

[@kyleuntch]

Hell yeah good cook bro!

[@FqButcher]

Thank you!

[@trackie1957]

That’s a nifty cooktop!

[@douglasdbs7139]

As a Brazilian, seeing someone going into "default mode" and butter basting a picanha (which has a natural fat cap) like it was a fillet mignon (which hasn't and is a different muscle fiber) and/or other "traditional" cuts, is like seeing someone eat wheat with milk in a bowl just because it is how we learn to eat "cereal". How is that saying again? If the only way you know/heard of is hammer, everything will look a nail.

[@garrett6064]

Know why there's like 10 million cook books? Because there's more than one way to cook a food. He even mentioned that it goes by multiple names here in the US, coulotte, sirloin cap, picanha. That sounds French, American and Brazilian (respectively) but there's also going to be Korean, Russian and Indians and many more methods of cooking.

[@hanj31]

The best part is very little gray band.

[@TrueHearted78]

Medium is better

[@jdm3111]

Its still raw! Yuck!