Picanha Steak | Top Sirloin Caps

Easy Barbecue

If you’re not familiar with Picanha, just know that it is the caps of Top Sirloin and that it isn’t an overused muscle so, the meat tends to be super tender when it’s cooked. It’s also fairly inexpensive and the popularity of these cuts are growing because of the amazing results achieved from a simple barbecue or rotisserie. Brazilian restaurants like Rodizio’s and Tucanos have introduced this style of cooking and slapped the staple on this fine cut.

Preparing Picanha

Technically, you can cut up these caps and serve them any way you like. I tend to clean each cut, cutting away the silverskin and unwanted fat, and then slice the steak ,with the grain, into for pieces; all being equal in thickness not length. These steaks can then be seasoned and cooked as is or shanked onto shish kebab skewers for a rotisserie or easy flipping on the grill or under a broiler.

Grilling Top Sirloin Caps

The easiest way to cook these Picanha steaks on the grill is cook on low, with the lid down. I time it, flipping every five minutes for approximately 20 minutes total. It’s not a bad idea to monitor the internal temp with a meat thermometer, if you’re a bit inexperienced, especially if you like to “reverse sear”. In this video tutorial, I demonstrate grilling under bad circumstances to show you how to overcome hot spots and flare ups.

final results

Truthfully, these are the WORST looking picanha steaks I could’ve put on camera but, as you can see down below, the results were tremendous. So, don’t judge a book by it’s cover. These steaks were great and I even made tacos, the next day, with the leftovers.

Picanha Top sirloin Steak Ingredients:

2 Top Sirloin Caps

1 tbsp Garlic, minced
2 tbsp Olive Oil
Kosher Salt and Pepper

Blackened Seasoning, optional

Easy Beef Stew with Ditalini

A green handled Bowl of Beef Stew with Ditalini pasta and a spoon.

The Best Beef Stew

You won’t be able to deny this stew, it’s that good. It’s very similar to a recipe I posted a few years ago but this really packs that stick to your ribs punch. I’m talking about comfort food that makes you feel so warm and cozy inside that you melt with each bite. As you can see by the title, I’ve also added a small italian soup noodle called “Ditalini” to make this recipe a little more filling and you’re going to love it. I’m telling you, Beef Stew can’t get much better.

Cooking the Beef and Vegetables

The most important thing to understand, in this recipe, is that everything must be seared. Sear the chopped onion, potatoes, carrots and certainly the beef. Also, be sure to season everything as you go with Kosher Salt and Pepper. The Beef is braised so it gets a dusting of all purpose flour, as well.

The fresh herbs I use in the video are slightly different than the written recipe, however, but it’s not a big enough difference to make a stink about. It’s just going to be up to your personal preference and how you like your Beef Stew to taste. In the video, I use 4 different fresh herbs, Bay leaf, Oregano, Thyme & Rosemary. In the written recipe, I only use 2 dry ingredients, Parsley & Thyme.

My wife claims to like the written recipe better, though, if it’s any consolation. You might even want to look into trying my Pork Loin and Hominy Stew. It’s delicious.

Easy Beef Stew with Ditalini video tutorial by PoorMansGourmet.

Easy Beef Stew with Ditalini Ingredients:

3 tbsp Olive oil
1 1/2 lb Beef Chuck, cut into 1/2″ pieces
1/4 cup flour (all purpose), for the beef
1 Onion, Chopped 1/2″ pieces
2 tbsp Butter
2 Large Russet Potatoes, cut into 1/2″ pieces
2 Large Carrots, cut into 1/4″ pieces
1 qt Beef Broth
1/2 cup Spaghetti Sauce/Ragu
1 tbsp Dried Parsley
1/2 tsp Dried Thyme
2 cup Water
1 cup Ditalini pasta

Kosher Salt and Pepper to taste

Sautee the chopped Onion in butter for 5 minutes and season
with salt and Pepper. Add the Potato and Carrot, cook 10 minutes
and season again with salt and pepper, Parsley and Thyme.

Pre-season the cut beef with Kosher Salt and Pepper and mix
with the flour until fully coated. Remove the vegetables from the
pot, place in a bowl, add the Olive oil and meat to the pot and
sear the meat on all sides for 5 minutes over medium high heat.

Add the vegetables back to the pot and stir everything together.
Add the Beef Broth, Ragu and 1 cup of water. Stir and bring the
soup to a boil, reduce heat, cover with a lid and simmer for 2 hours,
stirring occasionally. After 2 hours add 1 more cup of water and the
Ditalini pasta. Simmer, covered, for one 1/2 hour, then serve.

Watch the short video tutorial and I’ll show you exactly how to make this delicious Roast Beef Stew with Ditalini recipe.

Smoked Boneless Prime Rib Roast

3/4″ Prime Rib Steak with Au Jus, Mashed Potatoes and Creamy Horseradish on a red plate.

The Best Prime Rib Roast

Prime Rib Steak, in my opinion, is by far the king of steaks. Sure there’s the glorious Tomahawk Steak and Tri Tip, both are amazing, but nothing beats how tender and juicy a prime rib roast gets from hours of slow and low cooking. Those enzymes break down and make every bite a celebration. Adding smoke to the equation makes it even better because you get that genuine barbecue flavor and texture for each steak as well.

I smoked this Prime Rib Roast on a gas grill, believe it or not, and I say that proudly because the results are incredible. So amazing, in fact, this is the first time I even tried it this way and I can honestly say that I’ve never had better. I’ve dialed in a fool proof method of smoking on a gas grill that will please any true fan of barbecue, once they’ve tried the finished product.

5.35 lbs Choice Beef Ribeye Roast, $12.99 per lbs.

Boneless Beef

As you know, this cut can be purchased with or without the rib bones intact. Personally, I prefer it without because the meat cooks more evenly, all around the roast; leaving each cut steak portion perfectly cooked. It also gets an even layer of seasoning all around each steak and, if you cut 3/4 to 1″ inch steaks, you can season and sear each steak, too.

Boneless Ribeye Roast Seasoned with dried Rosemary and Kosher Salt and Black Pepper.

Seasoning the Roast

There are many different ways to dry rub a Smoked Boneless Prime Rib Roast. I prefer the simplest method; Kosher Salt and Pepper. I mix these two ingredients, 50/50 and I add a third ingredient, dried Rosemary. This gives the steak an aromatic smell and flavor, perfect for the holidays.

Smoked Prime Rib Roast on a wire rack and cake pan inside a gas grill.

Smoking on a Gas Grill

There are 2 basic principles for smoking meat; “Slow and low”, constant indirect heat and smoke. That’s why smoking on a gas grill is possible. Most grills today provide at least 3 controls for heat. This means there are 3 burners in the grill. All I do is turn off the 2 closest to each other then regulate the internal temperature of the grill with the one that’s left.

Most grills also have a thermometer on the lid to make this possible. First, I barely crack the propane open and second, once the grill is lit, I turn the dial down to it’s lowest setting, with the lid down and weight until the temperature rises. I roast and smoke a Prime rib, like this one, at 225° F. and I just turn the burner dial until I maintain that steady temperature. In many ways, it’s even easier than trying to control a constant temp in an actual smoker. But, a Gas grill doesn’t have any smoke so I add it in with pellets stuffed into a cheap smoke tube I bought from amazon.

Fully smoked Boneless Beef Prime Rib Roast with the Heel sliced into a 3/4″ inch steak, on a cutting board.
Smoking Results

As you can see in the photo above, the results I got from smoking on my gas grill, are tremendous. It only took 4 hours to smoke and fully cook. The only thing I did that I haven’t yet mentioned is that I added a reverse sear and, I show you how to do that in the video tutorial.

How to smoke a Boneless Beef Rib Roast on a Gas Grill video tutorial by PoorMansGourmet.
Smoked Boneless Prime Rib Roast Ingredients:

1 Boneless Ribeye Roast
Kosher Salt and Pepper, plus Rosemary, in equal amounts.

Just follow the instructions in the short video tutorial and I’ll show you exactly how to smoke a Boneless Prime Rib Roast.