Sous Vide Top Sirloin Cap
This sous vide top sirloin cap (picanha) recipe transforms an affordable beef roast into a tender, flavorful steakhouse-worthy main dish with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main
- Method: Sous Vide
- Cuisine: American
Ingredients
2 pound Top sirloin cap roast (picanha) 1.5–3 pound range
2 teaspoons coarse kosher salt
1 teaspoon avocado oil (or other high smoke point oil) for searing
Instructions
1. Take the roast out of the refrigerator and let it come to room temperature for 30–60 minutes.
2. Fill a large container or pot with water and set your sous vide immersion circulator to 131°F.
3. With a sharp paring knife, score the fat cap on the roast in a cross-hatch pattern. Season all sides of the roast with kosher salt.
4. Place whole roast in a heavy-duty freezer bag or vacuum seal bag and remove all the air using a vacuum sealer or the water displacement method.
5. Make sure the bag is sealed and fully immerse in water bath heated to temperature. Clip the top of the bag to the side of the container.
6. Cover water bath with lid or plastic wrap and cook for 4 hours.
7. Remove roast from water bath and plastic bag and pat dry with paper towels.
8. Heat a cast iron skillet over medium-high heat until very hot and add avocado oil. When it shimmers, use tongs to carefully place the roast fat cap side down and sear for 2–3 minutes. Flip the roast and sear for another 2–3 minutes.
9. Slice against the grain and serve.
Notes
Use a digital thermometer to double-check internal temp if desired.
Score fat cap to help it render properly during sear.
Always slice against the grain for optimal tenderness.
Nutrition
- Serving Size: 6 oz
- Calories: 325
- Sugar: 0g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 29g
- Cholesterol: 95mg
Find it online: https://sousviderecipe.com/sous-vide-top-sirloin-cap/