Reverse Sear Sirloin Cap with Chimichurri

4.44 from 73 votes

Reverse Sear Sirloin Cap with Chimichurri

Sirloin cap (also called culotte steak, coulotte steak, or picanha) is a fantastic, tender, slightly lesser-known cut of beef. It lends itself beautifully to our easy reverse searing method. You can serve it with the chimichurri linked here, or however you like. On salads or sandwiches, plain, or with your favorite sauce.

Cook Time35

Additional Time10

Total Time45

Course: Beef

Cuisine: American

Keyword: coulotte steak, culotte steak, picanha, sirloin cap

Servings:

Calories: 552kcal

Author: Carolyn Gratzer Cope

Equipment

ButcherBox Meat Delivery Subscription

Ingredients

2 pounds sirloin cap
2 teaspoons fine sea salt
1 teaspoon freshly ground black pepper
Chimichurri to serve

Instructions

Preheat oven to 250°F (121°C) with a rack in the center.
Pat sirloin cap dry with paper towels.
Score the fat in a crosshatch pattern. Make the cuts deep enough to cut through the fat but not through the meat. See video and step-by-step photos in post for visual cues.
Sprinkle both sides generously with salt and pepper.
Place meat cut-side down in a cast iron pan.
Roast for about 30 to 45 minutes, until internal temperature reaches 105°F (41°C) if you'd like the final result to be medium-rare, or 115°F if you'd like the final result to be medium to medium-well. Depending on the size of your sirloin cap, it may take longer. Don't be tempted to turn up the heat — just be patient and cook it until it reaches the prescribed temperature.
Remove meat from pan and place pan over high heat on stovetop.
Place meat back in pan and sear for several minutes on the side with the fat cap, until nicely golden brown and rendered. Flip and sear on the other side until the outside is browned and the roast has reached your desired internal temperature — 120° to 125ºF / 49° to 52ºC for medium-rare, or 130°F / 50ºC for medium.
Rest 10 minutes before slicing against the grain.
Serve with chimichurri sauce (if you like).

Video

Notes

We source our sirloin cap from ButcherBox.
To cook the steak on the grill, use two zones. Cook the steak over indirect heat until it reaches 105°F (41°C), and then sear briefly on all sides over direct heat.
Be sure to let steak rest for 10 minutes before slicing.
Slicing against the grain means finding the direction in which the muscle fibers run and cutting across them rather than with them. In the photos and video here I did it wrong! I was lulled into a false sense of security by the cross-hatching on the fat and didn't pay enough attention. You can see how the muscle fibers run parallel to the slices. Luckily sirloin cap is beautifully tender, and these slices were great anyway. But do as I say, not as I do!
Sirloin cap is great hot or at room temperature.
Leftovers will keep tightly sealed in the fridge for up to a week.
This is a very versatile cut and a simple preparation. Use it on sandwiches or salads, eat it plain, or dress it up with virtually any sauce or compound butter that you like.

Nutrition