Costco Top Sirloin Cap Whole / Costco 2024 / Costco Meat / Top Sirloin Cap Whole / Beef / ASMR
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- เผยแพร่เมื่อ 24 เม.ย. 2024
- Costco Top Sirloin Cap Whole / Costco 2024 / Costco Meat / Top Sirloin Cap Whole Beef Roast / Beef Recipe / ASMR cooking
I hope you enjoy this Costco Top Sirloin Whole Video and thanks for watching🙏❤️
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3 lbs top sirloin cap whole. Costco usually sells 2 roasts in the pack, I used only one.
Pat dry with paper towels.
Remove the silver skin if needed.
Score the fat cap.
Season with
1-1/2 tsp sea salt
1 tsp ground black pepper
Refrigerate for 6 hours or overnight.
After 6 hours remove from the fridge. Let the meat sit out at room temperature for 1 hour, this helps to produce evenly cooked meat.
Place the roast fat side down into a cold nonstick frying pan.
Turn the heat up to high.
Crisp up the fat cap and let fat to render on high heat.
Then turn the heat down to medium.
Flip the roast and sear the meat side for 1 minute, then flip over and sear the fat cap side for 2 minutes, keep repeating ( 1 min for the meat side, 2 minutes for the fat cap side) until it is well browned.
Remove from the pan.
Place the meat fat side up on a cooking pan with nonstick grid.
Continue cooking in preheated 275 F oven until the internal meat temperature reaches 128 F .
Remove from the oven, cover loosely and let rest for 20 minutes. Thinly slice the meat against the grain.
Parsley sauce:
1/2 cup finely chopped fresh parsley
1 red chili, seeds removed and finely chopped
1 clove of garlic, pressed
2 tbsp fresh lemon juice
3 tbsp olive oil
1/2 tsp ground sumac
Salt and black pepper.
Sautéed broccolini:
1 tbsp olive oil
1 tbsp unsalted butter
300 grams broccolini
Lemon juice, 1/2 large lemon
Salt
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#realcookinginmykitchen - แนวปฏิบัติและการใช้ชีวิต
im on the carnivore diet.. skip all the veggies and just eat it. ...with a good amount of salt... i would cook bacon to add fat. maybe some eggs. ❤🎉
Sounds great 😋🤗
Very interesting technique you have used 🧐 definitely will try this as it looks delicious 😋
Thank you so much ☺️
I always trim about 3/4s of the fat cap off the picanha…it’s way too thick. Then, I either cut it into steaks or leave it whole and dry brine it for 24-48 hours before cooking over limp charcoal on my Weber kettle.
That’s how my husband grills our picanha whole 🔥 I done it this one in oven for the people who don’t have a grill
Picanha! A very tasty cut of beef. I prefer the taste cooked over lump wood charcoal, but this looks good as well for those times when barbecuing is not an option.
Thank you 😊 I agree grilling brings out the best flavours.
Beautiful
Thank you kindly 😊
Looks fantastic- I love the simplicity!
Thank you 🤗
I wonder if the meat would be palatable (not too tough) if cooked to medium well. I am always nervous about eating meat that is quite rare. (Yes, I am fine with ‘almost leather’ doneness for burgers!) 😀 Thank you for your always innovative meat preparation techniques. 🌷🌺
Thanks for watching and your comment 🤗 you can try cooking to medium well but make sure you let it rest for at least 30 minutes also slice as thinly as possible should be ok but will be tougher than the rare cooked roast. Thanks again and have a wonderful weekend 🤗🙏
That costs $6.99lb in Virginia. It’s called picanha and you should cut it into 1” steaks and grill or 3” for grilling on rotisserie bbq.
We cut it into 3 pieces and put it on our rotisserie on the BBQ. Yummy. 😋
Sounds great!😋
Looks delicious😋Thanks for sharing.
Thank you kindly 🤗🙏
Bonjour et merci pour le partage de cette jolie recette .Passe un excellent dimanche mon ami. Salutations🙏🙏👍👍
Thank you for watching 🤗 hoping you having a wonderful weekend 🙏
I buy these twice a month. They are SUPERB
Yes they are a very nice cut of beef 🤗 Thanks for watching and have a lovely weekend!!
A fantastic cut of beef! Makes fabulous roast beef (per recipe above) for dinner then incredible French Dip sandwiches with au jus the next day. The low & slow method is the best method if you like medium rare to rare meat - I cook boneless rib roasts this way and it comes out perfect. Don't ruin this beautiful cut of meat by making soup or a pot roast out of it, use chuck for those recipes, not sirloin.
The dish looks delicious, great cooking techniques. You're good at handling meat
Thank you so much 😊
So you hit this out of the park!
I sometimes cut this into steaks but other times do whole like this but on a grill reverse sear.
Interesting twist on chimichurri with the sumac by the way.
If you keep doing these meat videos with trimming and slicing you should get a couple meat knives, I'd give you a couple of my spares if I met you in person just as appreciation for the vids.
Thank you so much 😊 been going to get some new knifes but they are so expensive but I do need some. Yes the sumac is a good addition goes very well with the beef. Have a wonderful weekend.
@@RealCookingInMyKitchen Meat knives are a lot like non stick skillets, never buy an expensive fancy version.
You can do everything with three knives but can get by with one if you have too unless you need to break down a carcass.
If I had to get by with one in the kitchen to make up for the others I didn't have it would be an 8 inch breaking knife thinned down behind the edge. But if I could have three...
I would get a Victorinox 10 inch cim, a 6 inch curved trim knife, and a 12 inch slicer like they use at a carving station.
All Victorinox except for the 6 inch trim which would be a Dexter but the handle is large on that one so if you have small hands I would go Victorinox Fibrox handle all the way unless you want wood, but then the price goes up.
All these are going to be ok out of the box but they really start to shine when thinned out a bit so a local sharpener could do that.
I use the six inch Dexter all the time for things it was never intended for just because they nailed the right curve in the blade and it fits my hand. I have WAY too many knives and oddly enough the cheaper one made for a production environment is the one I usually reach for unless I need finesse cuts.
@@bensebaugh6017 thank you so much for the valuable information 🙏 greatly appreciated. I now just have to bite the bullet and go invest in a couple knives.
@@RealCookingInMyKitchen I agree that using sumac was an interesting twist. I'm love zaatar which includes sumac.
@@bensebaugh6017 Good info -- in fact, I'm here because I just picked up the 10 in Victorinox and thought we might have some steaks breaking in the video. It's a great technique to see anyway . . . and I agree about the Fibrox handle - even after only one use, the Victorinox is sweet (especially if you can find it for under $50).
nice meat 🥩
Thank you 🙏 🤗
A little rare for me, but it looks great and the Chimichurri topping is a nice touch.
I usually like to cook our beef to a medium but for this cut of meat rare works best for tenderness 😊 Thanks for watching and commenting have a wonderful weekend!!
This looks fabulous!
The only thing I'd do differently, is smoke it until the internal temp is 128°. But yours looks quite delectable as well.
Thank you for your comment and for watching 🤗 my husband does smoke this and I agree it is tasty but we also enjoy it this way also. Thanks again and have a great week.
@@RealCookingInMyKitchen Have a Blessed Memorial Day!
Yum yum yum prefer mine with horseradish but that looks so good !
Horseradish is very good on beef I do agree but this parsley sauce works so well with this recipe. Thanks for watching hope you enjoy your weekend 🤗
I’m sold.
Very Nice. Looks Great.
Thank you very much! Have a wonderful weekend 🤗🙏
😢ein guter Preis für ein schönes Stück Rind. In Deutschland zahl man fast das doppelte!!!👍🇩🇪
Thanks for watching and for your comment 🤗 Most people in Canada find these meat prices to high as they keep going up !! Hope you had a wonderful weekend!!
Das kanst du garnich finden.
Just from a timing perspective, how long usually in the oven to get to 128? Thanks!
Darn, I love Picanha but I've never seen it in Costco in Chicago.
Sorry to hear that as it is a wonderful cut of meat. Thanks for watching and have a great weekend 😊
Went to Costco to buy tri tip couldn’t find it till I saw this steak I grabbed it thinking it was tri tip went home my wife and I freaked out cus it wasn’t tri tip and it was our sons birthday dinner he requested so I cooked it just as I would cook tri tip and it was the best steak we’ve ever had better than rib eye ,New York, really soft and flavorful it’s our favorite now
That is a wonderful comment 😊 we enjoy both cuts, my question is you said you cooked just like you would the tri tip so may I ask what method you used. I am planning to do a video on the Costco tri tip in the near future and always looking for new and different ways to prepare. Thanks again and have a great weekend 🤗
@@RealCookingInMyKitchen for the trip tip I turned on one burner on my grill temperature at 250 I cooked it indirect heat till the meat temp come up to 215-220 then I blast the grill on high and seared it about a minute on both sides till meat temp at 230-240 for the top sirloin cap same way but different temp 115 then i seared it both sides the temp at 230-240 hope this helps
Your video helped me with cooking my top sirloin cap steak cus I wanted to find out if I could cook it whole I was scared of cutting it up and over cooking it so thanks
Thank you will have to definitely try 🤗
How would you describe what it tastes like? And what would you do with leftovers? Sandwiches, Salads? I've seen this cut at Costco and wasn't sure if I should take a chance with it. Thank you so much.
It is a great beef cut, it’s definitely worth a try. When properly prepared to medium rare it has lean and beefy flavour. The fat cap keeps the meat tender and juicy. I use the leftover meat for fried rice, quesadillas, salads, roast beef wraps.Thank you for watching, I hope you have a great week 🤗
@@RealCookingInMyKitchen Thanks. I've noticed a lot of people commenting are letting you know they are Canadians. I'm from B.C. It's great to see a fellow Canadian like you come up with a useful video channel. As you know, many of us Canadians love our meat from Costco!
@@sbaumgartner9848 Thank you so kindly from Red Deer 🇨🇦🤗
I love picanha! Looks great. Cheers from the Okanagan
Thank you so much from Red Deer 😊 so glad you enjoyed and have a wonderful weekend 🤗
@@RealCookingInMyKitchen Same to you! I'll be eating some Brant Lake Wagyu Filets from AB this weekend. Have you ever tried their product?
@@smiffyOG no have not tried that product but will if I see them. Thanks for the recommendation 😊
@RealCookingInMyKitchen you can order from them directly being that you're in AB. I had to go thru a local meat shop here in Kelowna. Everything I've tried from them has been good and pretty reasonably priced. Hope you get to try them out. Cheers
Pork lion recipes bro
silly question - what is the name of the frying pan you are using?
12 inch nonstick AII-Clad. It’s a decent quality cookware.
Yorkshire pudding with au jus instead?
Perfectly cooked. I usually truss and pull at 120 degrees.
Will this cut be what they called picahnia in Brazil ?
Yes it is 👍 excellent cut of beef 🥩 have a wonderful day !
I bet the temperature thing but Wish you just say about how much time in the oven.
Most ovens don’t stay at constant temperature The temperature difference can be affected by the room temperature or number of door openings. This is why I recommend using a meat thermometer.
You need to add 2 tablespoons of red wine vinegar to your parsley mix and where is the roasted red potatoes?
At 13 seconds the captions say it is 3 pounds, but it is much bigger, 2.7 kilos.
They come 2 roasts a pack and I only used 1 roast which was 3 lbs. The other roast I cut into steaks for another day. Thanks for watching 😊🙏
@@RealCookingInMyKitchen thank you!
How much was that a pound in USD?
Would be 14.60 a kilo. Thanks for watching
Picana, cook under low broil caramelize the fat cap
I’ve never seen anyone flip a piece of meat over and over and over
Flipping a piece of meat repeatedly during searing will produce evenly cooked interior and caramelized exterior. Also this happens to render down the fat cap.
Turn heat up high. Proceeds to turn to 8
Not sure what kind of oven you use but when I turn mine up to 8 it is pretty darn hot 🤯
On my oven 8 is very high heat.
Do not want “Canadian” sourced meat… no-no-no. Support our American meat producers…🇺🇸🇺🇸🇺🇸
Look real hard where your meat is sourced.You will be in for a shock.
As we live in Canada 🇨🇦 that’s where Costco gets our meat and every market in our area.
This is Canada!
If you cook to well done, you lose the great taste. Munch on cardboard
I do agree but some people dislike the rare done meat
Nice technique but way to underdone. Need to cook to medium well to avoid sickness. It seems way to trendy for everyone to be eating steaks burgers roast rare etc.
Thank you for commenting I usually don’t care for rare meat but for this Particular recipe it needs to be.
This was not underdone at all, I don't know what you're smoking but you should quit.
Looks fine to me.
Meat thermometer tells what is the correct temperature.
Steaks and roasts are fine rare.
Medium well for good meat is not good at all.
Do agree hamburger is different and should be cooked more.
@@RealCookingInMyKitchen I thought that it might have been a little medium taking it out at 128 but it looked perfectly medium-rare. Top sirloin with the fat cap (picanha) is my favorite cut of beef! Nicely done!