This is not a new dish for us, but it is a treat. We’ve had picanha, which is a rump cap or sirloin cap, at Brazilian steakhouses in Philly, most notably the now-shuttered Chima. It’s served coiled up on skewers in those places; I just sous vide and then roast off the whole thing on the grill. I kept it in the circulator for like six hours at 128 degrees before a 20-minute sit on the charcoal grill. It’s a leaner cut than a ribeye, but plenty juicy from the basting it gets from the fat cap. I had some Bellview Seraphina with mine. Rhonda did too.

M