It's a different take on a steak.
Bold in flavor.
Known for it's fat cap, it comes from the rump of a cow. Also known as the top sirloin area or sirloin primal, close to the tenderloin.
It's the steak of choice at traditional Brazilian steakhouses.
And now, it's a sought after cut for grill masters and foodies alike.
It's a specialty cut we rotate in our shop along with teres majors & tri tips.
How do I cook them?
Ya'll know me - cast iron skillet, table blend and butter. BAM!
I did find that this cut does a little better with a medium heat to brown and warm the center.
Otherwise - it's delicious!
Cook 2.5 ish minutes on all sides, even the fat cap
Put cast iron skillet, steaks in preheated 350 degree oven for 4 minutes.
Let rest 3 minutes.
The one I cooked was about 1 & 3/4" steaks for reference.
Here's the pic of my work below: