Garlic Studded Reverse Seared Sirloin Cap (Picanha/Coulotte) | Divaqbbq
Garlic Studded Reverse Seared Sirloin Cap (Picanha/Coulotte)
15 mins prepServes 4
A delicious, beautifully marbled sirloin cap generously studded with garlic slivers, seasoned simply with salt and pepper, then smoked low and slow before being seared hot and fast for a perfect woodfired finish.
Take a beautifully marbled sirloin cap and generously stud it with lots of garlic slivers all over. Season simply with ancient Kosher sea salt and lots of black pepper. Smoke the sirloin cap low and slow at 225°F over hickory and oak wood until the internal temperature reaches 100°F. Then, sear the sirloin hot and fast at 450°F until the internal temperature reaches 125°F. Rest the meat before slicing.
