preparation time: 10 minutes
salting time (optional): 3 hours to overnight
cooking time: 45-60 minutes, highly uncertain (5 minutes active)<\/p>\n\n\n\n
Good for serving a crowd. The cut may be known as sirloin cap or picanha, depending on where you live. Contact Wil for advice.<\/p>\n\n\n\n\n\n\n\n
<\/p>\n\n\n\n
culotte roast – 1 to 1.5 kg
salt
coffee – most of a Nespresso pod
five-spice powder
sugar<\/p> <\/blockquote>\n\n\n\nRub salt on the roast. If you have time, do this the night before and leave uncovered in the fridge. If there’s a fat cap, you may want to score it first, but don’t cut into the meat. <\/p>\n\n\n
Preheat oven to 120C \/ 250F. Rub steak with coffee, five-spice and sugar. Roast until the internal temperature is 40.5-43.5 C \/ 105-110F. Broil or sear in a hot pan to finish. Let rest for 10 minutes. Slice and serve. <\/p>\n\n\n
Final temperatures: 49-52C \/ 120-125F for medium rare, 50C \/ 130F for medium. <\/p>\n\n\n
If preparing ahead of time, cook to temp in the oven, then let the roast sit out until you’re reading to broil\/sear.<\/p>\n\n\n\n","protected":false},"excerpt":{"rendered":"
preparation time: 10 minutessalting time (optional): 3 hours to overnightcooking time: 45-60 minutes, highly uncertain (5 minutes active) Good for serving a crowd. The cut may be known as sirloin cap or picanha, depending on where you live. Contact Wil … Continue reading