Okay, so my GF had been ordering beef from one of the online places... high quality, grass fed (whatever... I'm not an "all natural freak... If it tastes good, and has very low or zero carbs, I eat it ) Anyway, one of the packages was labeled Top Round Sirloin. It was a nice little 2 lb roast, and it had the fat cap on.
As soon as I cut it, I could just tell that "finally" I had the fabled Picanha steaks in front of me I decided to SV them for 2 1/2 hrs at 133 F. I also did another Ziplok in the same cook, of Tri Tip Steaks. So in my photo, the Tri Tip is the one closest to the Zuchinni noodles (which were off the chain , btw)
Results, OMG ! Unbelievable good ! I can't say that this is "better than" a choice cut, perfectly SV'd Ribeye, but it was at least "as good" ! So for half the price per lb, I think I have a new favorite steak
So I guess, Guga and crew were right I'm going to be paying a visit to our butcher, and making a special request for Top Sirloin Roasts, fat cap on.
PS, The Tri Tip streaks were neither as tender, nor flavorful. I will still cook Tri Tips as a whole roasts, for 16-18 hrs... but no more Tri Tip steaks.