 Hey y'all, welcome back to the Firewater Cooking Channel. I'm Darren and today I'm going to cook some pecanha steaks or colette steaks or top sirloin cap steaks. Pecanha, it's called in the Brazilian Steak Houses and my friend Guga over at Suyitet everything will tell you, I'm probably going to do it wrong because I'm not Brazilian, but I'm going to show you how I do it. I'll be right back guys. Alright guys, I got my pecanhas here and if you watched the other one of the other videos that I did recently where I showed you the difference between tri tip and pecanha, this is where I got the pecanha from. Metador Prime Steaks, I want to thank Matt, the owner over there. He sent me both the tri tip and the pecanha to make these videos with and I'm going to go ahead and cook them up for dinner tonight. As you can see I already have them vacuum sealed. I did cut them already, cut them into steaks. They're about an inch and a half thick, kept the fat cap on it. I did season these up before I vacuumed them and put them in the freezer. I know Guga's going to kill me because I use salt, pepper and garlic instead of just salt like they traditionally do in the Brazilian Steak Houses, but I don't know. I had to buck the trend there and do it the way I like them. So salt, pepper and garlic it is. They're all frozen up still. I got my sous vide container set up to 132. I'm going to cook them for about three and a half hours, maybe about just until three hours. These are fairly tender already so they don't need to hold a lot of tenderizing. So I'm just going to go ahead and throw them in at 132 for about three hours or so and then we're going to toss them on the grill at a really high heat and get them all seared up. So I'm going to go ahead and throw these in right now. Steaks out of the bag. I'm going to get ready to pat them dry here, cut my fire all going nice and hot on my mini Kamado. I'm just going to go ahead and pat these dry real quick and throw just a little bit more of that beef rub on there before we toss them on the grill. And we're just going to do a real quick hot sear on the Kamado grill there. But first I want to put just a little bit more my beef rub. I know Guga's going to kill me. Salt, pepper, garlic. But I like steak with salt, pepper, garlic. I know he does too but he doesn't like to do it on his pecanja, his precious pecanja. I do. So I'm going to go ahead and finish doing this and I will see you guys out. All right guys, I got my steaks on. Hit it with a little bit of the duck fat spray. I just threw these on. I looked and my camera wasn't rolling. So it temps up to about 375. I'm going to close it up. It should get a little bit hotter. I think it dropped because I opened the top. But I just put those on with a little bit of duck fat. All right guys, it's been a little over a minute and a half. We're going to flip these. Yeah, they're starting to get some good color. Getting hot there. Fat starting to render a little bit. About a minute on there. I can give them another minute or so on this end. All right, I'll be back. All right, it's been another minute. Let's see what this is looking like. Looking good. It's not going to be too much longer. I'm just going to try to get a little bit, just a little bit more color on this side and we'll be done. A couple seconds on each side. All right guys, those pecanjas are done. They look about perfect to me. So as you can see, fat got a little cooked down there. I'm going to take a piece right off of this end. Really juicy. Hope you can see that. Still nice and medium rare. Very tender. Very juicy. Very delicious. I think I'm going to have another piece. Yeah buddy, that's nice and medium rare. Let's see her down there with that duck fat. It's really good. All right guys, pecanja. Find it. Find it in their Latin markets. Find it at Matador Prime Stakes. Matt sent me this and it's delicious. I'll probably be ordering some more from them. So check out Matador Prime Stakes in the link below. You get 10% off on your first order if you use the Fire and Water 10 code. Check out. Thanks for watching. Follow us on Facebook, Instagram, Twitter. Make sure you like, subscribe and hit the bell notification for when new videos come out. Thanks again guys. See you on the next video.