Mystery Meat Solved - Now how to cook?

Cookinbob

I stopped by the butcher and showed the picture, and now I know what it is.  It is the whole top muscle from a sirloin with fat cap.  This butcher calls it "steak royale".

Should I roast it indirect? Should I trim the fat cap off and cook direct like a London broil?  Should I go hot and fast like a Flank Steak?  Reverse sear?  Looking for suggestions, particularly if anyone has cooked one of these before.

Little Steven

Who's yo daddy?

Tackman

Steak royal? I had something like that in Amsterdam. I went into an international chain restaurant, and a ordered a beef sandwich with cheese weighing 1/4 pound. They called it a royal with cheese. It was just okay. I should have got a Le Big Mac.

SmokeyPitt

I think the top sirloin with the fat cap is what is used to cut Picahna like someone else mentioned in the other thread.  

I ran across this:

http://mybestcooking.blogspot.com/2012/04/picanha.html

..and here is another thread where it is cooked on the egg:

http://eggheadforum.com/discussion/1151260/centex-gets-mad-at-the-picanha/p2

Cookinbob

Bingo @SmokeyPitt!! I followed the link, that is exactly what I have. Now I know how to cut and cook. Wonder if I can find Brazilian rock salt?