Posted on 07/23/2023 9:10:02 AM PDT by PJ-Comix
In this video I show you why I consider Picanha to be the KING of all BBQ steaks. You might have eaten Picanha at Brazilian Steakhouses but as you can see, you can also prepare it at home with AMAZING results. One important detail is that when you sear your steaks, be sure to keep the meat only over the charcoal with the fat caps over the side with no charcoal below. This is because you want to prevent flareups from the burning the steak. As far as the fat caps, I sear them after both sides of the steaks have been seared. You don't need to add any rubs to this steak because the Picanha taste with the brined salt and the butter is more than sufficient to give great pleasure to your taste buds. Finally, after letting the steaks sit for 5 minutes after you take them off the BBQ, be sure to cut them in thin slices. For our Picanha BBQ party the steak turned out to be so tender. juicy, and thin that we were able to eat them off paper plates with plastic forks, no knives needed.
PING!
I’ve never seen it in our local grocery stores- they say it’s really good-
I like Flat Iron steaks- kind of lean, but tender and good flavor- just sear it good before finsihing on lower heat- loads of hymilian salt- chunky, gives it a nice crisp
Sounds delicious but that is not BBQ, it is grilling.
I don't think most grocery stores carry it. I got mine at a store that specializes in meat and fish. Very good prices. I often get chicken wings there for just 99 cents per pound. That's when I make orange glaze air fried chicken wings.
Not BBQ.
It's BBQ because AFTER searing (grilling) the meat over the charcoal, I move it to the half of the Weber without charcoal, cover it, and then use indirect heat until it reaches between 130 to 140 degrees.
Any time you want to properly cook steak outdoors you FIRST sear it and then cover and cook over indirect heat (BBQ).
The grilling is the SEARING of the meat followed by the BBQ when the steaks are place in the half of the Weber with NO charcoal beneath, covered, and allowed to cook in indirect heat.
love orange glaze chicken too- .99 is a great price!
I made a video about that. The great thing about orange glaze wings is the way the minced ginger spiciness contrasts with the sweetness of the brown sugar and orange juice.
mmm ginger too- it sounds delicious-
Picanha is a cut of beef taken from the top of the rump. You might also know it as a rump cover, rump cap, sirloin cap or even culotte steak. Rib-eye is the King of steaks, for me. Picanha is the Queen of steaks!
Tips for cooking picanha
Let the steaks rest on the kitchen counter for 20 to 30 minutes before grilling.
This gives them plenty of time to come down to room temperature and will help them cook more evenly.
Do not cut off the layer of fat! This is what gives sirloin cap steak its rich, meaty flavor.
Like London broil, picanha steak is best cooked between medium rare and medium.
Remember that the internal temperature of the meat will continue to rise as it rests, so it’s best to take it off the grill when it’s 5 degrees away from your desired doneness (check it using a meat thermometer).
The grilling time will vary depending on the thickness of the steak. In this recipe, each steak takes between 18 to 25 minutes to achieve a perfect medium-rare.
Transfer the grilled steaks to a cutting board for at least 10 minutes before slicing.
During this time, all of the juices absorb back into the meat, resulting in a much tastier steak.
You can use a cast-iron skillet if you don’t have a grill but need one that is big enough to hold the meat.
The advantage of cutting into slices before cooking is that you can brine them thoroughly with Kosher salt. It really brings out the juices and adds to the flavor. Fortunately using Kosher salt for brining keeps the saltiness level just right when you eat it the following day. As far as temperature, I would normally do it at about 130 degrees for myself but several of my guests have a weird hangup over seeing too much red in meat so instead of cooking it medium rare as I would do for myself, I allowed it to heat to result in medium well done. My slices still had pink in them and were juicy.
Never heard of a BBQ steak
A steak which is partly GRILLED and partly Barbecued as was my steak. BTW, when one sears chicken on a BBQ grill and then heats it covered indirectly, I never hear anyone say that is NOT BBQ chicken. It's not like the searing directly over the charcoal somehow disqualifies it from being called "BBQ chicken."
No smoke, no BBQ.
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