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.
I take issue with that as well.
Ditto for snook.
For those looking for Picanha… of all places I often see this cut in my local Walmart Supercenter. You can also find this cut sometimes labeled as Sirloin Cap in Costco. Resist the temptation to trim off the fat cap. This fat gets wonderfully crispy when cooked properly and helps to keep the whole piece of meat moist and tender.
Picanha is also great on a rotisserie. Cut in thick section cross grain and skewer through the fat cap, squeezing the thick steak like cuts into a C shape. Spin it 6 to 8 inches or so above the coals. A wireless temperature probe is perfect for this application. Pull it about 10 degrees before it reaches your target interior temperature. This cut will cook surprisingly quickly.
Late to the party in this thread. Had to look it up.
Right around the time this was posted, we were having houseguests, so I didn’t have time to read through it until now. Funny thing is I wasn’t familiar with picanha when this thread was posted, but saw for sale at some store or meat market that I had been to in preparation for our guests. Didn’t buy it and have kicked myself since then.
Then, weeks later, our BBQ enthusiast son told us about it, so I tried looking for the cut to no avail.
Found some prime cap steaks at Costco so bought those hoping they would be close enough. Hubby mans the smoker, while I do the other types of cooking/baking. So I sautéed up some sliced white mushrooms, but found a new wonderful cheese called wild morel and leek jack. I shredded a little bit of that, put it on top of the mushrooms till melted, and then put those on top of the smoked cap steak. Wow! What a combination! Highly recommend! It was a 5 star dinner at 2 star prices!
I plan on maybe getting some reviews of those wings from some of my guests.
Sounds great!
Hey, this is that morel & leek Jack cheese I found at the butcher shop. Cheaper at his place than listed here by a dollar.
https://store.meistercheese.com/products/wild-morel-leek-jack-8oz-wheel
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