Back to work Picanha


 
Michael Richards

Michael Richards

TVWBB Emerald Member
Back to work after taking all of last week off... so I need to keep the good food coming.
Last night I prepped the Picanha for a 24 hour salt brine.
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Man did the look good when I took them out of the frig today.
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Got them seasoned up with some of my remaining stock of Oakridge Carne Crosta (I will cry when I use the last of my stock pile).
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Don't you love cooking in the dark at 5:30 pm?
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After a reverse sear they looked perfect...
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And they were!
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It was a great meal after a long day's work.
 
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Oh my goodness! I have a Picanha in the freezer that I haven't been able to decide what to do with. I think this might be it.
 
JimK said:
Oh my goodness! I have a Picanha in the freezer that I haven't been able to decide what to do with. I think this might be it.
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I always vote to turn Picanha into steaks. I did one on the forth of July a few years ago as a whole roast, it was ok, but not even close as good as it is as steaks. If I am doing a whole roast it is a tritip. Just remember @Rich G's reminder to cut with the grain into steaks so that the last cut is against the grain.
 
Same here, I use it sparingly now, down to my last bag. When I do Picanha, it’s always on the rotisserie, just S&P served with chimichurri.

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Duane, that looks like I want to eat it right now!! Michael, yours looks like my wifes son and I would be very happy! My wife? Not so much. That’s her loss.
 
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Timothy F. Lewis said:
Duane, that looks like I want to eat it right now!! Michael, yours looks like my wifes son and I would be very happy! My wife? Not so much. That’s her loss.
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Tim,
This is one of the other reasons I love Picanha as steaks. Due to it shape, I always get 3 nice thick steaks and two smaller ones. I always remove the fat cap and cook the smaller ones about 10 degrees more because that is where and how my daughter likes it.
 
Michael Richards said:
I always vote to turn Picanha into steaks. I did one on the forth of July a few years ago as a whole roast, it was ok, but not even close as good as it is as steaks. If I am doing a whole roast it is a tritip. Just remember @Rich G's reminder to cut with the grain into steaks so that the last cut is against the grain.
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In all fairness, Michael, I was only passing along something that I had read about somewhere and found to work for me! :)

Good looking steaks, my friend!!

R
 
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