Thanks. I did not want to take it too far, yet I agree the fat could have cooked more. There was a large fat cap...You can sear that fat even more next time. Just watch the steak so you don’t create an inferno. I like the flavor the fat cap adds, especially when salt and peppered. It gets a nice crispy outside sear. You have the last of the Renwoods! Enjoy!
I liked it a lot. Great flavor.Dan....so, what did you think? In the ratio of $/lb to beefy flavor I think that Picanha is the current winner. Especially when, in my estimation, there is very little difference between Choice and Prime in the flavor and tenderness categories, it's a great cut!
Yours looks really good, and I love what you plated it up with, too!
R
I usually cook on just one.Looks great, the wall of bbq's is great too.......
Reminds me of a TV show, 3 or 4 stations going at once all doing a specific job.
As long as you kept your cool you could be literally cooking 4 items all at the same time.
It would look fancy if you had guests over anyways.
Top shelf cook, I will have to try the steak sometime as I have done my last 10 in roast style.
Which I did give you some tips in that other thread.
Well done sir, delightful looking feast!I did, turned out great. Just Kosher salt and pepper. Cooks really quick that way.
Made some Chimicurri to serve with it too.
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Elevated on roto or swords is best. It keeps all the juices in the meat and allows the fat cap to render and baste the meat. Go for it. We like just kosher salt on it. It enhances the beef and brings our that rich, beef flavor.Has anyone here done this rotisserie style? Just got my 1st picanha and I might try that. I can be argued out of it, though.