Picanha. Duane and Brett and Rich made me do it.


 
Rather than start a new thread, I'll just keep adding to this one.

I froze three steaks from the group above, thawed them last night.

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But first let's grill some zucchini

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JD lump makes a great bed of coals for searing.

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Resting in a warm spot.

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With some blue cheese as a topping
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Cooks plate

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And of course some local Vino Rosso

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Overall this was excellent. Picanha steaks got a perfect char. The fat cap was crispy and delicious. Steaks were on the medium side of med rare. Blue cheese added a layer of flavor and the zucchini had a nice balance of acid with lemon mustard honey vinaigrette topped with pine nuts and Pecorino Romano, which paired well with the Sangiovese.
 
I finally bought a picanha. I notice that they're always cut into slices before being grilled, rather than leaving the entire cut as is. Any major reason(s) for that?
 
Darren Lebner said:
I finally bought a picanha. I notice that they're always cut into slices before being grilled, rather than leaving the entire cut as is. Any major reason(s) for that?
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Ive seen it cut into steaks, cut and skewered and cooked whole.

No idea why.
 
I swear I am the only one that cooks mine in full roast form....
Cooked rare rare.....125 neighborhood.
Sliced against the grain, eats similar to flank.
Then once it cools and you want to eat a sandwich or something you can really see the fat in the beef, its spectacular and also cuts very thin and is very tender. I can't cook it any other way. If I wanted a steak there are 4 or 5 premium choices out there already for me.
 
Darren Lebner said:
With the fat side down most of the cook?
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No, I trim the entire fat cap off of the meat.
I use a great rub on it and then go offset at a medium temp like 275 to 300.
Mine start off about 2.5 to 2.7 pounds and the trim of the fat is considerable.
There is so much delicious marbled fat inside of that cut that none of the outside fat is required.
Click on my name and check my posts, I bet I have posted the same cook easily 3 times on here.
I set the probe to about 116 to 118 or so ( it's been a while ) then I take the lid of fand give it a couple more lumps for taste and let the fire get really hot.
5 minutes or so usually is enough.
Then throw a nice colour changing sear on both sides.
Take it inside and give it 10 minutes very lightly covered.......slice against the grain and it comes out thin, and delicous.
Sandwiches are always lined up for next day....will beat 90% of deli sandwiches you have had.
 
Just looked quick and here is one of them
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Random cooks

I have been cooking still, nothing really fancy to be honest and I haven’t been posting much. Just a few pics of some of the yummy stuff lately. I may have posted the brined and smoked salmon and crab cakes. I did a picanha next cook.
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Darren Lebner said:
I finally bought a picanha. I notice that they're always cut into slices before being grilled, rather than leaving the entire cut as is. Any major reason(s) for that?
Click to expand...
FLAVOR! more salt on the meat and a nice sear of the fat cap. and an even cook to desired doneness.

tvwbb.com

PICANHA! On swords.

Cooking over JD with coals on the lowest grate. Rotating often to develop that crust. 130°F target temp.
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