Finally decided to do a picanha. Smoked at 225° to 130°. Went fat cap down til 100° then flipped it over. Rested it 20 min then in the broiler for a sear. I’ve gotten lazy so I went pepper, Kinders The Blend and Kinders Prime Steak seasoning. I 100% get all the hype about this cut.
by SoRockSolid
4 Comments
That looks amazing! I had to look up picanha. Wow! Need to add that to my list to try out. Nice job!
Nice! Great job
Sorry, kinda confused on how you did it. To clarify for myself lol you smoked at 225° fat cap down. Once the steak hit 100° internal you flipped it, kept rolling until 130° internal? Then hit the broil(how long did you broil for?).
Thanks for info! I need to do one!
Also since you like kinders, the Santa Maria one is so damn good. If I don’t make my own seasoning this is what I use.
I live and work in central MA. Brazilian population in the area and correspondingly, good Brazilian meat markets. Picanha is a popular cut; it is not underrated nor is it underpriced. It ain’t cheap. It’s a cut of beef that is up there with NY strip but ‘beefier’ in taste. I always have the roasts cut for me since the Brazilian butchers know their way around a picanha roast. I skewer each slice and cook over charcoal, pretending to be a Brazilian steak house. Make a nice chimichurri sauce and it’s a very nice meal.
You can Google the other names for picanha such as coulotte, sirloin cap, etc.