Picanha is a Brazilian cut apparently. Really close to a tri-tip. This was my first time. How’d I do?
by shipwreckedsouls
28 Comments
[deleted]
[deleted]
somethingrandom7386
Personally would have thrown it under the broiler or seared it to crisp up the fat cap more, but inside looks perfect. Would gladly eat this.
InfiniteVariation864
I would smash twice then cook it breakfast in the morning, hot dayum
fluffnubs
Looks cooked perfectly, I’d just hit that fat cap on a hot cast iron for 30s-1min to crisp it up a bit! Nice work!
thiagovedder
I would sear it a little bit more, but looks good
PoshNoshThenMosh
I’ve been thirsty and when it’s served hot it doesn’t matter
dabombnl
Looks great. A couple of suggestions though.
1) Put under the broiler for a bit to get that fat cap crispy. One of the best parts of picanha. 2) You are slicing with the grain making a way tougher cut than it should be. Cut wide steaks in that direction and then it can be sliced thinly 90° from that to be against the grain.
gentoonix
Cooked great, won’t beat the sear drum, will say your cutting gave me lockjaw. Laces out! Against the grain.
Endlessssss
More char but that inside is what I’m about. I tell the churrascaria bring it to me as raw as you can on the inside, just steak that melts like butter
PiginthePen
First picture pass.. second picture smash
macT4537
Smash but get that into the broiler or a high heat sear
Amazing-Ad-8106
oh nooooo, you’re doing it wrong. google ‘picanha on skewers’ and see the images. That’s the way. Sear each side for as long as desired.
I’ve tried every steak cooked every which way, A5 this, Prime that. After living in Brazil for 2 years, prime Picanha is my favorite by far.
uncle_buttpussy
You want me to fuck your beef?
PistolofPete
Man I totally read this as piranha and was so confused
bbohica
Gotta char that fat cap, it makes a huge difference. Otherwise it looks great
HarrisLam
No crust. Is it flavored well? If so I would have a few pieces no problem.
Bad slice though. Should have positioned to slice against the grain.
Delta31_Heavy
I’d crisp up that fatback
stripes177
Inner smash. Outward pass.
Acaydian
I’d have to try it first lmk!
Chorba0Frig
Nam nam nam
masterP168
smash
ez151
Little raw but I’d still hit it bru!!!!!
Tatertotyourhotdish
Beautiful cook. Smash for sure
CaliHusker83
Sooooooooommmmmaaaaaaassssssshhhhh!!!
No_Membership1418
I love this cut, been buying whole too sirloins and this is the first part eaten every time
Double_Jackfruit_491
Thought it was a baked potato
Yoda2000675
Needs more sear for me, but the center is fucking spot on
SCFinkster
I prefer these to prime rib these days – can’t handle the richness and I find you don’t give up any flavour or tenderness with these when cooked properly.
28 Comments
[deleted]
Personally would have thrown it under the broiler or seared it to crisp up the fat cap more, but inside looks perfect. Would gladly eat this.
I would smash twice then cook it breakfast in the morning, hot dayum
Looks cooked perfectly, I’d just hit that fat cap on a hot cast iron for 30s-1min to crisp it up a bit! Nice work!
I would sear it a little bit more, but looks good
I’ve been thirsty and when it’s served hot it doesn’t matter
Looks great. A couple of suggestions though.
1) Put under the broiler for a bit to get that fat cap crispy. One of the best parts of picanha.
2) You are slicing with the grain making a way tougher cut than it should be. Cut wide steaks in that direction and then it can be sliced thinly 90° from that to be against the grain.
Cooked great, won’t beat the sear drum, will say your cutting gave me lockjaw. Laces out! Against the grain.
More char but that inside is what I’m about. I tell the churrascaria bring it to me as raw as you can on the inside, just steak that melts like butter
First picture pass.. second picture smash
Smash but get that into the broiler or a high heat sear
oh nooooo, you’re doing it wrong. google ‘picanha on skewers’ and see the images. That’s the way. Sear each side for as long as desired.
I’ve tried every steak cooked every which way, A5 this, Prime that. After living in Brazil for 2 years, prime Picanha is my favorite by far.
You want me to fuck your beef?
Man I totally read this as piranha and was so confused
Gotta char that fat cap, it makes a huge difference. Otherwise it looks great
No crust. Is it flavored well? If so I would have a few pieces no problem.
Bad slice though. Should have positioned to slice against the grain.
I’d crisp up that fatback
Inner smash. Outward pass.
I’d have to try it first lmk!
Nam nam nam
smash
Little raw but I’d still hit it bru!!!!!
Beautiful cook. Smash for sure
Sooooooooommmmmaaaaaaassssssshhhhh!!!
I love this cut, been buying whole too sirloins and this is the first part eaten every time
Thought it was a baked potato
Needs more sear for me, but the center is fucking spot on
I prefer these to prime rib these days – can’t handle the richness and I find you don’t give up any flavour or tenderness with these when cooked properly.