Nice, I still need to make one. Where’d you source it?
Brilliant_Comedian44
Sourced this from Publix for roughly $35. I ended up trimming off some extra fat to try to keep the thickness relatively consistent across the steak. Scored the remaining fat cap, seasoned with salt and let sit in my fridge for 8 hrs. Took it out and pat dry. Let it get up to temp for an hour before putting it in the oven at 200F fat cap down first for 45 minutes. Then flipped it to be fat cap up for 30 minutes. Took it out and let it rest for 10 minutes before searing hard for 4 minutes on the fat cap side, and 2.5 minutes on the steak side. Came out incredibly buttery and juicy, which contrasted well with the crunchy fat.
10 Comments
Nice choice
Picanha is top-tier steak.
Looks great 👍
Where did you find it?
Sheer perfection!
Nice, I still need to make one. Where’d you source it?
Sourced this from Publix for roughly $35. I ended up trimming off some extra fat to try to keep the thickness relatively consistent across the steak. Scored the remaining fat cap, seasoned with salt and let sit in my fridge for 8 hrs. Took it out and pat dry. Let it get up to temp for an hour before putting it in the oven at 200F fat cap down first for 45 minutes. Then flipped it to be fat cap up for 30 minutes. Took it out and let it rest for 10 minutes before searing hard for 4 minutes on the fat cap side, and 2.5 minutes on the steak side. Came out incredibly buttery and juicy, which contrasted well with the crunchy fat.
As a Brazilian, I disapprove of this method.
Ohhhhhhhhhhhh it looks so goooooooood
Picanha is overrated cut, rubbish..