First Time Trimming Picanha – How’d I Do?
Be gentle — this is my first time ever working with picanha. I ended up with two cuts, so some pieces are stacked on top of each other. Hoping I trimmed them properly and that they turn out tasting great. I’m about to dry brine them now and plan to throw them on the grill later tonight. Would love to hear your thoughts or tips for next time.
by -FateAwaits
6 Comments
Love Picanha. Next time score the fat cap and smoke it at 250 until internal temp is how you like your steak, then sear both sides. It’s amazing.
https://preview.redd.it/t2gckoda8c8f1.jpeg?width=3024&format=pjpg&auto=webp&s=4c739819d01b86e7a9088be9653c186942beaa55
Sharpen your knife a bit and also chuck the meat in the freezer for 15-20 min before breaking it down to make it easier to get nice clean slices.
That’s a bit rough, but at least they look even. Also, you should cut against the grain in my opinion. I’ve tried both ways and against grain is better.
I like a lil less fat on mine personally, but id eat those without a single complaint
Cut the other way next time.
https://preview.redd.it/w2wrxcw2vc8f1.jpeg?width=1098&format=pjpg&auto=webp&s=a76330a35192c55c1fb4f3a040e6964ae5c0c6cb
The grain on picanha generally follows the blue lines.
Cut on the red, starting on the larger side, after taking a face cut.