I have a cheap propane grill that I typically use to grill steaks. I usually have it on high and do 5 minutes a side for medium rare. After seeing so many pictures from this sub of reverse sear and no gray band, I decided I needed to try it. I think I’m hooked!
1.65lb Picanha
6 hour dry brine
1 hour at 250F until 1.07F internal temp
30 seconds sear of fat cap on propane grill
2m30s sear of meat side
Pulled off grill when internal temp was 130F
by Apprehensive_Fee9983
27 Comments
holy shit
nailed it
Looks like duck breast in the first shot.
Did you season it any special way?
Looks delicious and mouth watering
Holee beegeezus 😛
The fat was probably still soft like butter but I would have seared the fat cap for longer and hotter
Wow….Barely any grey band.
I much prefer a deeply seared fatcap for picanha. otherwise it’s just blubber that I don’t enjoy eating, honestly.
if you liked it, that’s what matters though. It look great anyway and I’d be happy to eat it regardless
Beautiful cook! Gorgeous, perfect, flawless. But the cut…?
There is a whole lot of fat that did not get rendered.
I did a sous vide reverse sear the other day. Normally, my Weber doesn’t get quite hot enough for a really good sear without also cooking internally, but I forgot to clean the grease trap and I was doing 6 new york strips. They were quite well seared, but I got them off fast enough that it was just seared.
Did you consider cooking it before eating it?
Gotta either trim or sear the shit out of that fat cap like it’s duck breast.
lotta fat there, can’t lie
Whats the chopping board? nice steak!
https://preview.redd.it/azpgyqtyjphf1.jpeg?width=3024&format=pjpg&auto=webp&s=b6b780a3fa6cb3b93e63c8970243e64882ee627b
I made picanha this weekend and it came out very similarly. Unfortunately I only have pictures from when it was cold the next day, so the fat looks crazy. My fil brought 2 and we ate the first and had to put the second in the fridge. Just took the picture to send to him to show that it came out even better than the first one…
The actual meat looks gorgeous. I maybe would have pulled it a little earlier and then blast the fat cap for longer. It just doesn’t look rendered enough.
Nice picanha
Looks amazing! Would recommend searing the cap as others have suggested, still looks near perfect.
Fat back
Looks super good! I would sear the fat just a touch more! I seriously love this cut when reverse seared. I use my smoker and it’s amazing!
You cooked that picanha with the same method you’d reverse sear a New York strip my guy, you gotta sear the hell outta that fat cap to get those drippings
As a Brazilian (picanha is like the National Steak) I can guarantee you this picanha is LIT. Good job.
Reverse is the way to go. And that fat cap….mmmm.
Oh geez I read that as 65 lb picanha lmao
Looks delicious!
Bravo! That steak looks perfect. Reverse searing is the way to go.