Turned out very good, nearly perfect. The meat itself was incredible, but I didn’t render the fat cap properly and need to take it slower next time. Here’s what I recommend:
Take the picanha out of the bag, pat it down to dry it out (optional: salt it again)
Place it fat cap down on a cold cast iron and turn it to medium low for about 12 minutes to let the fat render
Last minute, tip the pan and baste it in its own rendered fat
Take it off the cast iron, drain some of the excess fat, and turn the heat high until it’s scorching hot
Sear for 45 to 60 seconds on every side
Rest for 5 minutes
Cut slices two fingers thick with the grain for individual steaks. The bites from the steaks should be against the grain. Add salt and enjoy.
by epstein_did911
3 Comments
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For food safety, you really should go to at least 130 if you’re going to bath it for more than 2 hours.
Needs a better sear