Why is picanha so under appreciated in the USA? Although is a very unforgiving piece of meat, however,Imo, if you cook it right it and it’s of good quality it beats any ribeye, NY strip, and pretty much anything else beside a spinalis Dorsi.
by Expensive-Ad3661
28 Comments
Holy saturation, Batman
Dayumn saturation, how many chives you need ? 😂
Sorry to be the hater but that’s over cooked for picanha. Anything after med rare gets chewy
ChCh ch ch chia! Chia pet, the pottery that grows! it’s fun and easy, soak your chia, spread the seeds, keep it watered, and watch it grow!
As a Brazilian….I am very confused
Take my upvote.
Blooddddd why a crust of chives ? Honestly????
Just wait until you actually cook one perfectly. Youll be blown away.
It’s a chia picanha… Cha Cha Chia! /s
Wow that’s a tasty looking steak
Better than a ribeye!?!?! Them there are fighting words sir. Lol
Very well cooked
Oh wow, that’s beautiful!
This sub is SO weird. The shade you’re getting for a nice picture of some tasty looking meat…
Picanha was virtually unknown in most of the US until quite recently. Even now it’s not common at butcher shops and very rare in grocery stores.
For me personally I’m frustrated that it’s oddly hard to find a good, straightforward description of best traditional cooking methods. Yes, there are lots of videos out there but they differ a lot on pretty basic details. So I often default to other cuts I know how to cook well.
If you can point me to one video or recipe that you’d recommend as a solid guide to making Brazilian-style picanha, I’d try it asap.
Chives.
Looks like they pulled it out of the oven late and didn’t let it rest as long as they should’ve so it wouldn’t over cook. I prefer my picahna no more than medium. This if allowed to rest correctly would be like a med well. But that’s just like, my opinion, man
I was wondering where all those cups of chives were going.
I saw some posts from another subreddit, a person kept posting bowls of chopped chives. I guess it’s all made for OP. Makes sense now.
Looks overcooked bud
I don’t I can forgive what you did to that meat
Cooking it is the easy part I always have issues cutting it with / against the grain.
I won’t criticize the cook here as others have, but I do have a question about the cut: is this the proper cut direction? Or is it 90 degrees off? I normally do my cut opposite this. Am I right or wrong?
Needs more chives.
Fat cap isn’t rendered enough.
Needs a haircut.
This looks delicious. I tried this cut for the 1st time last week. Had to hunt around to find it. I think its my new favorite cut!
“Dang, I really miss her.”
Did you already post this to r/KitchenConfidential ? They’re currently collecting posts of impeccably cut chives.