This is the first time I’ve tried making picanha. I had it in the bath for ~6 hours at 137. Did a good hard sear, although I could have gone much farther with the fatty side. I got nervous and pulled it off.
This is the BEST piece of meat I’ve ever had. Definitely going to do this again. My little foodies (11 and 9) tried to fight me when I was putting away leftovers. I had to slice off another chunk for them to share to get them to chill.
by magstar222
11 Comments
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Looks fantastic! Nice job.
Meat looks great the broccoli is making me angry, how was it prepared?
looks fantastic. Only mad you did not invite us all for dinner… Great job
Tip, always start the sear on the fat cap, and you don’t need to start at highest heat. A lower start, but cranking up the heat, means you can sear longer on the fat and then sear the rest in that rendered fat.
I’d add a sauce, but that is just me, I like sauces.
I don’t know if I’m more impressed by the steak or your correct use of to, too and to in the title. Well done on both fronts!
The only thing this plate is missing is sauce. Garlic butter on the smashed potatoes and the broccoli, hunter or 3 peppercorn sauce on the steak – would be my choice. Otherwise, good job!
Somebody be mean to OP for not inviting us all over for dinner. Looks great!
Why would anyone be mean, this looks great
Amazing
Meat looks good, veg looks a bit sad though, was it just boiled? maybe a bit of a sear in the picanha fat would help.