Tried a Picanha steak for the first time, loved it. Only thing is the silver skin under the fat cap, gotta keep an eye on that next time I pick one up. Other than that, the rendered fat has such big flavour and really adds to the steak. Although I didn't cut against the grain, the meat was stil remarkably tender. Oy requred a butter knife to cut.
by SweetPotato6000
7 Comments
Looks👌
Looks great! What would you do differently about the silver skin?
Beautiful cook! Surprised by the grain and silver skin. Grain should run along the length of the steak so each cut you make when eating is a thin slice against the grain with a bit of fat. Also, have never had silver skin on mine, but maybe that is luck. Perhaps you’ve done this already, but I always buy a whole picanha (aka sirloin cap) and cut the steaks myself. Make sure to tell the butcher to keep the fat on, since they might try to take it off. Here are some steaks I made last night (rendering the fat cap in pan before grilling):
https://preview.redd.it/uvlerxl011hf1.jpeg?width=4032&format=pjpg&auto=webp&s=e693a9470ded3e19d1aa1ac7629e45bc05e8b454
Beautiful plate, OP. Curious about the sides. Broccoli cooked with garlic? Am I close?
My mother had plates just like those.
Delicioso. Good job, my friend.
Don’t forget to tend to that fat cap! Still super nicely done 🙂 Looks fn delicious