My son said it had been too long since we had steak (one week) so I made these picanhas. This was my second time making them and first on the rotisserie and using shio koji. I tissed them over open flame and then seared them once at temp. They were absolutely delicious.
by osin144
4 Comments
Love it, Picanha is the best and it looks perfect.
Tiene mucha grasa esa carne 😮
They look great. Only thing I ever did different is grab some blade skewers and thread them in, I hated the holes, maybe I have that one disorder lol.
10/10
Don’t mind me but what’s the purpose of the funny spit grate thing you squished the stakes into? Or is that just what you had?