Fat cap could be improved but it was pre trimmed by the butcher. Salted a around 6 hours before smoking at 225 until 120f and left to rest before searing with griddle and cutting
by maecillo123
10 Comments
Sack_o_Bawlz
Would
sus214
that looks incredible
Practical-March-6989
Please note we are not all based in America
Hungone69696
Looks delicious and mouth watering 😋
kanashto
You can also sear the whole fat cap later after resting so that you dont overpower carryover cooking. Looks good. But the picanha must have some of the fat seared so it has its cannonical taste.
Sparx0804
Smash!!
Reader121212125
Did a picanha today, sliced it up and did them as steaks , reverse sear. Just a dry salt brine. I think it was the best steak I have ever prepared and eaten, my guests couldn’t get over how great it tasted as well. Finished with a chimmichuri.
That’s exactly what my friend use to make once a month or so. Made sure I made it over to his place on picanha night. He would aim for maybe just 1-2 more degrees doneness though.
10 Comments
Would
that looks incredible
Please note we are not all based in America
Looks delicious and mouth watering 😋
You can also sear the whole fat cap later after resting so that you dont overpower carryover cooking. Looks good. But the picanha must have some of the fat seared so it has its cannonical taste.
Smash!!
Did a picanha today, sliced it up and did them as steaks , reverse sear. Just a dry salt brine. I think it was the best steak I have ever prepared and eaten, my guests couldn’t get over how great it tasted as well. Finished with a chimmichuri.
https://preview.redd.it/59cohj7zia0g1.jpeg?width=3024&format=pjpg&auto=webp&s=17bb0e0353fc97a4de012148102643cc0e1314ca
https://preview.redd.it/52607wr0ja0g1.jpeg?width=2146&format=pjpg&auto=webp&s=c32eb478491e236340ef2f7fa1872ad39d2ae0d7
[deleted]
That’s exactly what my friend use to make once a month or so. Made sure I made it over to his place on picanha night. He would aim for maybe just 1-2 more degrees doneness though.