Made my first picanha thanks to the group. So f’in good.
133 for six hours, cut into steaks.
Coarse salt only prior to bagging.
Served with a chimichurri.
Trimmed the outer layer of fat and used for the sear.
One regret… I spaced and didn’t pay attention to grain when I cut into steaks. Thinking I got a little lucky.
by mdkroma
1 Comment
Sear looks a little wanting in the pics, but glad you enjoyed it!