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Got a picanha from Wild Fork. I plan to cook it tomorrow but figured I'd check for any tips. I haven't decided yet whether to cut steaks or do it as a single piece and then carve which is my natural inclination with something that looks like this. I've got a Pit Barrel and a Weber with SnS and can use either. Probably dry brine it overnight and then was thinking about a basic SPG rub before cooking. But the question of whether to cut it for steaks or keep it whole also comes into play when dry brining. What do you folks think?
I did one from WF a few months ago. Cut it into steaks and did it on the Weber kettle rotisserie. Tried to simulate the Brazilian steak house thing. Turned out terrific.
Jfrosty, that looks amazing! I don't have the rotisserie so I'll hand flip but you guys both say that steaks are the way to go so I'll do that. Really looking forward to it and will let you know how it does. Thanks guys!
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
I have used the PBC hanging skewers. Sliced across the grain with liberal salt then serve sliced off the skewer Brazilian steakhouse stye. First slice for those that prefer more well done, internal slices more rare. You can probably get the same effect with skewers on a kettle.
Done similar to a roast can work, but as the consensus seems to indicate, cut it into "steaks". Gives a better chance for the salt to penetrate more of the fibers, and more surface area to attach smoke flavor. Hang 'em if ya got 'em...........
The classical gaucho way is cut into steaks with a sprinkling of salt. I enjoy that but I actually prefer to cook one as you would a rib roast. Fairly easy to hit your ideal temp while getting a great sear. Also less hassle of having to cut steaks, skewer and flip. Either way, Picanha is our very favorite cut of beef. Good luck 👍
I leave it as a roast and use a reverse sear. Dry brine overnight with just a dalmation rub. Into the RecTec and smoke at 250* to an internal temperature of 110* (looking for rare in the finished product) and then sear on the gas grill. A 4.4 Picanha from SRF took 1.5 hours in the smoker and 5 minutes to sear. Picanha and dinosaur beef ribs are my favorite things to come out of the smoker.
Just wondering, I've never seen picanha in a grocery store or on a restaurant menu. I assume all American cows have them. What do they do with them? I know you can get them online, and maybe from a butcher if you ask, but they must do something else with most of them. Hope that's not a dumb question.
It's top sirloin cap. Some stores will sell whole top sirloin steaks, which includes both the cap and the center piece. Costco sells top sirloin cap steaks, but they cut the fat off.
I think they used to get cut into Butt Steaks more, but you don't see those, at least around my area, much these days. I do see the whole sirloins most frequently.
Ours actually label it picanha, but our store also over values them, and then they do other dumb. Stuff, they season in some awful looking rub and sell it for more. Or they score all the fat cap.. just so disturbing to me, to see a meat case where they have chosen your flavor for you… I know it must be what the masses want, or they wouldn’t do it. I do have one in the freezer, I did find one last time that they did nothing too. Paid a. It more for it, but this is such an occasional steak for me. I been tempted to try SV and sear on the roast.
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