Hi all,
I have abut a 2.5# Picanha steak and I've never made it before. I am looking to low n slow it at 275 until about 110-120(I'm hoping for a medium rare finish) and then sear it over high heat. I know the time depends on many factors but I am just trying to get an idea of whether it will take 1 hour of 3 hours to get the low and slow part done. Thanks.
PS-my plan is to just liberally dry brine with salt and serve with a chimichurra sauce. Any recommendations on cook is welcome
I have abut a 2.5# Picanha steak and I've never made it before. I am looking to low n slow it at 275 until about 110-120(I'm hoping for a medium rare finish) and then sear it over high heat. I know the time depends on many factors but I am just trying to get an idea of whether it will take 1 hour of 3 hours to get the low and slow part done. Thanks.
PS-my plan is to just liberally dry brine with salt and serve with a chimichurra sauce. Any recommendations on cook is welcome
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