Did I Lie to You About Picanha?

Picanha - the Queen of Steaks - the crown jewel of Brazilian BBQ. A few weeks ago I told you that Reverse Sear was the best way to make Picanha - but I might have been wrong!

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🔴 If you liked this video, you’re going to LOVE these!:

[BehindTheFoodTV]

What do YOU think is the best way to cook Picanha?

[bobbicatton]

The way you pay attention to comments is just awesome! We all learn from each other as you try these different methods👍😊

[Allan-.]

Hey Al. Another regular Brazilian here. Awesome video! For the next, there's something you should try i haven't seen in your channel. Make the picanha as Arthur's whay, but on santa maria grill, since kamado joe is not popular here. But, instead of dry brining, cut thin slices and salt only after it's done (maldon salt will do a great job). I find this whay to enhance that marvelous fat's flavour. Cheers

[arthurkassardjian]

Arthur steaks 🤣🤣
You're the man, Al! Glad it worked out good! I think a thinner steak has a higher crust content and maybe that's what makes it taste a little stronger? Anyway you got a fan for life,

[carlosr]

I've been grilling picanha for about 10 years now. One of my favorite is to checker boarding the fat cap, season completely with salt and let it sit long enough for the salt to penetrate, press a whole head of garlic into some good grade olive oil, leather the whole thing with the olive oil/garlic mix. Reverse sear, sear over FOGO charcoal with wood chucks. Try not to burn the garlic in the process. Its FIRE!!!!

[jnvqc]

The best way is low temp roasting (like reverse sear) the whole picanha with the fat side up, period. The fat melts into the meat, giving it super taste. After that it's anyones choice. Cutting it before roasting will lead to sightly unrendered fat, and the meat will not have that tasty fat basting. This is the original recipe, this is the "proper" way.

The cutting before roasting recipes are mainly for convenience, and convenience is a compromise.

The skewers style as pointed out, is mainly to simplify restaurant logistics. However the same principles apply the fat drips into the meat basting it.

Now for more details:

Tradicionally in Brazil they roast the whole picanha over indirect heat on a big skewer, firstly fat side up then fat side down. Then they remove it from the skewer when the interior is still almost raw, the objective of the roast is to "seal" the meat and render the fat cap. After that, they can and do many different things, like for example slice it very thin and grill it over a very hot fire.

Cutting it before roasting will lead to the meat being well done before the fat renders totally, a somewhat long and slow roast will render the fat whist maintaining the meat nice and juicy.

If someone wants to cut it for convenience then the fat should be trimmed accordingly, so it doesnt stay unrendered.

[vincentloccisano]

I’m in favor of as many picanha videos as possible. I’ve done my own comparison based on some advice from Brazilians that I know. Using the big salt, and starting it as a roast, then pulling off slicing into steaks salting again and searing those . They use a lot of that big salt, then when it was close to done the start smacking the large crystals off the steak. Honestly I am ultra curious about all the different methods because when I did a side by side I liked this method better than the reverse sear. But then there’s the added flavor of wood, so many variables… but I’ve never heard anyone say there is too much picanha!!

[bastiat]

This is how picanha is cooked in Portugal too, its fantastic :)

[Dap]

Another great video Al. You are certainly keeping me busy 😁👍

[williamwilson]

I may have to give this a try. Great video as usual.

[brian]

The thin steaks looked awesome!! Appreciate you going back and doing an update video for us! You need an EMV10% coupon for KJ!

[chaddombeck]

I started searing on a charcoal chimney full of charcoal and wood and I haven’t gone back to searing on my BGE.

[pizzapaul]

Any chance to eat picanha is always a good time, looking forward to a picanha series!

[dres-bbq]

Nice, i always grill em if i can on my home fires braai. I use the sekelbos wood, And i do cut them in thinner slice but i use a big Scewer. Looking forward to the different ways you are ging to prepare them.😊😊

[lewisnostredame]

I guess traditionally (at least in restaurants) they love to present Picanha in thinner slices, but honestly the bigger cut just feels juicier, and you can enjoy that sear a little better. But I guess in this video, the thinner steaks worked better because of the wood and salt penetration as your friend mentioned. Well done.

[BrisketMedic]

Great points of how to slice for cooking. I also prefer a good sear on a steak

[CrossbowMike]

I slowsmoked a whole picanha to 45 degrees celsius on some Oak for about 1.5 hour. Took it off, rested it and it came up to 47 degrees so it was Blue. Then i sliced off 2 pieces about a finger thick a Seared those 2 on high fire both sides for like 20 sec, it was the best picanha i ever had. Then we just took off 2 more slices and seared those again. Didnt matter that the rest of the picanha cooled off a bit because the searing fixed that. soo delicious

[absoz]

it's snoretime here, but man am I hungry for anything you've cooked 😃

Oh and you definitely need some eucalyptus wood for another level of flavour - given I have a 50yr old eucalyptus tree next door and grew up with access to murray river gum trees, which we used for camping fires when I was little 😁

[cookingwithyayaslamdien]

The way you did it now I'm going to do it as well

[sonnyuk]

I have just had a bowl of Cornflakes. Now I've got to refill 😊 Looks 💯 fantastic Al👍🏻 ⭐