Three BEST ways to cook Picanha

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0:00 - intro
1:04 - What is picanha
1:31 - homecook
3:50 - restaurant picanha
7:47 - expert

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KEYWORDS
BBQ Barbecue PitmasterX RoelWestra ROEL recipes KEEPONGRILLING eetsmakelijk chimichurri picanha recipe roasted beef bbq restaurant picanha expert style homecook barbecue homemade beef steak picanha steak how to grill picanha churrasco churrascaria argentinia grill picanha grilling

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Thank you so much for watching see you on the next video!

[marciormariano]

I'm a brazilian and I love to make barbacues. The way I usually do picanha is by seasoning with parrilla salt (parrilla is an argentinian style of barbacue) and grilling the full piece of meet on a charcoal barbacue grill (mine is a reflective bricks one - very common in brazil). I roast the fat side first and then the meat side or about 5 minutes each in a very strong heat to seal the meat and keep all juices in. If necessary I also roast the botom part of the meat (depending on the thickess of it it may not be necessary). Then I let it rest for 5-10 minutes and slice it onto 3 to 4 finger wide steaks (cutting aggainst the strains), add a bit of more salt to each side and put them back on the grill for another 5 min on each side. Then I slice the steaks onto strips of meat, each containing a bit of fat in the tip.

[rd]

From a brazilian: the last two can use a lot more salt - rock salt if you can find it. It will look like too much, but it will melt and season the meat perfectly, then before slicing you just shake the remaining salt off. I bet they were amazing though!

[AirgunNL]

Another very easy and tasty method I learned in Portugal. Partly defrost a whole picanha. Slice it about 3-4mm thick on a meat slicer, against the grain. Fire up a charcoal grill and make it very hot. In about 20-30 seconds grill each slice on both sides and season it with salt while on the grill. Very quick and very tasty. For restaurants a very easy way to quickly serve grilled picanha in a short time.

[dahveed]

Great video! I'm watching a Dutch man cook a Brazilian dish with US friendly measurements. This is the best aspect of being in an international world. Scored 2 picanha's at Costco yesterday and now researching how to cook them. Leaning towards the cooking it whole reverse sear style.

[jesseholm]

Have to say I really appreciate that the temp is in both °C and °F! Usually when watching YouTube food videos I need to Google the conversion 😂

[flytelaw]

That IS the best way….max Maillaird effect, gives the best flavors….having flown to and from Brasil about a hundred times, living in Portugal (when I am home), we love perfect Picanha…..for the past month we enjoyed Oryx, Spring Bok amongst others in Namibia and Botswana….finally back to flying in Doha…missed your channel…

[bradcampbell]

I wouldn't turn down any of the 3! Thanks for the way that you explain techniques and show the relative advantages. Great channel!

[Emacolazo]

Very good video. As an additional tip, if you let the meat rest after it comes off the grill for a few minutes, it won't lose as much juice when you cut it. 😉

[danielploy]

Another no nonsense educational video MR Roel. You are killing it with the solo videos. You are the solo video master blaster of YouTube…

[likbik]

Curious, on the indirect method (reverse sear), what temp was your grill? 225? 250?

[richardmaracle]

I definitely like to hand rotisserie. Full control of the cook. And prevents over drinking

[neygercey]

You can easily slice them in 2 fingers thick beefs and griil them over a regular grill, both sides. Salt them after grilling, as you like. This is how most home churrascos are prepared in Brazil. And use charcoal, not gas.

[Duasmusic]

Sous vide is a real game changer to have full control. Been doing it for about a year now.
Cook to perfection, time to serve is very easy, it can't overcook.
When serving, just sear it on the grill or with a torch.
Bonus: you can vacuum it so the flavours really are sealed into the meat/fish.
Ga ervoor Pitmaster X!

[AMMOBBQ]

Love it man! One of my favorite cuts. So glad it has become so popular becaue now im actually able to find it.

[USGiorgi]

Damn you for making me drool all over my keyboard! I can't explain how good all of these meats look.

[Kabouterplop]

Heerlijk ziet dat er uit. Ik ben er van overtuigd dat de reversed sear methode de beste is, maar probeer het eens sous vide en dan weet je echt niet wat je meemaakt aangezien je de picanha langzaam op bijna kerntemperatuur brengt met zout en kruiden op de zelfde manier; bijna gemarineerd zonder dat het verbrandt bij het afgrillen. Het afgrillen op de hete grill is echt een minuutje of wat net zoals de reversed sear.

[maltonfil]

Hey what setting do u put the burners on for the first method? And do you flip the meat while it’s going up to internal temperature?

[meat_loves_wasabi]

I use Sous vide than pan sear in a city apartment.. . Amazing how juicy it is and its a relatively cheap cut

[swolgel]

What temperature does the skewer method need to at in order to be ready?

[aidenzimmerman]

Do you have a link to purchase the skillet you used to cut the pichana in?