Cut and grill your own picanha steaks (with bonus Brazilian butcher hack)

If you find whole coulotte, picanha or top sirloin cap (yes the're all the same thing!) at the store, grab it! You can cut it into incredible steaks.

I share all my tips for butchering the perfect steaks, setting up the grill, and ensuring the meat is perfectly cooked.

ABOUT ME: Howdy! I'm Jess Pryles. I'm a meat advocate and the boss at Hardcore Carnivore. I'm a live fire cook, author, and Meat Science grad student with a particular passion for beef. Plus, I know a thing or two about Texas style barbecue. Born in Australia, I now reside in Austin, Texas.

[jamesfrancis]

I really like how you start the video explaining what the cuts are called in different regions..

[garryhammond]

I see these as "Top Sirloin Cap" in Costco - not a bad price, either - Cheers!

[SmokinSober]

No grilling season in Minnesota either 😎🤙. Great video! Picanha is excellent.

[stevehughes]

You cut against the grain. YOU CUT AGAINST THE GRAIN!!!

[axnjxnk]

Looks like it’s cut same as Guga.. first cut steaks with grain.. final cut against grain?

[TheCsmith]

LOVE the longer vid including the cook. Keep 'em coming!

[David-burrito]

Yay, a new video! When I first subscribed to your channel, utube sent me a 7 year-old video. I have a supplier near me that has Hardcore Carnivore, I just hadn't noticed your name on the label. Thanks for the video.

[ricattinog]

The most important thing you didn't mention! Do you cut with the grain or not? Otherwise, most of us know how to grill a steak!

[MrBullet]

Not readily available around me but it looks awesome.
I'd have to order it in but I do that anyways with A5 Wagyu.
Your JKF method and 2 zone is how I do all my steaks.
👍👍

[mattfreund]

I’m pretty positive you cut this wrong. This particular cut of meat should be cut with the grain to make the steaks because when people eat them and they cut it, they cut across the grain.

[wwjj]

You gotta love the first aid tip. Lol. But she ain’t wrong

[mikeaninger]

Love you content kid! Keep it up! Stay hardcore!

[tngu]

She’s got her Aussie accent back. Thank god. 👍🏻

[RebeccaCampbell]

👍
Would you dare show us how to do it whole with a Espada 🗡?
When I have done it it was obvious the whole piece couldn’t be cooked at once, only the surface and once it’s carved the espada returns to the grill to continue cooking the next layer... failure to do so creates a mess

[DuffyF]

Cut WITH the grain into steaks correct?

[danquinsey]

Any tips on how to get the fat tender and soft? Every time I cook a picanha my fat is a little on the hard chewy side. When I eat picanha from Brazilian restaurants, the fat always melts in my mouth

[JohannGambolputty]

Took too much fat cap off in my opinion. I never have a problem with proper sear or cooking temp but my trick is to leave the steaks out at room temperature until the fat is really super soft. Probably even longer that you typically would let a steak warm up. Like leave it out for a couple hours. Otherwise firm, especially fridge temperature fat will take longer to render and insulate the meat too much. You want the fat to feel like jelly, not firm.

[Kevinvettu]

Figured I would watch for some tips how to cut it.
-> Realises she cuts it against the grain.
--> Im out

[lucycolson]

Texas medium rare has a RED center. That looked like medium to me. Certainly wouldn't follow your grilling method, nor your channel.