Picanha Help

Money_Hillbilly

I have cooked just about every cut of beef there is but first time for picanha.  It was on sale at the grocery store so I thought I would give it a try.  I know the customary method is to cut it into thick steaks, skewer, salt heavily then grill hot and fast.  It is a sirloin cap and they are not known for a tender texture.  I like to sous vide more chewy cuts.  Any thoughts on best methods from folks that have experience with this cut?

Langner91

Money_Hillbilly said:

I have cooked just about every cut of beef there is but first time for picanha.  It was on sale at the grocery store so I thought I would give it a try.  I know the customary method is to cut it into thick steaks, skewer, salt heavily then grill hot and fast.  It is a sirloin cap and they are not known for a tender texture.  I like to sous vide more chewy cuts.  Any thoughts on best methods from folks that have experience with this cut?

Is the fat cap on it?  If the fat cap is on it, just season it the way you like and grill it.  Just make sure you allow the fat to render, and hopefully, baste the steak.  That's why the rotisserie is so magical with this cut.  The melting fat continually moistens the meat.  Dang.  I have found the key is somewhat indirect heat.  Maybe raised direct if you don't want to spin it?

I have conflicting thoughts if your fat cap has been removed.  I have zero experience with that.

Good luck, it is now my favorite cut and I didn't know it existed until about 10 years ago.

Money_Hillbilly

@Langner91 Yes it is whole with the fat cap on.  That’s why I was hesitant to sous vide it.  I don’t care for ribeyes in the SV, I think the fat comes out funky.  I don’t have a rotisserie but I was thinking I could accomplish the same effect direct grilling with constant flipping like some chefs do with steaks.  Another option is in a cast iron skillet with a ghee/butter blend to raise the burn point.  I may cut it into a few steaks and experiment a few different methods.  It’s on sale for $7.99 until next week.  I f I like it then I can pick up a few for the freezer.  

lousubcap

I remove the fat cap and any silver skin.  Then reverse sear til around 128-130*F.  Rich beef flavour (nod).  

rekameohs

Money_Hillbilly said:

I have cooked just about every cut of beef there is but first time for picanha.  

My kids always get me the 6-month Steak-of-the-Month card from our local butcher shop.  They have put together YouTube videos for their featured steaks.   Here is the one for Picanha (using the skewer method).  I did it like in the video and it turned out great.  (Note - cooked on a KJ, instead of BGE)
https://www.youtube.com/watch?v=6Br60wPPzrY

Langner91

Money_Hillbilly said:

@Langner91 Yes it is whole with the fat cap on.  That’s why I was hesitant to sous vide it.  I don’t care for ribeyes in the SV, I think the fat comes out funky.  I don’t have a rotisserie but I was thinking I could accomplish the same effect direct grilling with constant flipping like some chefs do with steaks.  Another option is in a cast iron skillet with a ghee/butter blend to raise the burn point.  I may cut it into a few steaks and experiment a few different methods.  It’s on sale for $7.99 until next week.  I f I like it then I can pick up a few for the freezer.  

I like the idea of the cast iron!  I'd stock my freezer at that price if they looked good.  Good luck!