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Cooked Picanha tonight

Cookinbob
Cookinbob Posts: 1,691
in EggHead Forum
A week ago I did not know what Picanha was, now I do, and I cooked it tonight.  If you are not familiar it is a Brazilian steak made from the cap muscle on the rump or sirloin.  Google it for more info.  At any rate, by local butcher has these all the time, calls it "Steak Royale".  The traditional recipe calls for slicing the meat about 1-1/2" thick across the grain, coating in rock salt, then direct grilling, knocking the salt off after the cook.

I could not find any food grade rock salt, so decided to use Montreal seasoning.  I coated the steaks pretty good, then scraped most of the seasoning off after about 5 minutes, and before grilling.  I grilled them direct on all 4 sides for about 10 minutes total, IT was 125 when I pulled them.  Served with a salad and a side of rice with Caribbean black beans.

Texture and flavor of the meat was excellent, but it was too salty.  If I cannot find rock salt for the next cook, I will season them modestly with S&P and let it go at that.
XLBGE, Small BGE, Homebrew and Guitars
Rochester, NY
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Comments

  • henapple
    henapple Posts: 16,025
    Looks good. ..
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Foghorn
    Foghorn Posts: 10,228
    Yeah, that looks way too salty. You really botched that cook. You better send those steaks to me.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • caliking
    caliking Posts: 19,780
    I don't usually find that cut here, but I made picanha once. Coated it with a salt and garlic paste and it turned out pretty good. I would gladly eat your version!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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