Picanha

[Txdragon]

I could vouch for the true picanha being a fantastic piece of beef, especially the way you enjoy your steaks, sir! Hot n fast, med rare, simple seasoning. I'd say as far as some SB SPG or 1836 would compliment the picanha pretty well.

Even when there was a Nice Bone-in Ribeye right next door in the meat case

Oh now, that's not fair. I'd be hard pressed to pick a good ribeye over ANYTHING else!!

[Txdragon]

I´m sure that you will do a perfect grilling with that

But I´m also sure that this is definitely not a Picanha.
Also if the butcher separated the fat cap.

A Picanha has much stronger fibers. And for the original Picanha you need the cap.

You can also do a Tafelspitz but there you also see the different structure.

The cuts in the pic justin posted I could be certain are sirloin. 2 things I would add though.. First thing, they are not tri-tip and second, they look to be from the top, but may not be the cap specifically. As for the fat layer, it could just be packaged with the cap down.

[JustinCouch]

We I don't know what I have but here is a picture. I didn't do the best job cross hatching the fat cap. Not a sharp knife in dads house. I have it reasoned with pink himalayan salt.

[Txdragon]

Those, sir, are legit!

[JustinCouch]

[quote="Txdragon"]Those, sir, are legit!

Well Im glad I got what I asked for. I am going to cut them into steaks here in a little. I hope I didn't over salt them.

[JustinCouch]

Cut into steaks. I am going to do a reverse sear on them. I get to use my new weber I grill today!

[Txdragon]

How they coming along?

[JustinCouch]

Doing a reverse sear right now

[JustinCouch]

Reverse sear done. Got a weber full how hot lump about to do the sear!!! Just tried a little piece that was about 120 and it was wonderful. Will post pics after the sear.

[Txdragon]

Aw man, you held out on ths pics!!!

[JustinCouch]

Sorry guys. No pictures. My phone must have been hungry because it ate all the pictures I took last night. Like I said last night they were way to salty. What I don't understand is that I salted just like all the videos I watcher. All the videos showed people laying the salt to it! Anyway I thought they were good. I liked the texture. I will probably do another one this coming week to see if I can tweak the salt flavor.

[Txdragon]

Sorry guys. No pictures. My phone must have been hungry because it ate all the pictures I took last night. Like I said last night they were way to salty. What I don't understand is that I salted just like all the videos I watcher. All the videos showed people laying the salt to it! Anyway I thought they were good. I liked the texture. I will probably do another one this coming week to see if I can tweak the salt flavor.

Without myself having seen the videos you're referring to, I'd guess the picanha was kept whole in them? When you cut yours into steaks, you increased the surface area and may not have taken that into account with the salting. Much like a brisket, large cuts can take a heavier salting simply because of their mass. If you cut it down and salted it in the same fashion, it'd be excessive. This still gives you a good reason to go get more and do it again!!

[bsooner75]

If I can remember correctly from a class I took a couple years back…they talked about salting steaks to draw out some of the moisture (I think). Trying to remember if the salt was rinsed off after a little time. I need to dig up my notes.


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[Txdragon]

If I can remember correctly from a class I took a couple years back…they talked about salting steaks to draw out some of the moisture (I think). Trying to remember if the salt was rinsed off after a little time. I need to dig up my notes.


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That's a common practice, yes! It's usually not rinsed off though as you'd only salt it as you would, just done so much sooner.

[bsooner75]

Thanks Dragon - like I said, it was a class and as my past teachers will testify, I didn’t always do so well in classes :)


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