Could This Really Be The BEST STEAK In The World? | Chef Jean-Pierre
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- Опубліковано 30 сер 2023
- Hello There Friends! Today I will be determining if the Picanha Steak is really as good as everyone claims it to be. I have seen many reviews online and from my friends that the Picanha Steak is most certainly the best steak they have ever had at its price point! Come find out with me if it really is up to the hype! Let me know what you think in the comments below.
RECIPE LINK: chefjeanpierre.com/beef-recip...
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VIDEOS LINKS:
The Perfect Steak: • How to Cook the Perfec...
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PRODUCTS USED BY CHEF:
❤️ Wusthof Chef's Knife: chefjp-com.3dcartstores.com/s...
❤️ Demeyere Stainless Steel Fry Pan: chefjp-com.3dcartstores.com/S...
❤️ Instant Read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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OUR CHANNEL:
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CHEF'S WEBSITE:
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CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/ - Навчання та стиль
Who doesn't love the fact that Chef Jean-Pierre has been cooking for 50+ years and he's still learning and open to new experiences (steaks). That's what makes life fun. Thanks for being a great example to us all.
I Hope I never stop learning and sharing!!! THANK YOU for the Opportunity ! 🙏
You won't. We can all tell it's built in.
@@ChefJeanPierre Hi Chef, have you considered trying learning to cook chicken next?
Thank you Chef Jean-Pierre!!!
This channel is one of the all time best cooking shows on UA-cam... Chef Jean-Pierre is a culinary treasure... and his production crew make A+ video's to watch & learn...!
Dittos!
The only thing; I luv the taste of the fat. but I don't ingest it. Health conecrns? Dunno.@@j.robertbois610
I'm Brazilian, and I'm so happy to see you review this cut, Chef! Usually we prepare the Picanha Brazilian barbecue style, but It's completely fine the way you did. Sometimes people don't have access to the grill, so pan fried/oven is totally fine. We use an extra coarse salt (and rub the meat with far more salt than we need) and when we take the meat out of the grill we spank it with a knife to remove the excessive salt. Picanha's main feature is that fat. It melts in your mouth when cooked properly, that's why we cut very thin slices and then put the rest back on the grill to cook the internal part. Always served very close to rare for maximum flavor and perfect texture. It's heaven.
Picanha is for barbecue in a spit with just salt.
Do you have a link to a video that demonstrates this way of cooking it?
@@alexchrostowski6254 Guga Foods explains very well how to cook. It's quite simple.
ua-cam.com/video/AN1WSU2g9dA/v-deo.htmlsi=WrMyDsBvDj2nXifE
Do you dry brine, or just crust it with coarse salt?
@@alexchrostowski6254 there´s diferent ways to grill it, in sticks that u "shave" thin slices like brazilian steakhouses like Fogo de Chão, u can make steaks like chef did and use only salt after cook with parrilla salt or sear the whole piece thn slice the steaks n grill them. Note - to use big amount of salt IT HAS TO BE Coarse salt. I´m gonna put links here, good luck.
I absolutely LOVE the humor and education I get on this channel...Chef...you're the BEST!!
Hello dea fwiends!
Yes! Chef Jean Pierre is GOAT!❤👍🏻
@vonHannersdorf He sure is...thank God for Chef Jean - Pierre...
I'd have a tough time not trimming the fat .
Funny...@@HippieMumboJumbo
What a good surprise to see a video where our beloved PICANHA is the super star. It deserves. Hi to chief J-P and his millions of friends. Jayme from Sao Paulo/Brazil
The best educational chef in youtube. Thank you for sharing your time and knowledge with us!
I said this much times and I gonna say it again and again... Sir, you are best and I'm watching a lot of cooking videos. All my respect!!!
I just love your channel! I am homesteading and have had to learn to cook a lot from scratch, you.. Jean Pierre are helping me so much on my quest! Thank you!
You are the gift that keeps on giving. I was waiting for your opinion on picanhas so much since so many youtubers praise it! Thx again for the great content chef!
I absolutely love that you're experimenting with us on your channel... so cool!
Jean-Pierre I hope you have a really nice day!
Thank you for this cooking lesson! It is so awesome that I can get this kind of cooking instruction at my own convenience for free what a gift!
I've been reading cookbooks and following cooking shows for about 35 years. Chef JP, without doubt, exceeds all the others (with the exception of Julia Child) in skill, verve, passion, zing and humor. No one is quicker to deflate some overblown food fad or celebrity chef, or poke fun at himself. Chef JP has the blessed trait of praising the basics, but even after 54 years, rushes with gusto to try, or to teach, the very newest thing. My greasy and stained cooking beret is off, to Chef Jean Pierre.
As a Brazilian I am proud and happy to see Chef Jean-Pierre tasting our national steak! I`m still waiting Chef to try a Feijoada, our national dish!!!
I used to cook in a very good steakhouse in Arizona... Picanha is as good as any steak I've ever had if not better...
That would be cool
Oh man, in Portuguese, not Brazilian, but I love feijoada. Take it over a steak any day. The garlic, the collards, the vegetables. Oh man
Feijioada is nasty. I've been to Brazil 5x and love everything except feijioada. 🤢
I love picanha. I score the fat and coat it with salt to draw some of the moisture out so I can get a crisp, outside layer. You'll be amazed how much the fat melts when cooking. I occasionally have to spoon it out of the pan. Flavor rivals a good ribeye.
This was a departure from everything else on the channel. To me it shows what Chef does to develop recipes and techniques: it is discovery! Something that he alludes to from time to time. He has spent years experimenting and testing. We never see that (as he says the video would be too long), and at times he feels he must repeatedly revisit to make it right. This foundation is what makes the typical become the extraordinaire. I always gravitate to the more expensive cuts, but he has shown that a simple, gentle approach I could have a steak and save money.
Every great Chef spends time in test kitchens. There is a reason we are called forever curious. The best Chefs ... spend time with others great Chefs tasting, breathing in the aromas, discussing, covering techniques. It's a fellowship like nothing else. I've been in the kitchen for 53-years. There is burning in me an indefatigable passion and drive to create mind bending dishes and drinks. I love JP. I miss him dearly.
Chef Jean-Pierre is a treasure...I'm so grateful to have found this channel last year. He is humble, down to earth and funny. Other chefs like to give the impression that they dont make mistakes (not our chef😂). He "forgets so we remenber not to!!" I love his classes
Happy to have been the very first viewer today ! :-) .Very interesting this idea of test benching products.Could be a very nice new series about exceptional things, meats, fruits, vegetables a bit "out of the row", new discoveries
Thanks Chef Jean Pierre. For all those who have watched the video, I strongly recommend clicking on the Recipe link (in the Description section) for a lot of information.
Yes. Thank you for telling. There were a lot more about that steak!
Fantastic, I picked one up and will be trying this out tomorrow. Thank You!
Love Love Love Your channel. No other cooking channel even comes near to yours and on top of the wonderful instructions we get to enjoy your humor too!!
Aside from being very entertaining to watch, it’s amazing that we have the opportunity to learn from a chef with his experience and with the ability to explain things so well. He’s an incredible teacher that does such a great job explaining why to do things, not just how (onyo always number first - lol). I watch a ton of cooking videos and every home cook should definitely watch Chef Jean Pierre if you want to build your skills. He is so far ahead of anyone else online - I’ve learned so much. Thank you!!
No doubt a great cut! As many have spoken of, Guga needs some love for the info he has provided we the youtube cooking peeps. I have prepared this a few ways and do prefer the grill and the super hot, high flame finish as I find this very beefy cut excellent for the char that the flame kiss gives.
Very cool to see Chef JP giving it a go and, as someone in the comments mentioned, "learning (or at least, exploring) with us." Another great vid, Chef, Jack and Crew - - many thanks!
I love this chef. This is the only channel I have the notifications turned on.
Awesome! Definitely going to try this!!
Cooked in its own juice....yummy...thanks Chef. Fabulous method...
Thanks Chef Jean Pierre for kindly trying our Brazilian National Steak 🥩
Love your work and I am an avid watcher of your teachings. 😊😇
I absolutely love your channel Chef Jean-Pierre. I have been subscribed since watching your early steak videos and you taught me the reverse sear method. I love your enthusiasm when you cook, it is said if you cook with love and passion this will come out in the flavour. I see this with you are cooking and you inspire and educate us to make great food. I also enjoy seeing you eat the food at the end of the video, always puts a smile on my face. Thank you so much for the excellent recipes in your videos and keep making them.
Hi Chef and friends! 🧡🧡🧡
I'm always so excited when I see an upload from this channel!
He is one of the great chefs of our generation. Once I completed my schooling at the New York school of Culinary Arts I interned at Commanders Palace under K Paul aka Paul Prudohme and a relative unknown then called Emril Lagasse. I’ve relearned a lot from his videos and refreshed my memory of classic French Cuisine. I wish I could have worked under Paul Bocuse and Jacques Pippen Two of the greats of French Cuisine.
Wow Jeff. Thank you for sharing. I loved the Commanders Palace and have their cookbook. My favorite recipes from my Commanders Palace cookbook I have is the Bread Pudding and the pecan pie. Stables in my house. Chef Jean-Pierre is the best.
Another great chef… Andre Soltner!
Commander's Palace was one of the best meals of my life.
My fav is the Hanger steak. Yum 😋
I love your curiosity Chef, you are an exceptional teacher. I too love investigating the four corners for something new!
Chef I absolutely love your passionate personality so please keep up the good work! And a great video.
I made your coleslaw recipe to eat with this meat a few weekends ago. Family loved it. Greetings from Brazil my dear Chef.
Looks delicious! And I can tell that Chef REALLY wanted to turn those burned bits in the pans into a delicious pan sauce! Many thanks to Chef and to Jack!
Why not. Be smontaneous. We love that
Everyday n thing he says is awesome and his reactions and commentary is by far the best my gf and myself enjoyed a few videos and have learned so much thank you
Chef, I love you tasting something different and giving us your review. Please keep doing this format.
You truly are the best, love the way you explain things
Thank you so much 😀
Good job, 🎉🎉thanks
Thank you! 😃
Chef Jean-Pierre has taught me so much. My cooking skills have doubled since I started watching and I have so much more to learn. It feels so nice to be able to treat my friends and family to these nice things thanks to you. The Valentine's day blueberry reduction is a favorite in my house. It's so versatile too!
Amazing thank you very much I love your videos
Another amazing video! I'm craving steak so badly now. I also really need an oven that looks like a robot!!
Brazilian food is delicious! I lived in Brazil for almost 2 years! Thank you chef! Blessings 💕🤗💕
As usual excellent presentation, big thank you chef, you are the best:)
Love this video. I never heard of this cut of steak before but now I'll have to look for it.
Thank you Chef Jean-Pierre. The steak looks delicious!
I tired a web search for "churrascarias" and was very happy that I did! It looks like a common method of cooking the Picanha cut is to roll it so that the fat layer forms a horseshoe shape on the outside and run a skewer through the meat to keep that shape when it goes over the flame. I have not tried this, but I am guessing this is a good way to distribute the flavorful fat to the meat during cooking on a skewer.
Yep, that's the traditional way and it's by far the best way to eat Picanha, but people at home usually don't have access to the grill so oven/pan and even sous vide is acceptable.
Jean-Pierre is my guilty pleasure! Brilliant instruction and tips!
I always learn something from watching you. This is the most inspirational channel on UA-cam
I prefer a good pork steak over beef.😊 I'm guessing that you cook pork steaks the same way. Chef, I have learned so much watching you channel. I've recommended it to friends and family. I don't have words to express my gratitude and pleasure. Your channel is such a pleasure to watch & learn from. You are a FANTASTIC person, teacher & friend. I love everything that you do & have learned so very much from you. Love you & GOD BLESS 🙏❤️ from Cuba MO😉👍😁
@@ChefJeanPierre....-.. Mm I don't have that app🤔🤨
Greeting from Texas, the steak capital of the world - Going to have to try this steak! Have you ever had genuine Texas Smoked Brisket? Thanks for all the great suggestions. 🤠
So great. Appreciate!!
LOVE watching you cook! I have wondered about this steak when I see it in butcher shops. Thanks for the education!
Hmmm, took delivery last week of 1/2 beef, already butchered. Next spring next beef will have Picanha Cut, not all sirloins.
Question: Would taking out of oven a bit early, to add butter, garlic clove.and thyme for basting steak be a good idea (remember only 1 skillet)?
Thanks for thought provoking educational videos.
Be well
Didn't expect Picanha to get so much popularity usually it's the A5 Wagyu, what are your thoughts on A5 Wagyu Chef? Love the video as always.
Pincanha is a cut.
A5 is a marbling score.
Wagyu is a cow race.
This means you can have A5 Wagyu picanha. Now, most people have never seen or eaten an A5 Wagyu in real life, regardless of the cut of choice. So I'm not sure what "popularity" means in your mind, but it's mainly a UA-cam thing when it comes to Wagyu A5.
Very good explanation. I like.
That looks really delicious thanks
As a Brazilian here is a pro tip: if you want to sound like a local in Brazil when ordering picanha, ask the waiter for some "pica" (short for picanha).
👍👍👍😊
😂😂😂 shame on you 😂😂😂
Guga recently reviewed this cut of steak and loved it.
guga's been munching on picanha for years
Guga is Brazilian. Every Brazilian knows it.
Guga has grilled a _brazillion_ of these.
@@user-fo4wd7hy4bGuga is a popular UA-camr:
@GugaFoods
@SousVideEverything
@Guga
The steak looks amazing. Loved the recipe. Looks so delicious. Thank you for sharing your wonderful recipe.
Great and funny video. Learning a lot from Chef Jean Pierre.
awesome recipe chef , please show PORTUGUESE BORREGO ASSADO and CALDEIRAD and ENSOPADO recipe please
omg those looked amazing good job pierre
I love his honesty and inviting to cook with encouragement. I wish I could learn hands on with him.
I don't normally eat sirloin steaks, but whenever I go to a Brazilian steak house I have to get it.
Sirloin steak is great if you slice it into strips and marinade it for 2-6 hours in either Italian salad dressing plus some salt and pepper or olive oil, soy sauce, garlic, pepper, then broil it to medium. Hard to beat.
I heard it's the healthiest
You are a very good chef and UA-camr, can I get a comment heart?
❤️❤️❤️
❤
I'm so grateful l found your channel! You are the Lt Columbo of kitchen cooking! Thank you, Chef Jean-Pierre!
Thank you Chef for another fanstastic video!
Showing all your viewers that even the best learns something new every day, really makes you stand out as the true crème de la crème among Chefs.
Would love to see Chef do a collaboration with Guga on steaks! They both are in SoFla, so it would be easy for them to get together.
Guga taking one of Chef Pierre's steaks after he prepares it and says, "Now this already looks really good, but watch this!" 😆
There is a BIG difference between Chef Jean Pierre and Guga.
@@drk321 one of them isn't a traitor and a coward.
WHERE'S NINJA
@@drk321there is. Guga is a grill master.
@@SirBrass Yeah, just saw his video dry aging in beeswax. Before that peanut butter. What next....WD40?
Chef, you need to know that picanha makes an absolutely fantastic roast beef when cooked in a piece. Render down most of the fat on a frying pan, drain most of the fat then deeply brown the lean side before finishing off in the oven for about half an hour, depending on size of the joint. Let it rest for 15-20 minutes and then carve thinly against the grain
"Pardon me, sir, do you happen to have any Grey Poupon?"
Thank you chef I was wondering as well
Now we all have to try it as well of course! Thanks Chef!
Would love to see a colab with you & Guga chef. Would be so much fun!
I love this channel. I have taken my cooking to higher levels thanks to this channel and Chef Jean - Pierre. I will try Picaña on a pan and oven thanks to him.
great video as always! Looking forward to the grilling vids!
Broward Meat and Fish Company has the Picanha Sirloin Cap on sale this week for $7.99/lb. It’s usually always available. Just bought one. I’ll be preparing one very soon
Fun to see you trying something for the first time. My favorite way to prepare Picaña is to score the cap, and rub the whole thing down in salt, garlic/onion powder, cayenne, and a small quantity of brown sugar; roast it whole at 375 for 12ish minutes per pound then broil on high to get the fat cap crispy.
👍👍👍😊
Yum
Picanha*
@@isodoubIet I’ve noticed the Brazilians spell it with the H but most of the Spanish speakers use the ñ.
@@Tangelos It's a Brazilian cut so picanha.
Guga talked me into trying this cut and it's pretty good! I'll never leave my ribeye, but there's a lot of good flavor in this one...YEAH, I ATE ALL THE FAT! lol
Just found this channel. I love it. Subbed.
This is a fantastic video and different from the normal material in that he is experimenting in real time. I like to see these kind of videos in the mix from the other great videos with recipes that are tried and true. It's also a testiment to the techinque - you can impliment French cooking methods in other genres of cuisine with great success, in this case Brazilian Picanha. Well done, Chef!
Didn’t even finish watching the video yet, but I already know it is absolutely the best.
Yes, picanha is a very good steak, but in my opinion, nothing beats a grilled prime grade rib-eye!
I partially agree, no offense. Picanha is top sirloin. Top sirloin is what it is. The chuck end is tough, the tip end is more tender. It has a solid beefy flavor but it will never approach the tenderness of the better cuts (ribeye, strip). As far as grades? Of course prime is the highest grade but when it comes to ribeye, which is already marbled with intramuscular fat, but also has a lifter of fat on the large end, prime really becomes, in my opinion which is worth 2 cents, too much fat. Choice has a perfect amount of fat to beef. If you are making actual prime rib then Prime is of course the way to go. That slow roasting will render out a lot of the fat. I would buy prime when it comes to striploin because it is a leaner cut and does not have that fat lifter the ribeye does. But ribeye wins no matter what simply for the scarapeli. Top sirloin is great if you are making a curry or a beef stew.
@@drk321agree.
@@drk321 I'm not sure if its because maybe poorly communicated/type out or something, so doesn't accurately portray your view/input, but as written, your paragraph reads like you have absolute ZERO idea what you talking about.
@donaldthielen3959 I think you may have a bit of a misperception on how the grading works (I blame misleading marketting by supermarkets for alot of the misperceptions by general public, taking advance, manipulating customers). You get prime grade of all premium cuts, of which sirloin is too. The grading is alot more to do with beef grade of the slaughtered carcass, which is applicable to the entire carcass, not just specific cuts. AAA, or A1, A2, prime ect isnt cut specific, but quality of beef which applies to the whole carcass. As for 'prime rib', its a misleading term, as its the name of the cut/dish, the 'prime' in this instance isn't a grading reference. 'Prime rib' and 'Rib eye' are different cuts from the same primal area of the carcass, with a big part of the difference to how they taste being about how they are prepared/cooked. By comparison Prime rib eye is prime grading, but as mentioned, any cut from the same carcass will also be prime grade. Be sure when comparing prime graded cuts to others, that you are comparing equal grading.
And yes, this doesn't supercede the difference in the cuts themselves, but for reference, the rib-eye is forequarter, its same area of the carcass where chuck, blade ect come from and only become respected in the 2000s since the introduction and push for sustainable cooking, which pushed Forequarter cuts into the spotlight, no longer seen as simply dog meat, relegated to the poor, as chefs pushed to changed the narrative so that they could actually sell it.
It was fascinating witnessing the impact on pricing on fore-quarter vs hind-quarter carcasses as this shift in dynamic/perspective of beef occurred, as more TV chefs and top tier restaurants pushed views to change to ensure could make profits while being pushed themselves to more sustainable practices. The fore-quarter (chuck, rib-eye, brisket) as recent as the 2000s to early 2010s was a good 30-40% cheaper if not even more than the hind-quarter (sirloin, traditional steaks fillet, rump, t-bone ect.)
The picanha itself is a hind-quarter cut that has only very recently become popularised in western culture, with many butchers still not interested to supply it, saying it ruins the rump to remove the cap (hogwash). Its a long known South American cut, specifically Brazil at the centre of its popularity, that is finally seeing its day in the sun for the quality, flavour and tenderness it offers.
@@matthewvanrensburg3824 "your paragraph reads like you have absolute ZERO idea what you talking about.".
Now re-read your comment and then post any fallacies you see in my post. Picanha is from top sirloin. The other characterizations I made about beef are easily found to be accurate.
YOUR comment reeks of fragile insecurity. Does my comment actually sound like it came from someone who "has absolute ZERO idea what I am talking about."?
Of course it doesn't but this is the internet and here you are strolling in with unfounded criticism of someone who OF COURSE knows what they are talking about and at the same time was gracious enough to not come across as a puffed up egomaniac (as you did) by saying things like "in my opinion which is worth 2 cents". Which somehow triggered you into assassinating my character for simply stating things you will find hard proving false.
But it is clearly a need in you to make yourself look better by trying to make others look worse. You are the lowest common denominator on this post.
I agree
Chef I love your kitchen !
Can you do a kitchen tour and talk about the arrangements of appliances and counters, your tools and why you like your set up. I’m so curious of your cooktop and oven set up behind you 😊
excited to hear about future grilling episodes.
I'd love to see you try every type of steak to find the best steak. make a series out of it
I guess it depends on the recipe you're making. For instance if I'm making steak au poivre then I'll use a ribeye, if I'm making a basic pan seared steak then I'll use a filet mignon or if grilling a steak then I'll use a NY strip. But my favorite steak so far is a ribeye.
It's always ribeye
Like #68🎉🎉🎉 nice steak Chef!
Thank you chef 🙏, will cook it on my next short video content.
Thank you for another great video. I have steaks on the grill and your tips and tricks are invaluable!!
I might get a stone thrown at me for saying this but I really would love to put that steak into a crusty baguette just as is.
If I see you I throw a stone at you.
🥖 🥩 🥖
Me2
Nope, not wrong. Maybe not as a sandwich at first, but as far as a steak sandwich the next day is concerned...hell yeah.
Go for it! I would also butter the baguette and spread some creamy horseradish on it too.
Flat iron steak is very tasty
I really appreciate this video for a change. Please make more of these try out new things kind of video.
Yum 🤤 😋 Thanks Chef.
Flap meat steak is a current favorite too. I use sous vide for picanha and flatiron and flap and then either pan or grill-sear. Sous vide process will tenderize each of them beautifully.
First!😊
👍👍👍😊
As a Brazilian I am glad to see you cook a picanha, one of my favorite cuts. I usually grill mine but I like what you did with the sear and oven. Love your videos, keep it up!
your positivity is addicting. thanks chef.
👍👍😊
I love how he lets people know that you can leave raw steak out overnight for 72 hours.
It literally will make the steak taste better.
*in the refrigerator
@@popefacto5945 did he say in the refrigerator?
Are you joking,@@KH_FYM? Dry-brining for longer than an hour ALWAYS happens in the refrigerator. One would think this is common knowledge (considering that Chef has described the technique in many previous videos) but here you've come to prove that it's not. You're the reason they print "DO NOT EAT" on silica gel packets, eh?
@@popefacto5945 I leave my steak out for three or four hours just to come to room temperature. Never once have I gotten sick.
They didn't have refrigerators 200 years ago but they had steak.
Duh!
@@popefacto5945 not always because salted beef is a thing, salted pork is a thing, if I really pack the salt on, I'll leave my steaks out covered in parchment paper and paper towels for 24 hours.
Then I brush some off. Season with garlic and pepper
And then either pan, cook them or broil them or cook them on a grill.
...Wow can hardly wait to try this!
Always enjoy your presentations! Bon appetit!👍🐂
⭐⭐⭐⭐⭐🥂🥂