If anyone is curious, the pichana, is the cap of a whole sirloin tip/whole top sirloin/whole beef rump. There's many videos on breaking down a whole top sirloin out there and I can find it at $6lbs at some places here in the US. Also you get many more cuts of steaks too if you buy the whole sirloin tip.
I was getting ready to say the same thing in case nobody else beat me to it. And you don't have to be a butcher to do it. There are so many videos on how to break them down and it is pretty easy, despite a little intimidating at first. Lots of other cuts that are hard to find and you would be paying an arm and a leg for as well.
I pretty much do this exact same technique except also searing the bottom once it comes out of the oven. I find that searing the bottom really makes it taste like steak whereas without the sear its more of a roast beef vibe
Just reverse seared a picanha last night in the oven. Fat was perfectly crisped. 133° internal wall to wall. It’s an awesome cut that deserves love. I just don’t want it to be too popular and end up more expensive
5 bucks for an 8 ounce steak is pretty good. I just don't like the shape of it, you are going to be murdering the edges to get any sort of rare to mid rare inside.
it is getting bad out there (flour being damn near $7 makes me want to turn to a life of crime), but this is actually one of the better deals you'll find. steak isn't exactly known for being affordable and a lot of grocery stores will charge you way more for way less
I'm just up the street in Round Rock. Now I'm going to have to go check out my local HEB and pick this up. It looks fantastic and with the insane beef prices these days, I've been doing pork loin/chops for way to long. Thanks for the recipe!
Love the Pichana! Also grill a lot of Tri tip. Sam the Cooking guy has a recipe for Tri tip enchiladas that is outstanding. UA-cam chefs have definitely upped my game in the kitchen.
Well, apparently you don't live in Austin. Because they've been talking about it, it's been on the news. And traffic has been a bear at congress and Oltorf for quite sometime now... You must live in Pflugerville or Round Rock.
Being from Austin, H‑E‑B is getting better and better with their meat selection. I do wish they would start selling rib cap. Another great flavored cut from the ribeye.
I was just talking to the meat manager at my local Publix today about how wonderfully cheap Picanha is and how we hope people don't figure it out and make it expensive.
Excellent video thoroughly enjoyed it I'm curious maybe one video you can show us the differences or the similarities of picanha and tri-tips? If there any similarities
It's so funny how prices vary. Because this is a piece that is common in Germany (prepared in a completely different way - fat off, slowly poached and served with a horseradish sauce), it's pricier than in the US. And it's _really_ difficult to get with the fat cap on. It's essentially only modern butchers aware of the trend creeping over from the US that sell it. And they sell it at a premium due to the low availability. You're essentially paying double to have the fat cap left on.
To explain the crazy different outfits camera area is 45°F amd the cooking area is 105°F. I doubt this matter for that beautiful steak but it does answer the glaring question as to why the chef is in summer attire and the camera man looks like he's ready for a hockey game.
Beef is psycho. Chicken and pork are cheap but the beef rib steaks keep bouncing between 7.99 and 15 bills a lid. Supply and demand haven't changed either.
Years ago we found pichana at a Brazilian steak house. And my friend and I searched for it for about 6 months till we found it. And now it's a staple in my arsenal of cooking. Try using it for Chilli gives a great extra bit of flavor
Would cooking it in a 500 to 550 F oven to finish be better than broiling so that we avoid having the uneven cook? Maybe blowtorch the fat or something? I'm so ready for this, got picanha in the freezer that's calling my name!
Thats a very traditonal cut of beef. Its been known forever. Just more common is some parts of the country then others. Sort of like tri-tip. @@kennethalfastsen4656
Hi samuel ! Hey, I agree about the chuck steak, however, I have never heard about "chuck eye" steak! Is this also a Texas thing? BTW, chefs who cannot spell picanha cannot participate in this thread! Happy cooking!
I really wish these guys would leave "unknown" cuts alone, now it will be $15.99 next month, and $19.99 or same as ribeye in a year thanks, youtube ruined flank/skirt steak prices mark my words
Its getting harder to find affordable chuncks of cow left thanks to social media. Tomahawk ribeyes wiped back ribs off the shelf and slyrocketed the price for plate ribs. The BBQ craze ruined brisket prices for all the longtime backyard cookers. Craft sausage with blueberries or fancy stuffings meant the basic hot gut went from side dish to center if the plate pricing. California's tri-tips finally caught on (deservedly so) and those pieces jumped. And now picanha which has been sold by butchers for decades in the states but only in the last 10 years or so in select supermarkets, is all over the place and guess what, prices are rising with popularity too. $10/# for Prime is a pretty good sale price, but excuse me for not jumping for joy as i sit here remembering the days of $6 or less for the most perfect roast on the entire steer just a few years ago. I'd love for all of social media and reality shows and cooking contests on Netflix to start focusing on chicken please. Beef = BAD! Chicken = GOOD!
Redmonds kosher or coarse salt blows both away in flavor and comes from a protected underwater ocean. It has more than 70 trace minerals and electrolytes which actually Change the flavor. Check it out. Most people I recommend it to never go back. I know both Diamond and Morton's are beloved but they are not at the same level. Maldons course sea salt is also a superior product.
Redmonds kosher (or coarse) salt blows both Mortons and Diamond away in flavor and comes from a protected underwater ocean. Yes different salts taste differently, even when not flavored or seasoned. Redmonds has more than 70 trace minerals and electrolytes which actually Change the flavor. Check it out. Most people I recommend it to never go back. I know both Diamond and Morton's are beloved but they are not at the same level. Maldons coarse sea salt is also a superior product.
Let's do it!
How are you dude
YEAH!
Pican 🌰 Ha 😆
That thermometer can survive broiler temp?! I always pull my Bluetooth thermometer before searing.
LET’S DO IT!
If anyone is curious, the pichana, is the cap of a whole sirloin tip/whole top sirloin/whole beef rump. There's many videos on breaking down a whole top sirloin out there and I can find it at $6lbs at some places here in the US. Also you get many more cuts of steaks too if you buy the whole sirloin tip.
I was getting ready to say the same thing in case nobody else beat me to it. And you don't have to be a butcher to do it. There are so many videos on how to break them down and it is pretty easy, despite a little intimidating at first. Lots of other cuts that are hard to find and you would be paying an arm and a leg for as well.
I’ve been following u since the beginning and it’s just awesome that you’re always growing and the quality has been consistent. Only getting better!
Literally just bought a Picana for dinner tonight. I was going to sous vide / sear it but now going to do it like this.
You'll be happy!
We need the update 👀
@@Hellamoody it was delicious, juicy and tender. We also had it with @thatdudecancook family favorite stovetop carrots.
No seriously we need the update, please.
Please!!! 😢
I pretty much do this exact same technique except also searing the bottom once it comes out of the oven. I find that searing the bottom really makes it taste like steak whereas without the sear its more of a roast beef vibe
Just reverse seared a picanha last night in the oven. Fat was perfectly crisped. 133° internal wall to wall. It’s an awesome cut that deserves love. I just don’t want it to be too popular and end up more expensive
Picahna reverse seared is God's gift to mankind
This is our world now. $9.99 a pound is seen as a great deal.
For prime beef it is a pretty good price....
That IS a great deal.
5 bucks for an 8 ounce steak is pretty good. I just don't like the shape of it, you are going to be murdering the edges to get any sort of rare to mid rare inside.
it is getting bad out there (flour being damn near $7 makes me want to turn to a life of crime), but this is actually one of the better deals you'll find. steak isn't exactly known for being affordable and a lot of grocery stores will charge you way more for way less
I member in 2019 in Oklahoma getting great top sirloin steaks for 4.50/lb
Chicken bit made my day 🙏
Pichana!!! $5.99/lb at Costco in NJ. Heard about this cut from a friend as few years ago. And Guga taught me how to cook it
The chicken taking on the fridge was hilarious😂
Stop talking about picanha. Too many people know about it
Key talking about picanha. Get everyone the F out of my shortrib aisle.
Great, the secrets out. Good luck finding it at those prices now. Same thing as ox tails. Good food from cheap cuts turned into an expensive fad.
✅
Same with skirt and flank steaks
I'm just up the street in Round Rock. Now I'm going to have to go check out my local HEB and pick this up. It looks fantastic and with the insane beef prices these days, I've been doing pork loin/chops for way to long. Thanks for the recipe!
Awesome Sonny! Thanks!
Love the Pichana! Also grill a lot of Tri tip. Sam the Cooking guy has a recipe for Tri tip enchiladas that is outstanding. UA-cam chefs have definitely upped my game in the kitchen.
Just realized Marcus has a Stewart’s hat, that’s an upstate New York thing, I live in the Adirondacks
Loved getting ice cream cones there as a kid.
Love their vanilla milkshake.
There’s a new HEB on S.Congress??? 😮. God, I miss the HEB. Best chain grocery store ever.
Well, apparently you don't live in Austin. Because they've been talking about it, it's been on the news. And traffic has been a bear at congress and Oltorf for quite sometime now... You must live in Pflugerville or Round Rock.
When doing the broiling, keep the door open a crack. Temp in the oven will drop and slow down cooking the meat while the fat crisps up.
Being from Austin, H‑E‑B is getting better and better with their meat selection. I do wish they would start selling rib cap. Another great flavored cut from the ribeye.
Looks like steak beanie you can wear when it’s cold out and comes in handy if you get hungry
Excellent, happening this weekend.
I can't wait to try this !
Will look for it next HEB visit
You've done Guga proud!
I shall definitely do this.!
Its been getting populair here in Holland in bbq season. But this oven receipe does look great. Will try it. Give the little green egg a day off
Spread the Guga word
you and your fridge, funny stuff. well done
I get my Picanha at Walmart
with this recipe I can cook it indoors too
delicious
I was just talking to the meat manager at my local Publix today about how wonderfully cheap Picanha is and how we hope people don't figure it out and make it expensive.
Those pastries look amazing wow
As Guga would say, charcoal is always better! Kiss of the dragon!
I just picked up a whole top sirloin for $60 at Costco! Steaks for days
Awesome video thanks so much. When you first put the cut into the oven was it on the top rack? And your oven is on the broil setting the whole time?
Only found it once in Atlanta, and it was 19.99 per pound.
I've never seen pichana available here in SoCal (HB).
Was waiting for the “I know my steak doesn’t look that good right now, but watch this.” 🎸
You blew it dude 😂
Yea actually the blowtorch would actually be a good method once it's reversed seared to get that fat melted down even further
Excellent video thoroughly enjoyed it I'm curious maybe one video you can show us the differences or the similarities of picanha and tri-tips? If there any similarities
I will try it again.. I think your method of cooking it is way better than cutting it into steaks.
That looks soooooo good
It's so funny how prices vary. Because this is a piece that is common in Germany (prepared in a completely different way - fat off, slowly poached and served with a horseradish sauce), it's pricier than in the US. And it's _really_ difficult to get with the fat cap on. It's essentially only modern butchers aware of the trend creeping over from the US that sell it. And they sell it at a premium due to the low availability. You're essentially paying double to have the fat cap left on.
thanks a lot for mentionning celsius
You are such a wildman - - - - - who knows a thing or more about cooking!!!
Definately trying this!🎉❤
"The next step is to make some home made Rosemary Salt. If you know, you know."
Oh, I know, Sonny. I know!
Not gonna lie, it aint the same not cooked on the grill.
To explain the crazy different outfits camera area is 45°F amd the cooking area is 105°F. I doubt this matter for that beautiful steak but it does answer the glaring question as to why the chef is in summer attire and the camera man looks like he's ready for a hockey game.
Not sure that beats prime rib that I got for 7 a pound 2 weeks ago.... 😁
Beef is psycho. Chicken and pork are cheap but the beef rib steaks keep bouncing between 7.99 and 15 bills a lid. Supply and demand haven't changed either.
Where you get immortal fridge from though Sonny?
Oh my god, dude, that looks friggin" magnificent. Been wanting to try picahna (sp?) for a while...I'm doing it!
This seems similar to tri tip, no? From the opposite side of the sioin?
23.99 in Indiana
When are we getting an official That Dude Can Cook knife. I neeeeeeeed ❤
Shout out to HEB!
Years ago we found pichana at a Brazilian steak house. And my friend and I searched for it for about 6 months till we found it. And now it's a staple in my arsenal of cooking. Try using it for Chilli gives a great extra bit of flavor
it's definitely not a hit it and quit it situation
That’s insanely good looking.x
What is this cut called in the UK?
$9.99 in Austin translates to $3.99 everywhere else
Nah this is still $7-$8 a pound at Costco not in Austin.
Would cooking it in a 500 to 550 F oven to finish be better than broiling so that we avoid having the uneven cook? Maybe blowtorch the fat or something? I'm so ready for this, got picanha in the freezer that's calling my name!
@guga would be proud
picanha is so good. wish BJs had it more often
Get some tri-tip. It’s even better!
Imagine slicing that up and putting some into a sandwich 🤤
Never seen this cut
I've never seen pichana around here.
Can’t seem to find it here in okc 🥺
Ask the butcher for a tip sirloin cap or a coulotte
Oh my god - the chicken
Red Box == Iodized
What did the refrigerator do to the chicken
It knows what it did.
@thatdudecancook Diamond Crystal is the brand of salt in the red box.
Pacana-what????
Did he make that up??? I've never heard that term before.
Thats a very traditonal cut of beef. Its been known forever. Just more common is some parts of the country then others. Sort of like tri-tip. @@kennethalfastsen4656
Guga was right, then :o
Also known as top sirloin
The huge negative about this cut is its uneven doneness but, if you sous vide it...?
What do people have against hererogeneity?
going up to 40$ a lb soon
yepppp as soon as they realize demand is going up the prices will follow
@@Kanu03 I emmeber when flank steak was 2.99 a lb, now its 11-15.........
Never heard of this cut. Is there another name for it?
Chuck eye steaks rule too. Tons of marbling. Poor man ribeye
Hi samuel ! Hey, I agree about the chuck steak, however, I have never heard about "chuck eye" steak! Is this also a Texas thing? BTW, chefs who cannot spell picanha cannot participate in this thread! Happy cooking!
My butcher in France sells picanha from 28 to 44 a pound and only sells as a whole, so starting at 200$... 😬
it's $12/lb at my HEB
I know!!! lol
I love your channel brother but please stop using Mortons salt...use Celtic salt. If you know you know.
Dude, picanha is crazy expensive here in Brasil (where this cut comes from). 😢😢😢
Not long ago it was half that price.
I really wish these guys would leave "unknown" cuts alone, now it will be $15.99 next month, and $19.99 or same as ribeye in a year thanks, youtube ruined flank/skirt steak prices mark my words
Does this cut go by other names?
Its getting harder to find affordable chuncks of cow left thanks to social media.
Tomahawk ribeyes wiped back ribs off the shelf and slyrocketed the price for plate ribs. The BBQ craze ruined brisket prices for all the longtime backyard cookers. Craft sausage with blueberries or fancy stuffings meant the basic hot gut went from side dish to center if the plate pricing. California's tri-tips finally caught on (deservedly so) and those pieces jumped. And now picanha which has been sold by butchers for decades in the states but only in the last 10 years or so in select supermarkets, is all over the place and guess what, prices are rising with popularity too. $10/# for Prime is a pretty good sale price, but excuse me for not jumping for joy as i sit here remembering the days of $6 or less for the most perfect roast on the entire steer just a few years ago.
I'd love for all of social media and reality shows and cooking contests on Netflix to start focusing on chicken please.
Beef = BAD! Chicken = GOOD!
Mmmmmmm❤mmmmmeeeaaattt my favorite ❤️ 🥩
Holy shit you’re in the ATX??? What HEB you’re talking about the one by Slaughter??
The other well know Kosher salt is Diamond Crystal. Sorry Sonny, but it is definitely superior to Mortons. It rains far more evenly over food.
Absolutely, not.
Lol. No.
Redmonds kosher or coarse salt blows both away in flavor and comes from a protected underwater ocean. It has more than 70 trace minerals and electrolytes which actually Change the flavor. Check it out. Most people I recommend it to never go back. I know both Diamond and Morton's are beloved but they are not at the same level. Maldons course sea salt is also a superior product.
sadly i cant afford 10 bucks a pound T _T
Looks like a giant duck thigh
10$ lb includes the excess fat that is tossed.
Living in Austin and you didn't have a real free range chicken running around your yard to throw at the fridge. Disappointed...
The picanha they sell here doesn't have that layer of fat. :|
I want another pound. this one has a hole in it.
Redmonds kosher (or coarse) salt blows both Mortons and Diamond away in flavor and comes from a protected underwater ocean. Yes different salts taste differently, even when not flavored or seasoned. Redmonds has more than 70 trace minerals and electrolytes which actually Change the flavor. Check it out. Most people I recommend it to never go back. I know both Diamond and Morton's are beloved but they are not at the same level. Maldons coarse sea salt is also a superior product.
I've switched to Winco bulk aisle kosher salt and haven't noticed any difference.
And that's how you get this cut of meat go from $10/lbs to $15/lbs, keep telling people how good it is :/
Oven? Dafaq? You know steak needs grill bro.
10$ for 450g of meat cheap, damn