Grilled Sirloin Picanha on the Weber
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- Опубліковано 5 лис 2019
- Grilled Sirloin Picanha on the Weber
#SirloinPicanha #Steak #GrillingRecipes
Reverse Seared Sirloin Picanha on the Weber
Picanha is a cut of beef called a sirloin cap or rump cap. It is a well marbled, tender, and packs a ton of flavor. It is usually cooked Brazilian style on skewers but I am going to show you how to cook it on your grill and turn out a great product!
***What You Need***
-Picanha or Sirloin Cap
-A good Salt and Pepper based rub
I would think the hardest thing about this recipe is sourcing the Sirloin Picanha. I would say the best bet is to reach out to The Butcher Shoppe in Pensacola Florida on Facebook. They have a great selection of any cut you can think of.
First thing we need to do is get the whole Sirloin Picanha cut up into steaks. I placed the Picanha on the cutting board and found the direction the grain is running. You want to cut the steaks about a 2 finger width and cut them with the grain. I know that sounds crazy but this will allow you to cut across the grain when serving. They will be melt in your mouth tender. Once they are cut there was no other trimming needed. If you see any silver skin on yours, I would go ahead to clean that up but these looked perfect.
For seasoning it is pretty simple. I just applied a medium coat of our "Mississippi Grit" on all sides. These steaks don't need much but salt definitely is the key. You can season ahead of time and allow the flavors to work and some what dry brine. As I have done before, I seasoned the on a cooling rack. This helps with more even coverage and keeps the steaks from sitting in the rub or moisture that may sweat out.
Now its time to set up the grill for this cook. Today I will be cooking on a Weber 26" kettle with some good www.royaloak.com/ lump charcoal. You can cook this on any grill but I would make sure to set it up for a two zone cooking method. I am using the "Slow and Sear" attachment. You want the temp in the first part of the cook to be in the 250-275 range. This will bring the internal of these steaks up slow and help render the fat as much as you can. We will increase the temp once the steaks hit that 120ish mark on the internal.
After about an hour or so I got these Picanha Steaks on the cool side of the Weber. The pit was running about 275ish. I placed a www.thermoworks.com/DOT?quant... in the smaller steaks of the bunch. I set the alarm to 120 kept a close eye on them. At about the 30 minute mark, I moved the around just to make sure they cook even. It only took about 45 minutes for the steaks to hit 120ish internal. I then removed them off and allowed them to rest. This will give us time to get the pit good and hot to sear these steaks.
After about 10-15 minutes the coals were rolling and the steaks had rested. I did take a paper towel and pat dry the surface of the steak dry. This will help the steak sear and get that perfect crust.
This part of the cook can get pretty entertaining! Depending on the grill you are cooking on and how bad the flare ups are. I had a good pair of gloves on and kept flipping them every few seconds. This part went really quick and created a great crust on both the meat and the fat cap. Pull the steaks off once you get the color you like. The flames and direct heat add a great flavor that compliments the Sirloin Picanha really well.
Of course we need to allow the steak to rest for a few minutes. This is the point where you want to make sure to slice against the grain. The knife melts right through these perfect meat morsels! I always like to have a little of course ground kosher salt just to sprinkle over the slices. This really brings the flavor and compliments the beef flavor well. The texture was as good as any filet but packed tons of flavor like a rib-eye!
I hope yall enjoyed this recipe and make sure to let us know if you try it! We appreciate all of the support and comments from all of you!
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bro, the picanha is the Queen of steaks.. trust me
I will be trying that method on my next Picanha.
Excellent
Love Picanha since Rhodizhio dining in Brasil. The commentary is great and fantastic coming from 'Mericans. We can get along!
Thanks!
Picana is slowly becoming popular in the states! Love it
I am glad it is! Its a great cut of beef!
Best kitchen
Thanks!
Great Video ! Great Pichana 👍!
After a recent trip to a Brazilian steakhouse, picanha is my new passion for beef. Great video and thanks for the cooking tips.
Some of the best marbling I have ever seen. Picture perfect. Thanks for sharing.
Looks great!
Thanks!
Nice
Wow!! That looks fantastic
Thanks!
WOOOOO!!! lookin good!
Thanks!
Made this today. Turned out delicious! Thank you for all the great videos. Caught you on the how to bbq right podcast this week too. Always like to hear the combo of you and Malcolm.
Oh man that steak looks so good. I literally drooled around @5:47 🤤
🤤🤤 awesome pal 🤘🏽🤘🏽
Awesome videos! Keep up the good work!!
Thanks!
I remembered watching this video a few months ago. Came back for it today because I’m grilling picanha steaks on my kettle for the first time tonight..👍🏼
How was it?
Great video great job
Thank you!
Nobody can get more Texan than you!!! Great cut! Love it
Thanks!
i try to watch this at least 2 times a week.
HAHA! Appreciate it!
You know what!!! I was trying to look for other ways to cook this wonderful meat!!
I have a great cut that is hitting the Weber tomorrow and I’m 100% going to try what you suggested my friend.
Definitely!! Let us know how it turns out!! Thanks!!
I have all the woods and chips as well. This is perfect my friend !!!
Want a good way to do a brisket on the Weber. I have a massive offset smoker and I can not ever get the brisket right!!!☹️ You know that scene in a western where two cowboys face off and draw??? The damn brisket always wins. I’ve been cooking for 30 years and have two culinary degrees from Johnson & Whales. Still the brisket always wins.
Stand by for pics on the pichana!!!!
I'm impressed!
Haha! Thanks!
I like your kitchen!
Thank you! 😊
That's right nice.
Thanks!
NICE
Thanks
Looove picanha!!! You did a fantastic job!! Everything cooked on the kettle tastes better!!!🔥💪👏
Thank you 😋
Swine Life BBQ can’t wait to see your next tasty video!!!🤤🔥
You done good!
Thanks!
Great job. ! Pecanha (aka Cullote) is the very best cut of meat I have ever eaten and I have tried everything there is !
Amazing 😍😍 I love picanha 😋😋😋😋
Thanks!
Outstanding explanation mate. You’re a good communicator. Subscribed. Best of luck with your channel.
Thanks for the sub!
Great video bro 🇧🇷
Thanks!
Just started watching your cooks....man you are doing great...keep it up.
Thanks!
woooo whooo....just thawed one out!!!
SOOO GOOD!
This is def a slept on cut.
Whole foods is the place that seems to have these all the time.
$8 or $9 a lb.
Absorbs rubs and marinade like a sponge...
just watched it again!!!
great vid dood!!!
Thanks!
Man I dont need to watch this video at 4 in the morning lol. Man them steaks looked fantastic. I have had shaved picanha at a Brazilian restaurant before and it is delicious. I have to try the steak method now.
Thanks!! Its definitely one of our favorites!
you aint kiddin brother!!!!!!!!
HEYYY YOUR KILLING ME AGAIN ...YUMMMMMY YOU ARE AN AWESOME COOK THANK YOU 🙏 FROM ALABAMA GIRL 👧 🍒🍒🍒🍒👌
Thanks!
Ribeye might be king but picanha is the queen
Thats a fact!
That was cooled perfect
Thanks!
very nice cook brother! i've never done this cut before
This was one of our first but the flavor and texture is hard to beat.. You definitely need to give it a try! Thanks for the support!
Swine Life BBQ hi swine life for picahna is it best to just use salt like guga foods or should I use salt pepper garlic just want to opinions
@@sickoeclipse1718 I think it is all personal preference. I love garlic and onion on beef. I don't think you can go wrong either way. Also a good thing to think about is how is it going to be cooked and will the other spices have time to burn if you go with other flavors.
Swine Life BBQ ok thank you so much your an amazing cook
Sicko Eclipse appreciate it!
just watched you on Malcolm's podcast. This was a great video
Thanks!
Another good one! If can figure out where to source them in my neck of the woods, I will be giving this a try!
Thanks! Definitely check out the butcher Shoppe in Pensecola and have him ship you one.
Dude this was cool ill try this with my cast iron
I bet that would be awesome!!
Cast iron rules
🤗
Another knockout cook my brother! That Weber Kettle is a monster. Like I always say, one negative comment on my homies Sirloin Picanha and I fight everyone...
Haha! Thanks!
Every time I type in Coulette Steak, Picanha videos come up. Are they one in the same? Awesome video, I will definitely follow you! 🥩
I have been a fan of top sirloin for some time now. Buy it whole break it down, good beef.
It’s definitely a good cut!
An old guy once told me, invite your boss to dinner serve top sirloin, when he asks what the tasty steak was, tell top sirloin and you need a raise...
Haha!
I grew up on a ranch In north central west texas, we had that beef almost every night. I really don't care that much for beef. My wife grew up a sheep and cattle ranch in middle eastern montana. She likes her beef. We can eat beef anytime we want to, but not that often.
Dirty Shame Wow, that was random.
first time this week
Hi Mark, I love and respect your cooking. Question though, where do you get your wire racks? I bought cheap ones from a local restaurant supply and they've rusted almost immediately... looking for a long-term solution. Thanks.
Thats where I get mine. I just buy a few extra and chunk them when they get rusty. Grilla Grillas just came out with a wing rack that works really well and are made a lot better.
Man that steak is screaming "Im delicious"!!! Wheeewww
Thanks!
Look good to me
Man, sirloin gets such a bad rep but if it’s done right it can be a very good cut of meat. Great job on this, looks great brother!
Thanks!
Looks great. What gloves are those that you are wearing?
I noticed you had the vent for the lid right above the coals. I always thought it should be opposite, does it really matter?
On this short cook it really wouldn’t matter. I only did that so the lid thermometer would be where the steaks were on the grate. A longer cook I would want the vent on the opposite side to draw across the meat.
Hey Mark. Greetings from Denmark. Love your work mand. Really awesome! I wonder if you could link to where you buy those gloves you use. Would be much appreciated.
Appreciate the support! Check out Howtobbqright.com. They should be back in stock right now. Thanks again.
Great video!!! You’ve inspired me to try this cut. I got a Wagyu Picanha from Snake River Farms and will be grilling them for Thanksgiving. The rest of the family can eat turkey if they like 😁. Question, what type of gloves are those and where can I get them?
Thanks!!! I can only imagine how good a Wagyu Picanha would be. The gloves are just white cotton gloves and nitrile gloves over the top. You can get them both from howtobbqright.com
I just got the snake river farms wagyu picanha and came here for exactly the same reason a year later! How'd yours turn out?
@@spencerporter3610 Mine turned out beautifully. The family devoured it, along with some lobsters I got from ‘Maine Lobster Now.’ The Wagyu Picanha was very tender and the flavor was amazing. I trust yours turned out wonderfully.
@@jfitz261 I'm about to make it! Thanks!
@@spencerporter3610 Great! Let me know how it turns out.
ill stop after i make one....i got 4 of em yesterday
This looks amazing. If I prefer the meat closer to medium well or well, would Intake them up to 140 degrees or so at first? Or to what temperature should I take it?
You could take them to about 5 degrees below the finish temp you would like. Then finish on the sear! Thanks!
@@SwineLifeBBQ thank you very much. What would that temperature be for medium well, for example?
Norman I would say the 140 range should be good. Carry over should get you there.
@@SwineLifeBBQ thanks a lot for your help. I cooked some today using my gas grill. Despite trimming a lot of fat off beforehand, I had a decent amount of grease flare-ups, which I hate. Even with a low flame, they flared up. I will try your approach next time. I've never been a user of thermometers and have always cooked by eye and making a small slice into the meet to check the color. We like our meat between medium well and well (the wife hates blood and dark pink), so we sometimes have ended up with what my brother calls "shoe soles". I hope to learn to cook picaña properly... Thanks again from Miami
does it taste much difference than just salted?
I honestly love your channel. Keep up the great vids. I cant wait to try these recipes and win my girl back
Thanks!!
Es schmeckt nach verbrannt
Should picanha be part of comp bbq? Sometimes I feel like it’s better than a ribeye and half the price!
That would be awesome if it was!!
Great job! What kind of gloves are those?
Just nitrile gloves with cotton liners underneath.
Swine Life BBQ, awesome and thanks for getting back to me so quickly. Keep up the good work and best of luck with your channel. - Chris from Arizona
The Communion of Saints appreciate the support!
Did you cut the steaks against the grain, not with it?
Wow, you have a Weber you must be rich!!! Lol
I know every situation is different, but can you say about how long it took to reach 120deg?
I usually allow 45 minutes.
@@SwineLifeBBQ thanks! That is very helpful.
When will the grit be available?
This month.. should be in my hands anyway now!!
Would you ever use your prime beef on this?
Heck yea!
Would you wanna char it first hold the juice in??
Either way would work fine. I feel like reverse sear gets a better texture.
I am a Brazilian that grew up eating this take and see you doing this to them hurts my soul
Quick question
Why don’t you cut the steaks against the grain?
Because he doesn’t know how to cut it
Because of how he is cooking it. For steaks you initially cut it with the grain so that your eating cut is cross-grain. If you're going to skewer it, AKA Brazilian style, you would cut across the grain prior to putting the pieces onto the skewers. The eating cuts provide thin sliced cross-grain pieces.
Cooked a bit to fast you can see the outer ring. Also try to dance around the flames folks and eat it rare!
who needs tongs!! lol
2nd time
Second
Seriously, who would unlike this video? Someone from PETA? (People Eat Tasty Animals).
Miss-zippy Grit
real grillers use their hands to turn their steaks
Then people like me get to see them in the ER with 2nd and 3rd degree burns, especially the ones wearing latex gloves when those catch fire and stick to the skin. It's a beautiful sight! NOT! The man needs to get some tongs!
Warriors grill with their sword.
Yeah, obviously you don’t don’t cook over. A hot grill?
W m
How the hell do you still have hairy arms after not using tongs flipping those steaks
There was plenty hair lost lol!!
Kids, don't grill with a rubber gloves on.
WRONG CUT for Brazilian style
LOL -- love how the vid is edited to get past the 20 minutes of chew time.
Never had Picahna huh? Shame...you should try it.
I wonder what kind of idiots would give this video a tumbs down... must have been hardcore vegans :-D
All that seasoning 🤦🏻♂️
All that flame on the fat burning 😩
Jesus Christ man it’s picañha, not a damn fajita 🤦🏻♂️
You got that right!!! I wish you would have told me before I cook them!!
@@SwineLifeBBQ fair enough, but now you know
All you need is salt, and that’s it! The beef flavor is out of this world
first time this week