I've been cooking this for a few years and is the best tasting meat from a cow. It's a sirloin Cap roast to some people. It's crazy how the swell up and get to almost a square shape when done. Thanks doe the video, also try them as Asada Tacos....... CRAZY TASTE
I'm from Reynosa and I've being cooking picanña for a few years now 2:04 And just like you did I've made picaña fajitas with the trimmings. As thin as i can and grilled for less than a minute on each side. My wife loves when i give her the first taste of that picaña fajita whenever i grill.
Had Picanha many years ago in Medellin, Colombia for the first time. Came home to CA and couldn’t find the cut anywhere. Special ordered it from a butcher with a huge thick fat cap (we never trim the fat cap) then tried to prepare and grill it like the Colombian chef over coals. Cut cross hatch through the fat, grill seasoned generously with salt and pepper to almost desired temp making sure to render and almost char that fat cap. Place in a preheated cast iron skillet add a lot of gee, sprigs of rosemary and thyme baste the steak flipping every minute until desired cook is reached. Let it rest! Best steak we’ve ever eaten.
If you have ever been to an all you can eat Brazilian steak house you have probably had this cut and not known it. When they put the meat on the skewer the meat they fold it so that it kinda looks like a C. If you've seen it you know what I'm talking about. Great cut of meat!
if you been to any Brazilian steakhouse you probably have never had picanha, they bring shitty cuts first until you're full, by the time they bring picanha you're ready for a nap
Have you ever used sous vide then smoked or grilled? I usually get tender results with the sous vide method, but no smoke or caramelization from grill... thinking of doing both.
Aloha.....from Arkansas. My wife and I are raising our own beef for personal groceries. I had never heard of a pecanha steak until today. I am going to make a point of butchering with this and a couple of your other recipes in mind. This looks too awesome.
Picanha and tri-tip...were the unknown cuts. Now they are the new fad so they won’t be cheap anymore. I remember when brisket and beef and pork ribs were cheap. I’m 65.
Great video! Picanha is the only cut that i think should have salt bevause of the fat cap when you put other seasonings it kind of ruins the flavor in my opinion It still looks delicious!
I've only ever had picanha once at Texas de Brasil, and it was out of this world. A butcher just recently opened up nearby me, so hopefully I'll be able to get my hands on some
If you can get a sirloin steak you should be able to get a picanha. Most sirloin steaks have a little bit of picanha attached to it, but if the butcher is willing they can easily separate the two muscles before cutting it into steaks.
I just made my first picanha last week and it was tough as a boot. I sliced it into 4 pieces and then cooked them on my Traeger and reverse seared them. I’m not sure if I sliced them wrong or what. If I do another one I will try your method.
I have one of these in the freezer waiting for the perfect day. I have been doing a lot of Sous Vide lately so that with a wood fire finish sounds excellent. I think I would do mine at about 129 and let the grill bring it up just a couple more degrees.
Love your videos so much. I’m trying to get into grilling like my family in the valley, so do you think you could show your grill settings? The vents, amount of charcoal etc anything to help me get into grilling and get it right
Why on earth would you cut the fat off! If you don’t like the fat, then don’t eat it. But that fat dripping off the meat gives so much flavour! Look at how Brazilians serve this cut.
I may be wrong, but I saw so much steak juice on the board I assume it didn't get rested enough to lock the juices in. Please lmk if I'm wrong or if there's a reason why you'd cut it early
@Steve Ludwig sous vide means under vacuum, I used to think the same thing until I watched the channel Sous Vide Everything. The meat never touches the water and it isn't boiled, you should check it out
Great video a love picana but I fine only in Monterrey because the ones I fine here are tri tip not picana (Brazilian cut) please let me know were you fine real picana like always god bless you and your beautiful family AJUA from your friend Juan Gutierrez from Pharr TX
@@ArnieTex Oh okay have heard of that haven't tried it yet, new subscriber came across your video & your yum exclamations reminded me of Paul Prudhomme 😋
Wow, I've never heard of anyone removing all the fat on a Picanha. A neighbor's wife from Brazil showed my wife and I how to do Picanha a couple of ways and NEVER took off any of the fat cap.
sorry my guy, i would love to use a rub on my picahna but i feel the slat pepper and garlic powder dont do too much and overtake the flavor of the steak. if you are using a rub why didnt you rub it on the sides???
Don't worry Arnie - nobody in Texas had heard of this cut until about 5 years ago unless you happened to live in the DFW Metroplex or you were Brazilian.
Arnie Tex, I love your channel and all that you teach us. I've got a tip for you when I comes to Picanha. You grilled the entire Picanha and then cut it into steaks and then grilled the individual steaks again to sear the outside. I recommend you cut the steaks first and then grill them individually- Notice how much juice you lost on the cutting board when you cut the cooked Picanha into steaks? If you cut the steaks when the Picanha is raw, you will not lose any juices. Another advantage to this method ? I buy several whole picanhas at once, cut them into steaks , vacuum seal them individually and freeze them...that way I can pull just the number of steaks I need when I'm ready to cook. If I'm cooking for just myself and my wife- I don't want to cook an entire Picanha.( Let's face it- leftover steak the next day is just not as good) Thanks again for the channel and your wonderful videos. Cheers.
This is why you're my favorite uncle.
I'm 60 and have known about the top sirloin subprimal since my teens. The picanha is the top sirloin cap, also known as the culotte in Europe.
I’m 65...me too.😉😋🤫🤭
I've been cooking this for a few years and is the best tasting meat from a cow. It's a sirloin Cap roast to some people. It's crazy how the swell up and get to almost a square shape when done. Thanks doe the video, also try them as Asada Tacos....... CRAZY TASTE
I'm from Reynosa and I've being cooking picanña for a few years now
2:04 And just like you did I've made picaña fajitas with the trimmings. As thin as i can and grilled for less than a minute on each side.
My wife loves when i give her the first taste of that picaña fajita whenever i grill.
you sir, have earned a subscriber! I love Mexican food and I love cooking. you are like a Mexican uncle I never had. love the vibes and the videos!
I’m up in Canada and not much around for Mexican food, but I just want to thank you for helping me make my own.
This is Brazilian food
Had Picanha many years ago in Medellin, Colombia for the first time. Came home to CA and couldn’t find the cut anywhere. Special ordered it from a butcher with a huge thick fat cap (we never trim the fat cap) then tried to prepare and grill it like the Colombian chef over coals. Cut cross hatch through the fat, grill seasoned generously with salt and pepper to almost desired temp making sure to render and almost char that fat cap. Place in a preheated cast iron skillet add a lot of gee, sprigs of rosemary and thyme baste the steak flipping every minute until desired cook is reached. Let it rest! Best steak we’ve ever eaten.
Picanha and Tritip have become my favorite grilled steaks. Big beefy flavor, delicious and great for a group
I love me some Tritip, never seen Picanha sold where I'm from
But now that the secret is out, these cuts won’t be cheap anymore.🤷♂️😏🤫🤭
If it's like Tri Tip, I'm in
Try cutting those 1.5” filets first cooking like thick ribeyes!
Love Picanha . . . blame Guga, he's the one who turned me onto it!
La pasión qué le pones para asar carne es lo qué hace la diferencia, están bien chidos tus videos, felicidades.
ive never had picanha... u sir have convinced me to go get some and get to cooking! fieeeeeero!
If you have ever been to an all you can eat Brazilian steak house you have probably had this cut and not known it. When they put the meat on the skewer the meat they fold it so that it kinda looks like a C. If you've seen it you know what I'm talking about. Great cut of meat!
if you been to any Brazilian steakhouse you probably have never had picanha, they bring shitty cuts first until you're full, by the time they bring picanha you're ready for a nap
@@nobytes2 Lol no. Go to a _good_ steakhouse and that won't happen. You know you can ask for the cuts you want too, right?
itd be a dream to go to one of your cookouts
Have you ever used sous vide then smoked or grilled? I usually get tender results with the sous vide method, but no smoke or caramelization from grill... thinking of doing both.
Nombre bro.puro texas awesome I gotta try it I love bbq smoke grill saludos from Jesse de harlingen tx
Great job on the steaks, looked great. Up here in Iowa I cook them about the same. Enjoy your videos!
Great videos - I also do a reverse sear like you suggested - keeping the picanha whole - great cut of beef
omg it looks so good all your food always looks so good
I'm going to have to take a whack at one of these. Love that you're rocking the OG Weber. That's how I roll most of the time.
Love your videos. My fav was the tamale one with your mom! God Bless.
Thank you Marty, my Mom sure is a hit with everyone. God bless.
Aloha.....from Arkansas. My wife and I are raising our own beef for personal groceries. I had never heard of a pecanha steak until today. I am going to make a point of butchering with this and a couple of your other recipes in mind. This looks too awesome.
It is the Sirloin cap, usually with a bit of fat cap left on it.
@boone1042, look up the Bearded Butchers here on youtube, they have excellent tutorials including this cut.
THANK YOU for putting the ad at the end. I actually watched the Ad because it was at the end, instead of skipping the ad if it were in the middle.
Thanks Arnie! I remember asking for a picanha video, this videos is so informative and will definitely give this a try!
Picanha and tri-tip...were the unknown cuts. Now they are the new fad so they won’t be cheap anymore. I remember when brisket and beef and pork ribs were cheap. I’m 65.
It took my best bud taking me to a Brazilian steakhouse to discover Picanha. Now I can't stay away from it! So good.
Will have to try now, thanks!
Nice video. i've never heard of this steak nor have i tasted one but i'm definitely going to try this. Does HEB sell these steaks?
Yes H‑E‑B does sell them , I was going to buy one buy bought NY strip steaks instead and sirloin steaks too
Just bought a picanha today, never heard of the cut, so, thanks for the lesson, can't wait to cook it
one of my fav cuts of meat, great video sir!
Never heard of this kind of meat? I donot think I seen it at store. Will check it out. Looks very good n tender.
Great video!
Picanha is the only cut that i think should have salt bevause of the fat cap when you put other seasonings it kind of ruins the flavor in my opinion
It still looks delicious!
just your preference, its ok to be bland lol
Certified Gold!!!!!
I tried your Chili recipe but used ground chicken and cooked with 3 different types of beans, some of the best chili I've made.
you can make it in to brisket i inkjet with beef tallow and dry brined night before. it came out pretty good not as good as brisket but close.
I've only ever had picanha once at Texas de Brasil, and it was out of this world. A butcher just recently opened up nearby me, so hopefully I'll be able to get my hands on some
If you can get a sirloin steak you should be able to get a picanha. Most sirloin steaks have a little bit of picanha attached to it, but if the butcher is willing they can easily separate the two muscles before cutting it into steaks.
Shout out From South Texas:) #Come on #Vamanos #Lets Go #Puro Grilling Time Papa :) #The Best BBQ Channel 👊🏼
I just made my first picanha last week and it was tough as a boot. I sliced it into 4 pieces and then cooked them on my Traeger and reverse seared them. I’m not sure if I sliced them wrong or what. If I do another one I will try your method.
I love them! Did one Saturday.
I have one of these in the freezer waiting for the perfect day. I have been doing a lot of Sous Vide lately so that with a wood fire finish sounds excellent. I think I would do mine at about 129 and let the grill bring it up just a couple more degrees.
Love your videos so much. I’m trying to get into grilling like my family in the valley, so do you think you could show your grill settings? The vents, amount of charcoal etc anything to help me get into grilling and get it right
I too have gone most of my life without knowing of this incredible steak.Need to make up for lost time
Great video Arnie. They both look succulent.
This might be a silly question but what cut of meat are you using
Picanha lol>>>>>......>>,,,,,, also know as sirloin cap
Why on earth would you cut the fat off! If you don’t like the fat, then don’t eat it. But that fat dripping off the meat gives so much flavour! Look at how Brazilians serve this cut.
It's flipity..felicious...
Ya me dio hambre
I had a whole Picanha once, on a big skewer. 2 extra pork chops and all the sides. Meat sweat city …
I may be wrong, but I saw so much steak juice on the board I assume it didn't get rested enough to lock the juices in. Please lmk if I'm wrong or if there's a reason why you'd cut it early
What brand of knife is that and how long is the blade ??
I like chuck eye steaks. They can be hard to find, but HEB has them on days they make chuck roasts.
Right on Arnie🎉
El tio Arnie
Dexter is the largest knife maker in America!! And an old maker too!!
Best cut
4:39 HA'HA !!! Now that's what it's all about.
Tio arnie where in The Valley do u find picaña??
Check HEB or your local meat market.
Did You add Fire to Your Grill
Have you tried cooking steak with sous vide?
Not yet.
@Steve Ludwig sous vide means under vacuum, I used to think the same thing until I watched the channel Sous Vide Everything. The meat never touches the water and it isn't boiled, you should check it out
Where do buy that picanha
looks great, I prefer mine a bit more medium rare, nearly rare......best cut of steak for me
How you go from 0 flame to ragin hot 4:58
Leave the lid off lol
What knife is that?
Try also rubbing some olive oil into the steak, this will help the char and keep more moisture in the meat.
My favorite👍🏼👍🏼👍🏼
Looks good.
Any homes for sale in your neighborhood? Some reason I think living next door to you would be a real treat!❤
Oh, yaaah!! 😋
Arnie Tex I love to have your Mother Tamale Recipes If Possible That was the Best Video I have Seen
What is the reason for cutting against the grain?
Cutting against the grain makes for more tender meat. Cutting with the grain makes more stringy, tough meat like for beef jerky.
I am from the RGV, I live in Portugal and love having Picanha at a brazilin restaurant! I am going to grill some for the 1st time tonight! :) #965
Delicious 😋
Great video a love picana but I fine only in Monterrey because the ones I fine here are tri tip not picana (Brazilian cut) please let me know were you fine real picana like always god bless you and your beautiful family AJUA from your friend Juan Gutierrez from Pharr TX
Bob Starks and Aguilars in Edinburg usually have it but not sure of the other markets locally.
would love to see you do some tri-tip
He just posted one a month or two ago it came out perfect
yes it's on this channel now, tnx
What part of the cow is this cut from ? is it known by another name ?
sirloin cap roast
@@ArnieTex
Oh okay have heard of that haven't tried it yet, new subscriber came across your video & your yum exclamations reminded me of Paul Prudhomme 😋
What cut is this meat, what do I ask the butcher for?
Picanha or sirloin cap.
Is this tritip?
6:37 that's a dankkkk steak🤤
It’s sirloin cap and I’m sure you’ve heard of that. It’s way overpriced
Here in North Texas we call it tritip. If I'm not buying ribeye, I'm buying tritip.
NO no its not a trip tip, lol, totally different cut, i have that video on here too, tnx
Wow, I've never heard of anyone removing all the fat on a Picanha. A neighbor's wife from Brazil showed my wife and I how to do Picanha a couple of ways and NEVER took off any of the fat cap.
Now you HAVE HAHA
🤣
Tío Arnie, why don’t you call me over when you shoot these videos?
I prefer more fat
Looks good though.
So if I go to the gringo butcher, how do I ask for this cut of beef?
Top sirloin cap , rump cap or pee-con-ya lol
Lmao 😂 he gonna ask you how you know about that cut lol
Ask for picanha, duh. The same as any other cut.
The national steak of brazil 🇧🇷
I can taste this video... That's hard to do
sorry my guy, i would love to use a rub on my picahna but i feel the slat pepper and garlic powder dont do too much and overtake the flavor of the steak. if you are using a rub why didnt you rub it on the sides???
Don't worry Arnie - nobody in Texas had heard of this cut until about 5 years ago unless you happened to live in the DFW Metroplex or you were Brazilian.
Texas de Brasil in Birmingham is where I discovered it 🤣
Send me some of the spices!!
Just need to pop in and compliment your moustache, Arnie.
Love your videos Arnie!
Shhhhhhhhh‼️ 🤫
I ate left over carne asada and now I’m hungry again
Yummy
i can hear the salivation in your voice on this one!!!!
That steak is glistening.
Arnie,
Did your probe come bent like that ?
bent? What probe?
i am so hungry right now..i almost ate my screen
I prefer medium rare leaning more to rare. Even tenderloin needs a bit of heat but anything over medium rare is ruined.
🤣
😋😋😋😋😋
Arnie Tex, I love your channel and all that you teach us. I've got a tip for you when I comes to Picanha. You grilled the entire Picanha and then cut it into steaks and then grilled the individual steaks again to sear the outside. I recommend you cut the steaks first and then grill them individually- Notice how much juice you lost on the cutting board when you cut the cooked Picanha into steaks? If you cut the steaks when the Picanha is raw, you will not lose any juices. Another advantage to this method ? I buy several whole picanhas at once, cut them into steaks , vacuum seal them individually and freeze them...that way I can pull just the number of steaks I need when I'm ready to cook. If I'm cooking for just myself and my wife- I don't want to cook an entire Picanha.( Let's face it- leftover steak the next day is just not as good) Thanks again for the channel and your wonderful videos. Cheers.
Good tips Paul, I have done them loike that too and like yourself actually prefer them that way too, reverse sear is good too though.
Orale