How to grill picanha steak. The BEST steak you've never tried!
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- Опубліковано 14 тра 2024
- Picanha steak is one of the best steaks available & unless you've been to a Brazillian steak house, you've probably never tried it...much less learned how to grill it. In this video, we show you how to prepare & grill picanha steak. Once you try it, you'll kick yourself for not trying it sooner.
How to Grill Picanha Steak Table of Contents
00:00 How to Grill Picanha on the Kettle
00:30 Info about Picanha
01:28 How to Trim picanha
02:38 How to Season and Prepare Picanha for Grilling
03:26 How to set up the Kettle for Grilling Picanha
03:47 Target Temps (and approx. vent settings)
04:00 How to Reverse Sear picanha on the Kettle
05:45 How to Sear picanha
08:17 Grilled Picanha Money Shot! Wow!
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Fantastic method for cooking picanha. I'm making some this weekend for friends. They never had picanha before so I am looking for their reactions to this wonderful cut. Thanks for the video! Guga would be proud of you.
Picanha has become my favorite steak over the last year, and an added bonus is the price! I can get a whole Picanha that can feed about 4-5 people for the price of one good sized ribeye. Sous vide Picanha seared over charcoal is the way to go! Don’t tell Guga, but I season mine with salt pepper and garlic 🤐
LOL. I don't think he'll get mad. He once told me you can cook picanha in a microwave and it will still be awesome because it's that good. lol
I've had some amazing garlic picanha at some Brazilian steakhouses. It's god tier.
This looks so good, Jabin. I discovered picanha after watching one of Guga’s videos a few years ago, and totally regret not trying it sooner. It’s so good!
Thanks bud. Yeah I agree, such a great cut and surprisingly I expensive compared to others.
Excellent!!! 10 out of 10!!!
Omg!!! I cut this most of the time at my work when we have the top sirloin on sale and no one buys them and now I'm definitely going to buy them and try them out.
Watching from Brazil and your Picanha looks great
Looks awesome - I'm a huge fan of this cut. Great video!
Thanks John. Yeah this cut has become a favorite for so many people the past few years! So good!
It's good seeing people around the world enjoying and tasting a so traditional brazilian meat cut. I recommend Fraldinha too.
Thanks for the tip on Fraldinha.
I soooo want to try one of these! Thanks for the detailed how-to sir!
Any time! we hope you enjoy!
Looks soo good very well done
Thank you so much 😊 We hope you give it a try!
You totally nailed this cook Jabin! Looked amazing!
Thanks Rus!! They turned out so great!
just got my first charcoal grill and its an sns. super excited to try it out!!
Good choice!
Nailed it homie!
Totally agree! Such a great cut of meat!
I use my Titan Santa Maria attachment for cooking these. Turn the wheel and it raises and lowers the grate. Raise it high for indirect over hickory or other similar woods and lower it all the way down to sear. I'm not affiliated with Titan, just like the attachment that fits on the Weber kettle.
I didn't know Mark Rober has started a grilling channel? Amazing!
Jabin ... You are so talented , and represent SNS professionally. Great video......
Thanks Greg I appreciate the kind words!!
Jabin does a great job. In fact, all our creators do. We are lucky to have such great guys in our crew. Thanks for watching, Greg.
Damn, ngl I thought you had overdone it. Then the moment you cut through the first steak, I knew I was wrong lol. Looks amazing my man 👌🏾
Picanha is incredibly good. Great job Jabin.
Yeah, he nailed it. Thanks for watching.
Excelent video and excelent technique. It's a little different from the classical Brazilian picanha, but as a Brazilian "churrasqueiro" I have to say that It is the better vídeo (in english) about It that I have ever seen.
Hey thanks Rodrigo. Jabin is Canadian but knows his stuff. Glad that it’s Brazilian approved. 🔥🔥 keep on cookin!
Muito bom! Culinária Brasileira sendo explorada pelo mundo.
Aí Guga, você tem concorrência! Aliás os dois fizeram vídeos muito semelhantes.
Guga was a big inspiration for this video and Jabin did a great job of making it his own. Thank you for watching in Brazil!
I just picked up a picanha yesterday!
Did you like it?
In Brazil we usually do a bit thinner, 2cm tops.
I only have a propane grill, what would you recommend for cooking these? Could I grill them the same as a ribeye or do these not cook as well if I sear them like I normally would a ribeye
I Need to find one of these cuts. I have never tried it but Darn if it doesn't look delicious. My SnS is begging for me to go get one so I'm heading out the door now. 😁
It's so good!
Absolutely Amazing I just ordered A Picanha & 2- A5 Wagyu New York Steaks. I can’t wait to try them all out Thank You So Much 😊 for this Great Lesson Cheers 🥂
Man now I'm craving some picanha so bad.
Nothing like a perfectly cooked picanha hey! Pick one up this weekend!
Credit to Guga (sounds like a verbatim translation or his video :). Nice job.
Lovely.
Hey! Does the Slow ’n Sear XL fit my Weber Kettle 22”?
The SNS Xl if for a 26” kettle. The SNS deluxe is for the 22”
@@brianshenk6912 Awesome. Thank you for your help.
Thanks, Brian. Yeah, the deluxe (or original) is what you are looking for.
@@SnSGrills Thank you again.
You make guga proud
Thanks for watching!
Why not flip it at half your target temperature of 115. So it cooks evenly on both sides? You flipped at 80 degrees. Is there a reason for flipping it a bit later?
👏🏻👏🏻👏🏻🔥
Cheers 🔥🙌🔥
Great...Now the beloved, beefy and cheap Sirloin is going to skyrocket...thanks....
Let's hope this video has that much reach. Thanks for watching!
I was hoping the sns-500 would be in this video for a short review
Those videos are coming. The SnS-500 just arrived and the videos take a little bit of time to put together.
@@SnSGrills I ordered mine can’t wait to see more of it
That looks awesome! If its called the Queen of steaks, then what is the King?
Ribeye
What he said! ^
Any links to get this cut online? Doubt I’ll find this Charlotte
Look for Top Sirloin Cap. That's what it's cut from so ask your butcher and they probably have it :)
I got mine delivered from Wildfork
Guga would be proud.
Haha. I think so. He did our last picanha video with our old branding so there was a lot of pressure. These were amazing! JP
Picanha getting more and more famous abroad.
This will sadly drive prices up for us brazilians...
Been eating them for a couple years now. It’s every bit as good as tri tip. Maybe better
Yeah, and that's not even a knock against tri tip either.
Yuuummm. This picanha was sooo good!!! Make sure to try it out of you haven’t yet!
Great job, Jabin!
You sounds like Guga.. hahaha
What happen if I use indirect as you did but at high temp?
There are a few things but the most obvious thing you'll notice is you'll have a less even doneness on the inside as it will come up to temps faster closer to the outside than the inside. For our steaks, we usually shoot for wall to wall even redness as much as possible and as little of the grey banding as possible around the edges.
Oh Lord!!!
Just Kosher salt and olive oil got it done? No pepper?
For this cut yes, it keeps it more traditional to Brazilian picanha. You can however add pepper or whatever you would normally put on your steaks. Make it your own :)
How you gonna steal guga's video like that?? Daaaang
Hahaha. No one can replace GUGA but had to be recreated ;) cheers Jason!
Don't shoot me down, but I am doing a bbq for 160 people. Knowing what these things are like, people want feeding in a very short space of time. Do you think there is any way you can precook/smoke a picanha, and then reheat and sear to serve? I know it sounds like sacrilege, but just wondering if there is a way...
that's a great question.. Sousvide comes to mind so you can cook them part way then just throw them on over hot coals to do the final sear.
I noticed you didn't add any wood for smoke flavour. Why not?
That is optional.. Some like it less smoky while others prefer adding in a small chunk of wood.
Do you refer to degrees Celcius or Farenheit? You killed it with the olive oil, Brazilians use salt only.
Some don’t know, the harder the fat cap the more tender the meat.
A softer fat cap, not so much.
Tip to fathers: if your kids (or wife) are reluctant to eat rare to medium rare beef - serve the steaks pre-sliced. This reduces the red pool on the plate which is a turnoff to the squeamish.
Nice! lol. Thanks for the tip.
I'm squeamish, but I'd drink that pool of juice. It's not blood, once ppl get their head wrapped around that they'll regret not eat rare- med rare beef.
From a simple google search...
"Myoglobin
The “juice” in your steak looks and tastes nothing like actual blood, because it isn't; it's called myoglobin, and it's a protein that's only found in muscle tissue. Like its cousin hemoglobin, which transports oxygen in blood, myoglobin's job is to carry oxygen through muscle."
I'd like to print that off and hand it to my own family members when they start going on about, "that bloody meat I cook". As long as you're reaching proper temps in the thickest part of the cut for the proper amount of time for sterilization, you're good to go. I'm all for rare as possible. 👍🏼
I made it. It's just ok. It's not something I'd go out of my way to do again. I'd much prefer a bacon wrapped filet mignon or a tri-tip (much more flavorful).
Picanha is seasoned only with salt . If you put Olive Oil for example you remove the flavor of the grease Come to Brazil to learn my man!
I don't even think I can buy picanha around here lol
If you ask around, you'll find it. I didn't know it but even one of the Costco's has it here.
@@SnSGrills If anywhere had it, I guess it would be Sam's. The nearest Costco is 2 hours away, which is a real bummer.
The fat cap isn't rendered at all?
I'm so fuckin' hungry right now...
JUST SUBSCIBE TO YOUR CHANNEL AKA THE BEST CHANNEL EVER!
Thanks man. Appreciate it! 🙏
If you’re lucky you might find this at your local grocery store under sirloin or coulette and it is typically much cheaper than rib eye, t bone, or NY steak. This cut is soo underrated, should be at the top with rib eye in my opinion.
I don't get it, guga already made an identical video for this channel a while ago with the identical recipe. Why create the same video again with another youtuber?
Great question. That older video was under the old branding so we have been slowly re making some of that older content. Hope that helps answer your question. 🔥
@@SnSGrills ah ok, thanks for answering my question.
A
I discovered this cut of steak after Ribeyes and T bones went to over $25 a pound!
FJB!!!!
I always called it a tri tip.
Different cut
TriTip is also great as a slow n sear. I cooked the whole thing then sliced thinly for several people. Was a big hit & was able to be cooked in a short amount of time with friends. Shouldn’t be cooked for hours like a BBQ.
Tri tip is also very popular in Brazil. It is called Maminha there! The closest cut to Picanha in North America is Top Sirloin Cap whole, however it is not a true Picanha!!
Guga copy.
Glad you thought so. We had Guga make this years ago with the old branding so we knew we had to remake that video again with the new name/branding.
You lost me with the olive oil
You talk wayyyy too much.
It's only to bring the best instructions for one of the best cuts of steak!
Why are all the YT grilling channels obsessed with raw meat? WTF is the point of cooking if you aren't going to cook?
As always with steak, cook it to your preferred doneness.
Thats raw as hell.