The Picanha is a GAME CHANGER
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- Опубликовано: 18 дек 2023
- This Picanha steak recipe is reverse seared on the smoker and pan-roasted with herbs, garlic, and butter for an unreliably flavorful, tender, just cut of beef. My family and friends rave over this recipe, and it’s become a frequent request.
Ingredients for this recipe:
• 1 2 ½ to 3 pound Picanha steak
• 2 peeled shallots
• 6-8 garlic cloves
• ½ stick unsalted butter, thickly sliced
• 8-10 fresh thyme sprigs
• coarse salt and fresh cracked pepper to taste
• optional sliced fresh chives for garnish
Serves 6
Prep time: 15 minutes
Cook time: 2 hours
Resting time: 1 hour
Procedures:
1. Slice the fat cap of the Picanha steak in a checkerboard-like manner, with each square being roughly ½”x 1/2” inch.
2. Place the roast on a rack over a sheet tray and generally season it on all sides with coarse salt. This comes out to be roughly 2 teaspoons to 1 tablespoon.
3. Put it in the refrigerator uncovered for 12 to 48 hours. I did 24 hours.
4. season it on all sides the next day with cracked black pepper.
5. Reverse-sear the steak by placing the Picanha in a preheated smoke to 200° and cooking until it reaches 115° to 120° internally.
6. Remove the steak and let it rest on a rack for 30 minutes. This will allow the myoglobin to run back through the steak, ensuring it is pink from end to end.
7. Add the olive oil to a 12” cast iron or carbon steel pan and heat over high heat until the oil smokes lightly.
8. Place in the Picanha fat cap side down. Immediately turn the heat down to medium, and cook it untouched for exactly 4 minutes.
9. Next, using tongs, move the steak around in a circular motion for 1 minute. Doing this will help completely brown the top of the steak.
10. Flip the steak over, turn the heat down to low-medium, and cook it for 1 minute.
11. Add the garlic, shallots, thyme, and butter to the pan with the steak.
12. Baste the steak for 4 to 6 minutes or until it reaches 125° to 130° internally for medium-rare.
13. Rest it for 30 minutes on a rack. You can pour on the herbs, garlic, and shallots over top or add on a few thick slices of Maître D’ Butter.
14. Slice the steak against the grain and serve. 
Хобби
Recently started working at a Fogo de Chão and the Picanha is far and away our most eaten cut of meat (though I prefer the Fraldinha myself) This recipe looks fantastic though!
This is not only a great recipe video, it’s a great introduction to whatever the hell a picana steak is. I’m looking at you Guga.
Thank you so kindly!!
Guga calls Picanha the "Queen of steaks". I have cooked it several ways and favor cutting the pichanha in 3 finger thick sections and putting them on a rotisserie over charcoal and/or wood. I remove the rotisserie from the grill periodically and slice pieces off as they get the caramelization and medium rare doneness. Then the rotisserie goes back on the grill to cook the next layer. Repeat until all the Picanha is cooked and sliced. I slice it into a foil pan and cover with foil to keep it warm between slicings. It's a bit labor intensive but the results are fantastic, especially for sandwiches. Great video on your method of preparing the Picanha! Those mushrooms look good.
Wow.. I just had my first coulotte steak last week and never knew it was a thing. I'll be trying this recipe for sure. Thanks again.
Picanha around us here in Ontario at the couple butchers I use have doubled in price in the last year unfortunately. I'm going to purchase it and cook it next weekend anyhow. Excellent job Chef Billy that looked just ridiculous tasting. I'll use my charcoal grill if we don't have too much snow by then :)
Oh man that looks good. Something else I'll have to cook one of these days. Your instruction is tops in quality on youtoob, thanks for all that you do!
Oh Chef Billy! Absolutely beautiful meal! I'll be making this mushroom sauce, perhaps for New Year's Eve? 🤔 Thank you. Thank you. Thank you for this post. Merry Christmas! 🎄☃️🙏
Merry Christmas to you as well.
Good video. Personally, I like cold pressed macadamia oil for cooking and grilling. Neutral taste and a smoke point of 525 degrees.
I'm so glad I found this channel! I love picanha. Chef, give that cutting board some food grade mineral oil love :)
Another awesome show Chef! Merry Christmas to you and yours! 🎄
To you as well
Never done it but i will try it after watching this video. Looks that it will be an easy task to make! Wish me luck 🍀 😊
Woah this looks amazing chef nice work!
Many thanks!
Hard to find this cut, but it's available at Wild Fork (Chicago area)
Hi chef, you don’t cover meat with foil when resting it?
There's controversy with the double rest. After the initial cook the rest (pre sear) is the only one needed. The juices stay redistributed throughout the steak and you get to Carve it hot!
Don’t want hot meat. Should never smoke when cutting jt
Any substitute recommendation in case the cut is not available?
Tri tip would work too
Thanks.
you cant get a picana at a regular grocery store, can you?
Any jambalaya recipes?
Google it, are you new to the internet? 🤣
@@RUclips_can_ESAD I rely on your expertise but not your manners. Rude response
ruclips.net/video/gSFXLuXJzHA/видео.html for his Cajun Shrimp and bacon jambalaya. if you click on a youtube creator's name, you'll be taken to a page where you can search just his content.
Google is free. This isnt the 19th century
@chefbillyparisi great recipe. Just an FYI Picanha is the Rump cap for the most part outside the USA
And since the youtube chefs have been touting it, the price has gone up $4 a pound. Still worth it but damn.
That’s how hanger used to be back in the day
@@ChefBillyParisi Oh how miss that for steak frites.
Looks like a tri tip
Way better!!!
I never bought and never ever will use any thing but SALTED butter. Any problem with that?