I wanted to report back on my experience cooking picanha. I cooked a lot of interesting cuts of meat but I have never cooked this. And it's fantastic.
I live in Southern California and this is just not a cut of meat you see in the grocery store.
I bought two picanha roasts at Wild Fork. One was prime which I cooked tonight and the other is Black Angus (which the person working there told us he prefers).
I cut it in half. I sous vided one piece to 110F. The other half I salted and refrigerated for an hour. I cooked them both on my gas grill hot and fast. Curious to see if the sous vide steak would be any different than straight on the grill for taste and texture.
No difference. So for my future cooks I will always sous vide. It's predictable and you can't make mistakes unless you walk away from your grill and forget it's on there.
I'm really impressed with this piece of meat and I would not have known about it had it not been for this forum. Thanks All!
The steak on the right is the sous vide.
I live in Southern California and this is just not a cut of meat you see in the grocery store.
I bought two picanha roasts at Wild Fork. One was prime which I cooked tonight and the other is Black Angus (which the person working there told us he prefers).
I cut it in half. I sous vided one piece to 110F. The other half I salted and refrigerated for an hour. I cooked them both on my gas grill hot and fast. Curious to see if the sous vide steak would be any different than straight on the grill for taste and texture.
No difference. So for my future cooks I will always sous vide. It's predictable and you can't make mistakes unless you walk away from your grill and forget it's on there.
I'm really impressed with this piece of meat and I would not have known about it had it not been for this forum. Thanks All!
The steak on the right is the sous vide.