Picanha Steak – How to cook Picanha on the BBQ and Slow ‘N Sear with guest Guga from Sous Vide Everything and Guga Foods **PURCHASE THE SLOW ‘N SEAR HERE:
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47 Comments
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Why do you need to buy that weird slow sear thing? Just use a tinfoil bridge in the middle of the grill…..Good idea though.
1/4 inch or 1 cm is good enough for me.
So you should cut with the grain before cooking, and against the grain after?
Wow that background music is super Floydish and the guitar work is very Gilmouresque
Hi is it possible to cook it this way but with an open bbq?
Spic food
Picanha is overrated in Brazil, Costela aka Short ribs are a better meat IMO, Picanha is top noch tough
Melhor carne para fazer churrasco aqui no Brasil…Delícia 😋
cold grate lol
One other reason to cut the steaks with the grain is because picanha does have very long, distinct grain. They're like tiny tubes full of juice. If you cut against the grain, the juices drain out during cooking. When you leave them intact during cooking, then carve them against the grain, each tiny tube separates and explodes with juice. And now you know. 😉
ты больной фанатик в хорошем смысле слова))! сомневаюсь, что правильно поймешь но мой лайк в твою копилку)))
If you don't have the time to brine overnight, leave them out of the fridge with salt on them for 1 hour per inch before cooking. So 1 and 1/2 inches thick, would be one and a half hours.
great looking steak. I got hungry looking at
You ruined with the olive oil. Olive oil has no place in a traditional churrasco.
Great steak. But id never cut with the grain
Feed me ! Lol
Oi Guga! Obg pelo isso mano. Morava no Brasil pra 10 anos e voltei pra is EUA no ano passado e to sentindo a falta da Minha picanha. Agora, vou ter hj
What about if I do not have a way to check the meat temperature?
Oh hot damn. MUITO BOM. Are we to eat the fat too?….oh nevermind you just mentioned that as I'm typing. Nice
My absolute most favorite cut of meat. A Brazilian friend of mine introduced me to them and I haven't eaten a T-bone since!!😄
OK First off…Rock salt, Kosher salt, or table salts are identical down to a molecular level and flavor. The ONLY difference is the size of the grain. The reason why so many chefs are using Kosher salt now is because the Kosher salt industry has been spreading around a lot of money to all of these TV and internet Chefs to get them to push their product. The problem with rock and kosher salt that they don't tell you is most of your salt ends up in the fire when you drop the steak on your grill or flip it, which wastes most of it..
What if you only have a standard BBQ or flatiron skillet
This is false what you said about the size, if the beef is grown in Australia it can be bigger, because Australia have different ages they butcher the cattle, it is still perfect picanha and still can be usda prime and is cut at the third vain.
Music is so loud, dude. Not what I associate with cooking steak.
I call this poor man's brisket. I cooked 2 like a brisket and was not disappointed. I will be trying your method next. Thanks.
I could not bust my buddy's balls hard enough when he cut off the fat. I was wtf are you doing bro? You might as well not eat it. He never listened but it's his loss because he's missing out!
I don't understand to why your cutting with the grain Guga? I'm a trained Meat Cutter and when we cut the Coulette (Picanha) we are told when your cutting with the grain its tough no way around it. If you cut it against the grain cutting into it, it makes it tender.. Please help me understand
Po Guga parei o video no minuto 3:11 cortou a peça da picanha antes de dar a selada no fogo? ta ensinando errado jovem.
do you cover it with something in the fridge?
BOm ver um brazuca falar ingles igual vc, e obrigado por sempre citar o BR… Very Well done man, looks delicious, and i'm making contra file no carvão nesse momento… HEHEHEH
I wish more places sold beef picanha steaks. I have one place that wet ages them, and another that sadly removes the fat cap. The fat cap adds a ton. Of flavor. To me, picanha is even better than sirloin
Beautiful!!!!!
Can you make burgers with what is left?
Technology has made anyone be able to grill. I miss when it was really an art form. Like when you had to battle temp and wind. Sucks that now everyone is a “grill master”.
I did this method and it was by far the best cook I've done yet. I took it to work and my workmates were totally blown away. Pichaña is the new word on everybodys lips now. I wish I could post a pic of it on here.
I love the content as always, you really made me laugh out loud when you said you felt sorry to eat in front of us. You were very on point, my mouth is watering. xD <3 never stop with what you do !
sorry for swearing but its F… ing good!!. I've tried few time in a smoker and it was a hit. thank's for sharing your culinary culture
Trying this tonight…looks lovely. Will update. Great video.
What kind of knife are you using?
New subbie here…I was today years old (like 5 minutes ago🤣) when I found out about this cut of meat! I found your video & you did this steak justice! Thanks for the Vlog! 😋🤩
So good!! Obrigado!
I just learned something with this video… Picanha bought at the store over 2.5 lbs is not all Picanha… very interesting… thank you for this observation!!
Na picanha tradicional não se coloca óleo. O óleo talvez sido usado pra reidratar. O Sal desidrata a carne, e portanto, usamos apenas antes de ir ao fogo. Mas se vc encontrou esta forma e ficou boa, isso é o que vale! A tradicional é somente sal e sem óleo.
Anybody know if a Pichana can be extracted from a whole sirloin butt from Costco? I’ve never been able to find this cut straight up since Michigan doesn’t have much in the way of butchers
wow disgusting
What is “unnecessary extra fat”? Does it exist? Man, you shouldn’t be so mainstream… It hurts your credibility, and you seem to be only a money grabbing machine that goes with whatever and says whatever guarantees the steady flow of money.
Para mim, chego dos seus vídeos. Parecem feitos à medida para retardados.
you deserve the like for the water that filled our mouths through this video