Cut against the grain works. I've roasted loads of whole Pic cuts then recently realized I should be cutting across grain when carving. HUGE difference in tenderness. Here in Australia our Pics are 2-2.5kg, and my family prefer the med side of med rare. So the meat is always going to be a less tender. Cross grain works. Removing the bottom sinews also makes a big difference if roasting whole.
can you please explain why you cut against the grain for steak? I believe if you cut WITH the grain, then when you eat the steak it's easy to cut AGAINST the grain which means you get a tender steak. If you cut WITH the grain when you are cutting the steak then it's hard to cut AGAINST the grain when you are cutting pieces to eat. So I think your steak should be cut WITH the grain, and then when you eat, you cut AGAINST the grain. Can you please comment? Thank you!!
Hi, what would be the recommended skillet size so I can seal the the whole picanha as shown ? Thanks for the video and congratulations on the meals, looks delicious...can't wait to try it !!! Best regards !
I bought a Picanha roast, four pounds. Followed these instructions to the letter. Except, I let it rest ten minutes, before slicing into bite sized pieces. I've had better New York Strip steaks. Yes, the flavor was great. But not tender in the least. P.S. I bought a USDA prime.
I find it funny that the majority of people here are criticizing this video if you were experts on cooking steak than why are you here watching this video🤦♂️
are people not allowed to have an opinion? Unless you live in china, i would suggest not criticising freedom of speech. And just to set the record straight, this picanha was cooked terribly. Its common knowledge that you have to cut with the grain so the final cut is against. People watch these videos to further their knowledge on how to cook and how to not cook. This video should be a how to NOT cook picanha.
Really good video. I am getting 2 picanha's today. I will be using your technique. If using charcoal, what kind of smoke wood, would you use? Thanks so much.
He totally got the grain cut wrong. If you are going to serve churrascaria style picaña where when serving you cut down the length of the steak (parallel to longest edge) on the kabob then you cut against the grain when you cut the steaks. If you are just cutting steaks where when you cut off each bite down the width of the steak (perpendicular to the longest edge) you cut with the grain when you cut up the steaks. The whole reasoning behind this is that with either cooking scenario, you want the small bit size pieces to be against the grain, but one method (churrascaria) cuts down the length of the steak, whereas the other (steak) cuts across the length of the steak. Each bite should have a little bit of the fat.
I can see why he cuts against in the beginning. Think how tender it is since he cuts against the grain twice. The traditional way is to cut with 1st and the way I would do it
At the end is the same. That final slice will always have a side that goes along the grain and the other one against it. The important thing here is imo the thickness.
No he didn't. He cut thin slices. You probably compare his technique to Guga's. Both are correct. However, Guga cuts very big pieces, around 4 or 5, cooks them sous vide and then cuts this slices against the grain. The cook in the video cuts thin slices right away. The end result is probably the same. I personally prefer Sous vide, but the method shown is equally valid (and probably similar in taste).
