Guga has made his mark on America. I went to Publix today here in Florida and they finally changed the labeling from sirloin cap to picanha. Thanks for sharing my friend.
I've watched many of your videos from aging to sous vide and how you grill different meats so when I saw a Picanha in the store today I decided to give it a shot because you speak so highly of it. I specifically looked up this video for instructions/education and my Family is so grateful that you were able to guide us to this divine cut of beef. Hands down, this was the absolute best steak I've ever prepared in 45+ years of grilling, smoking and cooking. Thank you for sharing your wisdom. As an aside, my Daughter who is predominantly vegetarian was talked into tasting it and her exact words were "Oh..My...God. We have to get more".
Just got my first picanha. Dry brined it the day before and pan seared it. My wife and I like it rare so we leave the oven out but it’s so good. I’m definitely going to be buying this more often.
I’ve had picanha dozens of times but only rodizio style at a churrascaria - Texas de Brazil and Fogo de Chão mainly. *I miss the old Delish chefs and editors 😕 but this was an excellent episode.*
Hi Guga! I live in Bognor Regis UK. After lots of "negotiations", the butcher near by decided to sell me Picanha(Ramp Cap)!!! I had to show your videos to convince him, lol😂. Um abraco, thx!
Just bought 4lbs of Wagyu Picaña. I will place in oven “on a rack” and cook just for 35 min on 225degrees then take out and put on charcoal grill. Only salt. Wish me well 🙏
I absolutely love your steak videos. I just ordered 3 prime picanha's. I am doing my own steak experiment traeger pellet grill with hickory pellets vs. PK classic charcoal grill add a couple of chunks of hickory. They will be both reverse seard with perfect lines from "The Grill Grates"!. Have you ever used these we use these on the SCA TOUR! I would to love to see some of your videos buddy cooking on a pellet grill!🤷♂️❤
I've always been too scared to buy this cut of beef because I didn't want to mess it up. But after watching this, I feel confident enough to do it! Maybe I'll come back here and post an update on how it goes 😄 Thank you Guga for this simple explanation on how to cut and cook it!!!
bro for someone like me who is trying to learn im missing some crucial info. how much time does the searing take on each side? how many degrees is the bake setting?
Guga plz mentioned it, what temperature you cook for 10 min to keep its juicy n medium rare or can give extra idea to keep medium just in words. Thanks . I like the way you cook god bless you 😍
Hey Guga Great videos you and your nephew are the best! I made Picanha steaks last week for the first time they were a hit and my brother in law who is a NYC chef was also impressed. So thank you so much! Now I have a quick question I loved it so much I purchased another one for this friday, but I would like to try to cook the "whole picanha" (one piece not in steaks) I will still follow your reverse sear method but when I serve it should I still cut the picanha "with the grain or against it????? after its cooked" I looked to see other youtubers and their methods but everyone has a different opinion , no offense to other youtubers but I value your opinion the most. Thank you so much and keep up the good work. Tell Angel he is the best with his reactions. Cheers!!!
This isn't reverse sear in the video, he is searing and then cooking.. Also, he is cutting ALL of the pieces against the grain, so that when he slices it once cooked it will be against
Im planning on making fried lemon butter cheese tortellini with crab meat and pesto would should i fry the tortellini in butter to cook it? Or do i heat up the crab meat in the butter with the tortellini?
Couldn’t get the correct cut for this recipe so I cooked ‘prime’ grade NY strips like this. Came out amazing. Cooked to around 150°F by my cheap uncalibrated digital thermometer & the were right between medium rare & medium.
Listen I give everyone your channel cuz let’s be honest you are the GOAT of preparing me cooking Picanha HANDS 🙌🏼 DOWN!! 💯 I’m waiting for GUGA RESTAURANT!! So I can try those prime grade steaks and sides!!! Please think about and don’t forget me For the idea 😂 you already got the butchers!!!
Thats basically every brazilians lunch after a Day of churrasco, i don't know about the rest, but in my neighborhood, we save whats left of the churrasco to eat it the next Day.
eu como os dois. morei na bahia, sao paulo e itanhaem, e em todos os lugares era mais comum comer o feijao carioca. na bahia era comum comer os dois, mas mesmo assim o carioca eh mais popular
Obv the Pichana is the main event here but the beans were unreal. I cooked them a bit thicker and it made the most incredible sauce for the steak. Kind of like epic ketchup.
I tried this today. My picanha was extremely juicy but also chewy - too chewy. I thought I cut it the same as in the video. I'm not sure where I went wrong. Any advice?
Aww come on! Canned beans? Don’t be lazy, man. You’ve been to Mexico and tried real frijoles de la olla, not to mention tequila hehehe Everything else looks fantastic, the picanha and the garlic rice! Muito legal!
