Yep bought 2 friday seasoned with salt and put them uncovered in the fridge. Test run before I make his stuffed bacon and cheese he made last week lol.
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.
Everyone is not an expert! Picanha is not Brisket ! I am from Texas, and was stationed at the Embassy in Brasilia for three years. Hey chef, keep doing what you know! Muito obrigado ! Joao !
Muito obrigada Fábio! Ótimo vídeo, adorei tu teres mostrado como fazer na churrasqueira e na frigideira. Eu fiz ontem na frigideira seguindo as tuas instruções e ficou delicioso! Muito obrigada por explicar como cortar a carne para deixa-la macia, eu não sabia desse pequeno detalhe que faz toda a diferença!
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).
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 !
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.
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!!
thanks for verifying for what i think is the proper way to prep a picanha steak. I've see many videos where they cut with the grain and have also spoken with chefs who also do the same. I've had plenty of disagreements with those that slice it with the grain.
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.
*every video out there says the exact opposite of this. But OMG, I think he is freaking correct. Try to picture the meat strands as little tiny tubes... when it's cut the other way (the way we thought was right) the inner stands/tubes never touch the grill, it'slike they were boiled (yuck) can you picture it? do you see how they are blocked from touching the grill, but when cut this way, every strand makes contact with the grill I'm going to try this next chance I get... thanks!
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.
I know the fat cap on picanha is an important component of the cut but all that white uncooked fat can't taste all too great not being rendered off more. Uncooked fat like that especially so much of it on this cut has to be hard, flavorless, and have a bad texture I would think. I could be wrong though since I've never had the loin cap/picanha here in the states as a cut steak.
Tri-tip and Picanha are not the same cuts. The top cut of sirloin is Picanha, the lower cut is tri-tip with no fat cap. thetritipguy.com/wp/wp-content/uploads/2014/08/beef-cut-diagram.jpg 1.bp.blogspot.com/-pt7WYgYXSNs/TskBgmFDHGI/AAAAAAAAAJw/8HWBPmhJBec/s1600/Cuts.jpg
It is the Sirloin Cap in America. I have been on the hunt for this cut. My local butcher didn't even sell just the Sirloin Cap and when I did find it it was $16.99/lb. I finally got wise and Googled Brazilian Markets and was able to find it for $6.99/lb. This is now my favorite cut of meat. Good luck on your search.
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.
Mai vista una cosa del genere! Non si fa così! Non si taglia così! Non si cucina così! Ma da che pianeta arriva questo? Se lo vede un brasiliano, mette lui sul barbecue!
you are cutting wrong, you cut with the grain when cutting it into steaks, you cut against the grain when eating it. I stopped watching after you said "to seal the steak and keep the juices inside" lolll COMPLETE nonesense.
Exactly. Food scientist Harold McGee proved in his book ' On Food and Cooking: The Science and Lore of the Kitchen' that sealing the juices is totally false. Others too probably but this comes to mind.
I watched it till the end to see the finished meat, but he cut it wrong. Hey Fabio, try cutting it WITH the grain first, so the final cut will be agains the grain, and then tell us what you think :)
But, don't you want to have an ''endgrain'' steak? I've always heard that you should cut against the grain, when cutting out steaks. When it has been cut into a steak, and you take a little chunk out of it that goes into your mouth, that little chunk can't differ that much whether the steak has been cut out with or against? Or is it because when the steak is done you cut it lenghtwise/on the bias?
That is how you cut Picanha. Ever eat brisket? it is cut across the grain for same reason Picanha is; cut brisket with the grain and you end up with shredded beef.
