10 years later: 10 year truffle oil dry aged a5 olive wagyu picanha, wagyu fat injected, pineapple-tenderized, sous-vide and seared on salt block, crusted with ibérico pork flakes and served over a bed of beluga caviar.
@@aaronuw That stake is clearly overcooked under any lighting. I fell in this video after seeing some of the recent ones and I must say it's amazing how much better they become.
It was a great demonstration, but if you could just show me just one more time... at my house, on Saturday around 6:30 or 7:00 it would be very helpful.
Did this last night. Asked the regular grocery store butcher for sirloin cap and showed him a picture of a picanha. He cut me one - $9.99/lb. I trimmed the silverskin off and sliced into 1 inch steaks. I put a heavy aluminum foil ring in my Weber to simulate your set up. I wanted the fat cap to be really rendered, so I stacked the steaks together and put them directly over the ring fat side down for a couple of minutes. When steam was pouring out of the vent holes, I arranged the steaks as your video shows. 5 minutes on the first side, 4 minutes on the second side, seared for about a minute. Served with potatoes and a salad. Told the family how to cut in small strips leaving a bit of fat with each bite (you know americans are afraid of fat if it's not bacon). Guga baby, it changed my life. OMG! The flavor is unrivaled in my experience. I have never had Wagyu steak let alone real Kobe beef, but I have eaten in some very expensive dry aged beef restaurants. This is better. And I did not even have to break out my DIY sous vide setup to achieve the results. The tenderness was perfect as well. I can only imagine what a real grass fed picanha from the Pampas would be like. I will call the Brazilian market which is only 20 minutes away to see if they import them. Thank you for introducing my family to this magnificent little know cut of beef!
I live in Brazil and regularly cook picanha, and it always turns out great using similar times for cookingas Guga did in the video . suuculent and melt in your mouth steak cooked to perfection. I also do the complete picannha as a Sunday dinner like in England cooked in the oven again comes out exactly like topside roast beef . Great video guga .
Guga. You are the best! You changed my life. I just introduced you to my HVAC technician. I'm always recommending you. Because of you I am such a better cook. You may not know me and maybe you never will but I consider you my brother. Thank you Guga!
I just want to acknowledge how far you've come brother. A good video indeed, but you've learned so much and I appreciate you taking us along for the ride
I've made Wagyu, Entraña, Flap, Skirt, NY Strip, Porter House, Short Loin, Tenderloin, Ribeye and Filet Mignon ....hands down this cut and method topped them all.... Nice job brother and thanks for the video!
How do you not know that Wagyu is a type of beef and the others you listed are cuts? If you had bought and cooked Wagyu beef it would be abundantly clear that you can have a Wagyu rib-eye, strip, filet or whatever cut you want. Did your butcher lie to you... or were you just trying to seem more credible by mentioning Wagyu?
I watched this video this morning and decided to give this a try. I went down to my butcher and he had one picana cap left (prime). It was about the same size as the one in your video. I used a filet knife to slice just a thin layer of the fat off the cap (some parts were thicker than the rest). I let it sit there about 10-15 minutes fat side down and sprinkled McCormick's Montreal seasoning on the steak. I didn't put a lot on it, but just enough to give it a nice flavor and followed your advice with rubbing the fat all over the grill. I cooked the steak to medium on my gas grill. watched for flare ups and about 11 minutes later, took it off and to my surprise, you are right, it's a really great tasting piece of meat! We were stunned at how good it tasted. Thank you sir, for sharing!! :)
2017 Guga: "If anyone can make a steak better than this you're a magician" 2020 Guga: *Puts on wizard hat* "Alright folks, I'm gonna show you something amazing today"
@@yanava The hell you talking about? That steak is clearly overcooked. It's almost if not well done in that, which is a travesty to any quality piece of meat. Might as well get some stuff at walmart.
I have been smoking and grilling for 40+ years. I am not the best but no one ever complains. This is an excellent tutorial. I do it exactly your way and it turns out so good I don't want to play around with different methods because it is hard to improve on perfection... Thanks!
A message to the creatures in the future: we reached the year 2020, there were no beef supplies left due to the 2020 great pandemic that wiped out the human race, in his last video, Guga grilled and seared Angel, Guga's last words were: I know this looks ugly now, but watch this!
Mano!! Conheci seu canal na pandemia, fui ver esse vídeo hoje! Que diferença! Parabéns pela evolução. Meu churrasco era assim antes e hoje eu faço dry brine. Hahaha muito obrigado!
just wanted to say I tried the eye round VS the pineapple ! hr bath then salt garlic powder ,pepper w butter ,, YOU ARE THE Man ! texture was much tender ,,yep i did a control also ..love what u do
Guga my man, LOVE your videos on both channels! Your enthusiasm is infectious. I just got a Kamado and this is the first steak I tried on it - I followed your instructions with precision, from preparation to presentation. It was SOOOOOO flavourful and tender!!! I've been doing sous vide steak since the Anova first came out on Kickstarter - wagyu rib-eye, aged strip, fillet mignon, the lot. This was head and shoulders above the rest. Honestly. The thing I loved most is that even with 12 minutes cooking time, the charcoal really permeates the beef and imparts it's smoky goodness. Other steaks I've done have typically been a quick 2 minutes per side, clearly not enough time to get that same great flavour. Thanks again!
My husband has been making our stakes for years, and they have always been great. But we would stick to the "standard" cuts that are well known in South Africa: T-bones (hubby's favourite) rump and sirloin. But since I came across this channel I wanted to try this. The first time we made it, I had to describe what I wanted to the butcher, because no one had ever heard of Picanha (these days it is available in most supermarkets). For the first time ever I was in charge of the braai (barbeque/grill). I was so nervous, but I followed the instructions exactly, even when my husband looked very dubious about the whole reverse sear thing. But the steaks were perfect. My husband's whole face lit up when we cut the first piece and the juice ran off the cutting board. It was so juicy and tender and soft. Thanks Guga for introducing me to Picanha!
I dunno if this is gonna be seen, but I really miss the relaxed vibes from this video. Even though the production, cooking, and all that has been vastly improved during the channel’s life, I still consider this the best video in the channel because of how soothing it is. The music, the calm vocal delivery, the rain in the background, it all just makes for such a relaxing time that I don’t really get these days. Much love tho
Man, I came here to watch your video about Picanha after watching you 2 million subscriber video. I just can tell you, congratulations! You've developed your channel amazingly! I gess, 2 million is just the start! Because every video you put juice on the food, the flavour pass through the screen and comes to my mounth. Just amazing. Keep going I'll be watching, liking and sharing without any doubts.
I’ve forwarded your video to all my friends. I cooked my picanha exactly as you did, including the cleaning and greasing of the grill. Best steak I’ve ever cooked, and it was my first time. I wish I could send you a photo.
Muito bom, Guga! Eu tenho visto os vídeos mais atuais; mas foi muito bom ter visto agora esse mais antigo, pois fica muito nítido todo o processo de evolução pelo qual vc, sempre se dedicando muito, colocando muito empenho e esmero, passou para, nos últimos anos mais recentes, alcançar um nível de excelência que, no melhor dos sentidos, é realmente invejável. Desejo muito sucesso a vc. Faz bem ver pessoas talentosas e, ao mesmo tempo, esforçadas. Deus te abençoe.
The steaks looked perfect! Can't wait to try it for myself. Thnx. Idk, people saying its overcooked. Guess like their steaks on the raw side. But with all those juices, bet it was cooked perfectly.
Picanha is the best steak! Thanks to you, Guga, I’ve been able to introduce Picanha to several different friends, and family. They all agree Picanha is amazingly delicious, can’t believe it’s only been seasoned with salt. Thanks so much!
You're killing me !!!! My apartment complex will not let us have grills on our decks. So I have not been able to grill for the last five years. That looks so good. Thanks for the instruction !
THANK YOU!!! It was on sale at my market and NEVER Heard of the cut until today. Your video was PERFECT!!! I'm ALWAYS up for a new challenge!!! Tonight is the night!!👍
Hey I like that old school step by step tutorials on how to cook a steak especially with the music in the background it just reminds me of Old Days on television when all those TV chefs out there would do similar things I hope you continue this step by step tutorial
I know this is a very old video but I wanted to post here because as of today after watching all his videos on both of his channels. I went out and bought a amazing grill/smoker. Top of the line actually and made friends with the local butcher and got two 2in thick cut wagu Ribeyes and a full slab of the queen of meats. After watching your videos bro I payed attention and bought everything even down to the gloves you use when your handling the lump coal. I'll be cooking everything for my beautiful wife on the 22nd of July because it's her birthday. I can't wait and I wanted to personally thank you Guga. You and your channel is amazing and have truly inspired me. Your awesome
@@sergeolchowec905 I got the new Pit Master BBQ grill and smoker combo. I freaking love it. Just now got done putting it all together and made a few other things to go on it. It's decked out :)
I just received a new Weber kettle yesterday. This is the first thing I am going to cook on it! Luckily I have a great Brazilian market very close to me!
"That steak is really good, where did you get it? And what did you season it with?your cooking skills get better every time." A quote from my cousin 😎 I sent him this video so he can do this himself 😁
Watched so many guga videos, I’ve ended up here. (Says video posted 5 years ago) we’ve come a long way but absolutely not bad and very glad to see how far you’ve come !👌👍
Now, I am Brazilian, and precisely from the region where that cut of beef was born. Our culture is very proud of our tradition, and the fact we have the best beef in the world was never a matter of doubt for us. But to actually see someone from abroad proving it true like this made me so happy and so proud. Feels great to be a Gaúcho! Of course, credit to your cooking skills and grilling tech as well. However, if you may, I'd like to throw in a challenge for you: How about cooking it the traditional Gaúcho's way? I would love to hear your comments on what method is best and why. Congrats for the channel, and wish you much success.
YOU ROCK ! haha, you put a smile on my face, 'its the best', i believe you. Question, what cut of meat is it? What do i ask the butcher? You don't put any salt, pepper?
I have had both, professionally cooked. While the Authentic Picanha Steak from Brazil is delicious, it will never Touch A5 in my opinion, but much much cheaper hehehe
People.... cooking any kind of red meat is all about preference. Some people won't eat rare or even blue red meat, that doesn't mean it's overcooked lol geez. Another thing, he's not saying his steak is the best, he's stating he believes this particular cut of meat is the best.
Guga its been 2 years from this video, r u still sure that this is the best steak period? is there anything u find during these 2 years that makes it better?
@@DjonkeyKong Picanha was his favourite steak for years untill recently when he tried top cap of rib eye. Its rolled into a steak because its so thin and tender. Top cap of rib eye is not a picanha steak, a picanha steak is the top cap of sirloin.
Saw this video a few weeks ago and today I was walking through the grocery store looking for something for supper tonight and the word "Picanha" caught my eye. The next think I knew I had one in my basket and now I can't wait to try it this evening.
I actually googled what else people call picanha and found out that its actually already my favorite cut of steak XD. There's a Brazilian steakhouse near me that sells it as "top sirloin". Before anybody tries to correct me, it's in quotes because they misnamed it, what they're actually selling is picanha
I just came back from Brazil and I wanted to make Picanha at home. This steak is known as top sirloin and Brazilians simply season this with rock salt. You can cook this like Guga did on the Weber kettle - 6 min @ 500F or like I did at 5 min @ 600F. After a quick sear on each side the steak came out medium / medium rare and it was PERFECT. Thank you Guga for a wonderful video. If you’re in Los Angeles you can get Picanha from either El Camaguey in Culver City or Carniceria Argentina in North Hollywood. If you find a meat market that sells this cut, ask them if they carry Vazio / Vacio, which is a flank steak. Just season with rock salt and BBQ over charcoal. Another excellent cut of meat.
My friend from Brazil gifted us to a well known Brazilian steakhouse. I am going to ask for Picanha and look at the servers reaction. He should know right away that I know at least a little about what to ask for. LOVE your videos Guga and Thank You for sharing your Love and passion for your art of the perfect steak.
Thank you had it for Dinner tonight and My Family love it; it took me a little while to find it locally, Nugget markets will order all special cuts of meat and have it in 2 days.
I managed to get my hands on two of them today! $14/lb is a bit pricey, but I figured why not try it at least one time in my life. I'm dry aging 1 for 35 days, and cooked the other today. Since it's winter, and since I don't have a Sous Vide setup either, I seared them and then finished them off in the oven. My God it was delicious! I cannot wait to try the Dry Age one.
This is so sick! It’s midnight and I want to know where I can buy some Picanha. They look so good. Gudlawd!!! I love watching your videos. Thanks for sharing.
