Picanha Problem

[pascual_aldaco]

Bit of a long one so hopefully I make sense.

I want to do a grill night with different kinds of steaks. What I have in mind is sirloin, ribeye, picanha, and maybe fajita. I'm using a gas stove. I want to serve everything in waves and as follows 1. fajita, 2. sirloin, 3. ribeye, 4. picahna. I also want to grill the picanha as a whole (so not in the traditional skewer method). What I'm trying to the figure out is how to set up the grill for the picanha. I've done it before (that time I had it on its own gas grill, I sealed for a about 5 minutes in high temp, then wrapped in tin foil and let it simmer for about 45 minutes in low heat). If I remember correctly, the grill has four burners. So, should I just keep two burners on low heat, let the picahna simmer while I keep the other two at high heat to grill the other steaks? Any thought??? I'd appreciate any tips y'all can provide!!!!

 

[SmokinEdge]

I’d kill two burners and sear the picanha on the high side then indirect cook to finish on the off side. Unless the lid will be open the whole time, then you would need those burners on low heat.

 

[Dive Bar Casanova]

I didn't have my glasses on thought this was a grill Piranha thread.

 

[schlotz]

Assuming your fajita is outside skirt steak, that's 2-3 a side on high heat. No mention on the thickness of the ribeye or sirloin which will have something to do with the cook time. The picanha (hopefully with fat cap intact) is also from the sirloin area so both of those will take a bit longer to get to med-rare than the ribeye. For picanha, I've had good success by getting all grates hot, then turn off the middle burner, searing over on the high grate only to get the marking established (2 min/side) then over to the middle for indirect. You are looking for 130º IT then pull and rest.