Twice Cooked Picanha over Open Fire

[Retired Spook]

Another great looking meal @edmonds - you are a food artist for sure!

 

[tx smoker]

Lordy lordy Steve!! That meal is absolutely spectacular. What a fantastic cook and a first class presentation. There is nothing at all not to love about that whole prep and cook. Perfection on a plate and congrats on a much deserved carousel ride.

Robert

 

[fxsales1959]

One of my favorites: twice cooked picanha.

2.2 lb picanha from grocery, trim to 1/4" fat cap, score, dry brine.

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Cook picanha at low heat, 30-60 minutes depending on thickness, fat cp mostly down, to IT of 110F.
Roast potatoes in coals until soft, 30-60 minutes.

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Let meat rest 15 minutes.

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Slice into individual steaks, 1.25 to 1.5 inch thick.

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Add salt and grill over high heat, until medium to medium-rare.

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And I'm gonna roast some poblanos for a side, peel and deseed.

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And maybe grill up some spinach too, with EVO and garlic, only a couple of minutes until soft, with tossing.

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Getting hungry.

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So lets slice up the meat.

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And ...

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thanks for looking

My meat shop started offering pre-sliced picanha. I wonder how much I'd lose in translation since I'm inherently lazy.

 

[Chris_in_SoCal]

I only gave this one a like earlier since I had mine sitting in the throwdown but now I can add that that look phenomenal.

 

[edmonds]

My meat shop started offering pre-sliced picanha. I wonder how much I'd lose in translation since I'm inherently lazy.

I think picanha turns out great no matter how you cook it. Get the pre sliced steaks and grill 'em up. You'll like it.