I took my family to a Brazilian grill/steakhouse for dinner last night, and it was pretty great! The whole concept is that they spit roast steak and other meats, then come to your table to carve off as much as you’d like. Their specialty is of course picanha, but of course I didn’t get a picture of that on the spit. I’ve got a few pictures of some ribeyes that were pretty good, and of the full menu itself.
I edited/cropped out most identifying logos/marks for anonymity, so please refrain from identifying the place if you happen to have been there before.
I definitely got to try a lot of different cuts and I got a lot of good ideas. I was honestly kind of surprised that their picanha wasn’t quite as good as mine normally is, especially with it being their specialty. I’m assuming that my dry brining/seasoning overnight and reverse sear allows more time for my seasonings to penetrate the meat. Theirs was really tender, just a bit bland on the inside (but still really good).
Side question, is tri-tip normally tough/chewy with a lot of intramuscular connective… stuff? That was the only cut I had that I didn’t enjoy, just very difficult to chew. Maybe something that a long dry brine and a reverse sear could fix.
by PoisonWaffle3
2 Comments
U went to fogo
They didn’t cook the tri tip long enough if it was tough/chewy.
As for the quality of cook, I’ve found that I can just about cook any cut of meat better than almost any steak house I’ve been to, and I’ve been to some very notable locations. This isn’t a brag but more of a function of the restaurant kitchen atmosphere. No matter how high-end the restaurant, they’re always going to be cooking multiple plates at once and also don’t know your personal taste profile.
So it’s kinda apples and oranges, at a restaurant you’re paying for about 60% atmospheres/experience and 40% food.