New to this sub, wanted to share my favorite cut. Been cooking picanha every 1-2 weeks for almost a year. Was a big ribeye guy before but this cut has been my favorite and more economic if you buy a full picanha.
Learned that the best way (from Guga) is SPG, on a hot ass grill, searing the fat followed by 20 min rest (very important). Garlic powder is especially important for the crust and the rest time settles the steak so well.
Open to recommendations and helpful criticism!
by jacp2000
5 Comments
You need some Guga in your life.
Maybe unpopular, but I agree. I’ll take most cuts over ribeye, tbh. Too fatty for my liking.
I love picanha but I think ribeyes are still better
They’re both delicious. Variety is the spice of life
I also enjoy picanha steaks more than ribeyes, but I always wondered if it was because picanha was more forgiving of my preferred temp (I like to sous vide my steaks at 131F, then sear). A good sear makes the picanha fat cap delicious whereas I’ve repeatedly failed when ribeyes are too fatty.