First time grilling Picanha. Usually go with the traditional cuts (tenderloin, ribeye), but I've been intrigued by what seem to be great reviews of this cut of beef.

Talk to me, OB.

My go to is dry mustard and hard core carnivore black, 300 degrees on the grill until 130 internal

Fat side down I assume? How long till you reach 130, roughly?

I see a lot of folks slice the roast into steaks first and grill them individually at high temp, just like a more traditional cut.

Any thoughts on that?

I like to put it on a cast iron skillet and render the fat then turn it over and put it in the oven.
Use your rub of choice.

I've never grilled one, but I smoke mine fat side up on my offset

It doesn't take long, maybe 30 min? I like going whole because you get something between a prime rib and a brisket. I have been making a horse radish sauce to go with it.

Damn, that sounds good

Smoke at 225 until it reaches 128 internal. Sear on each side, rest and serve. I season mine with salt, pepper, garlic, cumin and coriander.

I fell in love with them at places like Fogo de Chao, where they cut them in two inch thick wedges, salt heavily, and grill over open flame. I bought the sword skewers for doing it at home and have done them both open flame style and touching grill grate. Touching grill grate gets the nice sear texture on high heat so I like that best.

I've also done it as a single piece as well and the only downside is you don't get as much salt on the meat's surface area, so eating slices in the middle didn't taste as well seasoned.

maverick2076 said:

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Smoke at 225 until it reaches 128 internal. Sear on each side, rest and serve. I season mine with salt, pepper, garlic, cumin and coriander.

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Reverse sear is the way. I've cut them into steaks and grilled and wasn't as good. Though I am broke right now and buying the smallest picanha I can. That probably plays a role. I do have a pair from Costco in the fridge right now. They'll be reverse seared this weekend. Good stuff!

I cut into smaller steaks to get more of a crust all over and reverse sear on the BGE. Go to 120-125 internal low and slow and then crank the heat up for a good sear. Use whatever seasoning you'd normally use on beef. Might look at leaving it whole the next time I cook one, but cutting into 3-4 smaller steaks has worked well for me.

I use this method and it's always amazing.

Hmmm, must of missed invite. Do you need my current address??

Where can these cuts be bought in Texas? Specialty meat markets or General grocery stores?

Get mine from HEB, if they don't have one out in the general cooler, I'll ask the guy at the counter to cut one out for me

It's a really delicious cut. I grilled it on the egg and enjoyed it. One thing I found was it needed a ton of salt

Was introduced to this cut a few years ago. It is fantastic.

Awesome with a chimichurri sauce.

Just got into these in the past month. Big fan! Smoked at 250 for 1.5 hour in the offset, salt/pepper, brisket look with filet texture. Kids and wife all love it and super quick to cook.

Chubs is always a good one to follow.

How does picanha compare to a tri-tip in terms of flavor and tenderness?

Got'em on. Cut them into steaks and reverse searing them. Rubbed with rock salt only.

Really impressed with the tenderness of the meat. Feels like a tenderloin.

Results to follow

Cut them into thick steaks along the veins with the grain. Smoke to doneness that is preferred.

Rest 15-30 min and get the fire red hot.
Put on hot flame and flip often to avoid flare ups.

Slice for eating across grain. Enjoy the best beef cut on the planet.

malenurse said:

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How does picanha compare to a tri-tip in terms of flavor and tenderness?

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Not even close IMO. The fat cap is the most vital aspect of the picanhe.

Turned out great! Would've preferred them a little more rare, but my wife doesn't know how to eat steak.

Nevertheless, this is definitely a keeper. Great flavor, nice texture. Super easy to prepare, quick cooker.

Put them in the oven at 275 and then seared them over open flame on the Egg.

4 said:

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First time grilling Picanha. Usually go with the traditional cuts (tenderloin, ribeye), but I've been intrigued by what seem to be great reviews of this cut of beef.

Talk to me, OB.

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Cut into into individual steaks. 2" thick. Sous Vide at 131-133F for 2 hrs-3hrs. Sear super hot for 1 minutes each side. The way the fat on pichane renders in Sous vide method is amazing. Fat will melt in your mouth.

Season with kosher salt and. Coats Ground black pepper. Garlic powder if you please. I typically omit the garlic powder. The steak will do the talking. They are fantastic. Fatty bite to finish is simply amazing. (Season before you place into Sous vide)

fightingfarmer09 said:

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malenurse said:

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How does picanha compare to a tri-tip in terms of flavor and tenderness?

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Not even close IMO. The fat cap is the most vital aspect of the picanhe.

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Tri-tip has external fat, but most butchers trim it off. I don't know why they do this.

Just curious where everyone is sourcing their Picanha? Haven't seen them at HEB or Granzin's.

I've seen them at some of the nicer/newer HEBs. I get mine at Goodstock in Round Rock.

At HEB you can often find them near some of the other roast cuts. If they don't have any out ask at the counter.

I have bought from Grand Western Steaks online before (shout out to Guga Foods and Sous Vide Everything). They have a deal right now to buy one set and get another free.

https://grandwesternsteaks.com/angus-sirloin-cap-fat-on-steak-picanha-steaks.html

HouseDivided06 said:

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I have bought from Grand Western Steaks online before (shout out to Guga Foods and Sous Vide Everything). They have a deal right now to buy one set and get another free.

https://grandwesternsteaks.com/angus-sirloin-cap-fat-on-steak-picanha-steaks.html

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I suppose that's one way but HEB always seems to have it and at a lot lower price than that.

Yeah, no HEB in Dallas though unfortunately. In the past, you could buy multiple boxes so I split it with 3 guys in the office and got free shipping. I think we got 36 steaks and it ended up being something like $8.75 per steak. Plus already all vacuum packed and frozen. We also bought some of their Wagyu whole picanhas and split them. I still have one in my freezer.

4 said:

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Fat side down I assume? How long till you reach 130, roughly?

I see a lot of folks slice the roast into steaks first and grill them individually at high temp, just like a more traditional cut.

Any thoughts on that?

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Watch the Guga Foods Youtube channel. He raves about Picana steaks.