Found a small H-E-B Prime 1 Picanha (1.7 lbs) tucked away in my freezer a couple days ago.

I sort of see the grocery store as equivalent single A baseball.

My freezer is AA.

Well, the little Picanha got called up to AAA (my fridge) …..and tonight is making his debut in The Show (my grill)

Doing a reverse sear. Plan on 220 on the pellet smoker until internal temp is 125.

Then I'll bump up the heat and sear. Just salt and pepper.

I couldn't resist cooking the little end pieces……

1:30 at 220. Internal 125

Picanha is relatively cheap at HEB compared to other cuts. It's our go to for steak night.

Looks good. Is it labeled picanha or top sirloin at the Heb?

Labeled Picanha at H-E-B. They'll put a couple prime 1 cuts out each morning

Excellent value

What kind of pellet grill is that with the open flame? Memphis?

I've always cooked these whole, then sliced when serving.

Any benefits to slicing it up before the cook? Or is it just preference?

Last time I did it whole, so figured I would try and pre-slice this time.

Both were great, but I preferred last night's meal to the previous method. Had a better crust all the way around.

Great question. I honestly don't know! My fianc purchased it a couple years before I moved in.

It has an insert for indirect cooking (which I used for the first part of the cook) and then one for direct heat (with holes...which I used for the sear)

jc1402 said:

---

I've always cooked these whole, then sliced when serving.

Any benefits to slicing it up before the cook? Or is it just preference?

---

It's a good way to portion it out so you don't have to cook the whole thing at once. Plus, you get a better sear and it doesn't take as long to cook.

jc1402 said:

---

I've always cooked these whole, then sliced when serving.

Any benefits to slicing it up before the cook? Or is it just preference?

---

More of the meat surface will get seasoning. Also, the picanha is not uniformed thickness so cutting them into strips allows you to pull off the piece that cooks faster.

Wow excellent. Thank you for the photos and information!

I love cooking these the same way. I normally cut it into strips the night before and salt them with some good flaky salt. When I cut mine into strips, I normally cut with the grain so my bites are cut against the grain. Am I doing it backwards?

That's the best way.

Reverse seared some steaks from a picanha cut for the first time. They were excellent. Will definitely get more.

Went to Costco today and the meat guy pointed out the Picanha they'd just put out to me.

Decided to give it a go - indirect heat in the smoker and then sear over the fire to finish it off.

Holy Moses.

Great cut of beef.

The Queen of Steak indeed.

Texas Wagyu Picanha. Reverse sear.

The better grade picanha is a fantastic. Not as chewy as the cuts from Central Market.

Latrobe said:

---

Found a small H-E-B Prime 1 Picanha (1.7 lbs) tucked away in my freezer a couple days ago.

---

You misspelled pinocha.

Looks like my Memphis pellet with the open flame insert.

Back at it with a picanha / brisket combo on the pitt yesterday.

Had some buddies over for poker night and it was their first time trying picanha - it was a winner.

Stunning

Cooked a prime one tonight for dinner, it was amazing. Definitely adding this to the rotation.