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Costco Picanha Roasts
Posted on 4/6/24 at 5:02 pm
Posted on 4/6/24 at 5:02 pm
If y'all see these bad boys at Costco, grab them. Incredible and very reasonably priced.
Pack comes with two roasts. Trim any silver skin off the top.
Throw in a 225 smoker, fat side up, for an hour or so, to get internal temp to 125-130.
Rest for 10 mins
Cut WITH the grain into 1 1/2" strip steaks
Crank grill to sear for 30 seconds on each side.
Just a delectable, tender, flavorful cut of beef. I love that there's a nice strip of soft, gelatinous fat on each bite of steak. Throw together an easy chimichurri to drizzle on top.
Depending on weight, $35-50 for the two pack of roasts...cuts into 8-10 nice steaks. Each steak, with the chimichurri and any sides you made, is easily a $55 plate at a restaurant. An absolute STEAL to make this at home.
Pack comes with two roasts. Trim any silver skin off the top.
Throw in a 225 smoker, fat side up, for an hour or so, to get internal temp to 125-130.
Rest for 10 mins
Cut WITH the grain into 1 1/2" strip steaks
Crank grill to sear for 30 seconds on each side.
Just a delectable, tender, flavorful cut of beef. I love that there's a nice strip of soft, gelatinous fat on each bite of steak. Throw together an easy chimichurri to drizzle on top.
Depending on weight, $35-50 for the two pack of roasts...cuts into 8-10 nice steaks. Each steak, with the chimichurri and any sides you made, is easily a $55 plate at a restaurant. An absolute STEAL to make this at home.
4
Posted on 4/6/24 at 5:14 pm to mmmmmbeeer
Agreed. Way under valued cut of beef. Like it better than tri-tip.
Posted on 4/6/24 at 6:22 pm to Aubie Spr96
Dont sleep on the sirloin flap either. Usually $11 a pound
Posted on 4/6/24 at 6:33 pm to Aubie Spr96
quote:
Like it better than tri-tip.
BLASPHEMER!
(as a western US resident now, I'm required to defend tri-tip to the death)
On that note, picked up a bison tri-tip from the farmer's market here today. Should be interesting to see how that turns out. Picanha is a damn good cut of meat though. Oddly enough can't find it here. I'm thinking Big Tri-Tip is to blame.
Posted on 4/6/24 at 6:46 pm to Centinel
Would like to know how the bison turns out. I love tri tip
Posted on 4/6/24 at 6:57 pm to Centinel
quote:
(as a western US resident now, I'm required to defend tri-tip to the death
I was out in Napa, CA and it was all the rage out there.
What's the deal?
Posted on 4/6/24 at 7:27 pm to Centinel
quote:
Picanha is a damn good cut of meat though. Oddly enough can't find it here.
....and I can't find tri-tip here in GA
Posted on 4/6/24 at 7:33 pm to mmmmmbeeer
I buy them often from Winn Dixie. We usually eat them with salsa and tortillas.
Posted on 4/7/24 at 9:08 am to mmmmmbeeer
quote:
Each steak, with the chimichurri and any sides you made, is easily a $55 plate at a restaurant
Posted on 4/7/24 at 10:50 am to mmmmmbeeer
Can also cut into steaks before cooking.
Pretty much the only piece of beef I find myself regularly buying. Great piece of meat for the price.
Pretty much the only piece of beef I find myself regularly buying. Great piece of meat for the price.
Posted on 4/7/24 at 11:09 am to KamaCausey_LSU
Have you tried the sirloin flap? Better than the picanha imo.
Very nice cut with plenty or marbling
Very nice cut with plenty or marbling
This post was edited on 4/7/24 at 11:12 am
Posted on 4/7/24 at 10:55 pm to diat150
Yall using the sirloin flap for fajitas? Been thinking about giving it a try
Posted on 4/7/24 at 11:09 pm to KamaCausey_LSU
quote:
Can also cut into steaks before cooking.
It’s one of the stapes of churrasco and this is the traditional way to cook it. It’s also been traditionally cooked on skewers.
Here in the US you will see it as one of the main meats in the Brazilian steak houses.
Posted on 4/8/24 at 11:37 pm to BigBinBR
One of my favorite things to do is cook a picanha on my bge and then cut it up with my boys on a cutting board and just let them go to town. Such a flavorful cut of meat. The fat cap is what makes it great.
Posted on 4/9/24 at 1:38 am to mmmmmbeeer
They were hard to find in Baton Rouge until Costco and Trader Joe’s came to town. Those stores always have tri-tips.
Posted on 4/9/24 at 2:58 pm to diat150
quote:
Have you tried the sirloin flap? Better than the picanha imo.
I had one of these in Montreal a few years ago. Recommended by someone. They call it bavette in Canada, and it was one of the best steaks I’ve ever had in my life.
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