re: Picanha

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Has anyone had any experience with this cut

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I probably cook about 1 a week b/c per lb it's still a good value and available at Walmarks

I typically render some of the fat and do light grilling in the pan rotating sides for a few minutes to create some fond and a nice layer of rendered fat. Then I put in a riser and pour in beef broth onto the fonder/fat.

Cook that in an oven at 350 with some sliced brussel sprouts roasting, and 2/3 of the way through the cook I pour the broth mixture into the brussel sprouts. Then once the picanha is at internal temp, I kick it up to 425 and roast the top fat and sprouts a bit.

While the picanha rests I turn the oven off and check the BS to make sure they don't burn.

I actually took pics of the process once to make one of those big posts on here. It's a great way to create really flavorful meat and amazing brussel sprouts using only some broth and salt.