Anyone do picanha steaks

I just got an email today from Porter Road saying their Picanha was back in stock. Never tried it, but really want to order one to try on the Santa Maria.

quote:

---

Video popped up in my YouTube feed and it looked good.

---

"Let's do itttt."

quote:

---

wildly overrated

---

Concur, unless you get a Wagyu. Them it's just mildly overrated.

This cut of beef usually ends up in the grinder here in the U.S.

started cooking picanha a couple weeks ago. i do the full roasts and haven't even gotten to cook over open fire yet, but they're real good

render the cap side for 10+ minutes and use lots of salt

quote:

---

Seems like you can get it online American wagyu for a decent price

---

dude i get it from fricking Walmart for $6/lb

i smoked a big heap of picanha earlier in the summer. cross-hatched the fat and cooked low and slow for a bit. so so good.

quote:

---

Sous Vide

---

This is how I do it. Fantastic. Not nearly as good cooked any other way.

Isn't that the sirloin cap steaks? I bought a pack at Costco during the corona meat run back in the spring because it was all of the beef they had. I've been stocking them in the freezer since. I do about an hour on the BGE then sear them in a cast iron.

quote:

---

"Let's do itttt."

---

That drives me nuts how he says that everytime. I have had to quit watching his videos it bothers me so much.

quote:

---

And I find Iverstines steaks to be kind of tough lately

---

I no longer buy steaks from them. Was never really impressed, grass fed already leads to a leaner/less marbled steak. Too many online purveyors with a better product at a lower price. Their sausage selection is pretty stellar though.

quote:

---

And I find Iverstines steaks to be kind of tough

---

FIFY!

I may be in the minority here because internet food people tend to think that American “””Wagyu””” is the greatest thing ever, but I wouldn’t waste my money on it. Picanha is ridiculously lean and the small amount of added marbling doesn’t make up for the gristle streaks that inferior (fake) Wagyu comes with, especially when you consider the fact that, unlike prime, Wagyu can be gross if you don’t cook it to medium so the fat can render, and lean cuts like picanha get tougher as they’re cooked more. So “wagyu“ picanha is basically a meat oxymoron.

It’s a delicious cut, but do like someone else mentioned and get it for $6/lb at Rouses, prepare it properly, and slice it correctly.