Thread: Picanha

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  1. #1
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    Picanha

    I tried a new cut of steak for me tonight Brazilian Picanha. I seasoned with course salt and put them in the Sous Vide bath at 135 degree for 2 hours then patted dry with paper towels and seared with a hand torch. Plated with a salad and it was very good. Moist, flavorful and very tender.

    I still prefer ribeye but liked it well enough to do again. Here's a couple of pics.



    Last edited by RNF; 01-02-2019 at 10:44 PM.

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    #2
    Looks great. What type of side is that you had with it?
    2007 Bass Cat Pantera IV
    2018 G3 Sportsman 1710

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    #3
    Where did you get it ? Ive been following a guy on YouTube that loves it but I'm not sure where to find that cut. Looks wise the texture almost makes me think it would be a bit like brisket.

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    #4
    Quote Originally Posted by Axkiker View Post
    Where did you get it ? Ive been following a guy on YouTube that loves it but I'm not sure where to find that cut. Looks wise the texture almost makes me think it would be a bit like brisket.
    Sirloin Cap, or Rump Cap. If you have a local butcher, request this cut and request that they do not trim the fat, it makes cooking it easier.

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    #5
    Quote Originally Posted by Cape Fear View Post
    Looks great. What type of side is that you had with it?
    Asian salad


    Where did you get it ? Ive been following a guy on YouTube that loves it but I'm not sure where to find that cut. Looks wise the texture almost makes me think it would be a bit like brisket.

    I went to the local butcher shop and
    asked for a Picanha steak and they had one was kind of surprised they had it.I purchased the whole cap and sliced it into steaks myself.