I hadn't cooked this picanha before, having always eaten it raw. It is very tender when cooked as well! I cut it into thin steaks then fried it (in rendered Iberico pork fat) over medium heat until it lost the outer pink color. Sometimes the fat cap is thick, other times thin. My kids don't like the fat so sometimes I trim it down so they'll balk less about the "chewy parts".
First time cooking picanha. Sous Vide 130 deg for 3 hours. The fat never really rendered leaving it chewy. The steak was very good but overall I think raising the temperature to 135ish will do a better job rendering fat.
This cut is amazing. Bought every month for over 6 months now and it’s always sold out! Everyone that has tried it (friends and family) love it!
I hadn't cooked this picanha before, having always eaten it raw. It is very tender when cooked as well! I cut it into thin steaks then fried it (in rendered Iberico pork fat) over medium heat until it lost the outer pink color. Sometimes the fat cap is thick, other times thin. My kids don't like the fat so sometimes I trim it down so they'll balk less about the "chewy parts".
First time cooking picanha. Sous Vide 130 deg for 3 hours. The fat never really rendered leaving it chewy. The steak was very good but overall I think raising the temperature to 135ish will do a better job rendering fat.
This cut is amazing. Bought every month for over 6 months now and it’s always sold out! Everyone that has tried it (friends and family) love it!
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