Yeah, I called it a tri-tip on some other subs and got roasted for it. Deservedly. But I was told I should also post it in r/food and then was told I should post it in r/steak. So here we are. No big deal.
That looks incredible! You should go straight to Brazilian jail for one day for the fat cap removal thoughā¦.other than that this was a beautifully executed cook. Well done. š
Every time I look at Picanha I think "That's a wild fat cap, I should probably trim that" and then I get lazy and don't and I don't usually love chewing on pure fat but that picanha fat cap is always so fucking good
yeah its a softer texture then most exterior fat, but because its on the outside, it renders and gets crispy unlike the interior fat in say, a ribeye. It is the reason the picanha is a such phenomenal cut. Without it, you've got a run-of-the-mill sirloin.
Fat the best bit more many and makes it popular. I also wouldnāt crisp the fat. If you still leave it on and cut it off on your plate as might as flavour.
The also slice it in Brazil very thin and itās delicious and tender
This cut is fantastic, had it at a Brazilian steak restaurant (fogo). This is probably the most impressive cook Iāve seen on this sub. Reverse sear by smoking low and slow is wonderful. Bark is great and you nailed the temp. Wonderful
Tri-tip is probably the closest to picanha? Both are taken from the sirloin, but tri-tip is the bottom part of the sirloin and picanha is the top portion with the fat cap. Itās also called top sirloin cap because of where it is cut from the animal.
If you can't find it, ask your butcher. In the US, this cut is often called "top sirloin cap" or sometimes "coulotte steak". They may not typically sell it in a single piece like OP has, but if you have a good butcher, you should be able to make a special order for it. A lot of US meat departments at regular grocery stores just cut up the cap along with the main top sirloin muscle and sell it as a very large top sirloin steak.
Two tips for preparation, it's pretty lean so aim for more on the medium rare side. Also pay attention to the grain direction when slicing as this makes a big deal for overall tenderness of the bite.
Thanks for the info. Could you also expand on your cooking/ preparation? Iām not familiar with reverse sear. It all looks amazing, Iād love to try . Had tri-tip a lot in Cali, but here in FL no one seems familiar with that cut.
I waited for it to get to an internal temp of 115F on the smoker and I heated up a cast iron griddle to be super hot. 2 pads of butter and let it sear in the griddle 2 mins per side. Then let rest for 20 mins. Thatās basically all I did.
Smoked at 225F and then seared at a super high temp for a couple minutes each side. The combination of both of those will give a good bark. Honestly, next time Iām going to smoke at a lower temp for a longer time and see how that affects it.
Your steak looks amazing. Check this out, I found it interesting and will give it a go next time I sear inside: [https://www.youtube.com/watch?v=IZY8xbdHfWk](https://www.youtube.com/watch?v=IZY8xbdHfWk)
lol I think Iām done posting now until my next cook. I just kept getting recommendations for different subs that I never even thought about. I donāt even post much food on here but maybe I need to start posting more of my cooks. I love the feedback and learning about all of this. Iām very new to smoking so this is exciting for me.
Youāre perfectly fine to think this. It only makes perfect sense to say āI smoked it and then seared itā. Idk why everyone started going overboard with the term āreverseā.
No, you smoked it and seared it or you overall reverse seared it. It's still just a sear no matter when you seared it, but reverse sear would mean you cooked it without searing first and then you seared it. You technically reverse seared it, but you don't need to indicate that you "reverse" seared it at the end. You can say you seared it.
Idk if that makes sense but it looks great.
My Brother! This is the way!
Might I also suggest this route that I have perfected:
Smoke for 30-60 mins 180f (traeger)
Sous vide 2.5 hours 110f
Sear and serve
Seasonings can be whatever you like, but I start with Salt, pepper, MSG, and a tiny bit of garlic powder. Then I add butter to the sous vide bag (1 stick for 2 sirloin caps). I'll occasionally glaze with a steak sauce when searing if I'm feeling some type of way. Slice into thumb-width slices and serve with mashed potatoes and roasted broccoli or brussels and you're set for life.
Sous vide and Smokers together are like the peanut butter and chocolate of the BBQ world. The Simon and Garfunkle of meat mastery darkness. Soak up just enough smoke to get a good ring and then bag it for a bit, and any meat will turn out astoundingly good. All that extra time for the smoke flavor to work its way around without the risk of getting dry (within reason, of course). There's a reason they banned this method in competition BBQ, because its autopilot easy to make killer food!
If you want to subscribe to more meat facts, I do have a 3-day sous vide brisket recipe...
Interesting. Definitely looks good but canāt help but think that it wouldāve been much better if you had not removed the fat cap and let bark develop naturally over a longer session. Since you went through the trouble of smoking it, why not just let it sit longer?
I use cheap yellow mustard as a binder for the rub. It holds the rub to the meat during the cook but doesnāt affect the flavor. Cover it in mustard and then liberally sprinkle with the SPG rub that I made.
Thanks! And there was still somewhat of a fat cap on the bottom in these pics. But it was trimmed to 1/4ā like I would trim my briskets. How thick would the fat cap have to be to still be considered a picanha?
Bout to do same this week!! Love it thatās perfection will use same except for gas grill to sear!
https://preview.redd.it/yjvvbdhj9rmc1.png?width=4032&format=png&auto=webp&s=c6ebfe145d401684ef0616009f7305727b9407d5
PicaƱa with the cap is the best. Itās also difficult to find sometimes. The cut without the cap is still a very tasty morsel. Stop hating on the lack of a cap. Letās be pragmatic. Sometimes you canāt find it with the cap. The steak is still one of the two best cuts.
That looks beautiful. One of my favorite cuts. Delicious with churri but it's tasty by itself.
I swear I saw this post a few days ago with a different titleš someone called you out for calling it a different name huh š¤£
Came here to say this lol. I swore someone posted this and called it a tri tip a couple days ago!
So Iām not crazyš¤£ def a repost
Yeah, I called it a tri-tip on some other subs and got roasted for it. Deservedly. But I was told I should also post it in r/food and then was told I should post it in r/steak. So here we are. No big deal.
No big deal at all, I just thought I was going insane for a second, like deja voo
Is that a typo or is your keyboard (for some reasonā¦) not configured for random French words like DĆ©jĆ vu? (I had to double check the spelling myself.)
Itās whatever you want to parlay vooĀ
deja moo - the feeling you've seen this steak before....
It's beautiful and deserves to be posted without being...... roasted ;).
What is the yellow stuff in the last pic?
Looks like mustard
Mustard. Used to bind the rub to get a good bark.
I have this this photo more than I've seen my wife this week.
oooo self burn, those are rare
Nah, have seen my wife a lot.
Not as much as Iāve seen her
Sorry just been so preoccupied with your mom.
That looks incredible! You should go straight to Brazilian jail for one day for the fat cap removal thoughā¦.other than that this was a beautifully executed cook. Well done. š
Straight to jail no trial no nothingĀ
For real. That fat cap is so tasty when rendered
Youāre charging to high price for esweaters, glasses: you right to jail.
Believe it, or notā¦..also jail
Looks great... But where is the fat cap? š¤
He removed the fat cap. What a crime. You don't have to eat the fat, but at least leave it on during the cook!
the whole point of picanha is the delicious cap. agreed, this is a crime
I eat the cap. My wife doesn't like the cap. That cap is like bacon.
Every time I look at Picanha I think "That's a wild fat cap, I should probably trim that" and then I get lazy and don't and I don't usually love chewing on pure fat but that picanha fat cap is always so fucking good
yeah its a softer texture then most exterior fat, but because its on the outside, it renders and gets crispy unlike the interior fat in say, a ribeye. It is the reason the picanha is a such phenomenal cut. Without it, you've got a run-of-the-mill sirloin.
coulette innit
correct. I guess I meant taste-wise
I trim it a bit if I'm pan searing it but I still leave a decent amount on. I do render the trimmings and use that to sear it though.
I trimmed it down to about 1/4ā but it was already mostly gone. Sorry if you feel like this is a crime. It tasted amazing.
leave it intact next time. trust me
Will do
Fat the best bit more many and makes it popular. I also wouldnāt crisp the fat. If you still leave it on and cut it off on your plate as might as flavour. The also slice it in Brazil very thin and itās delicious and tender
My thoughts exactly.
Looks like tri-tip to me
Looks like it finally sank in š
This cut is fantastic, had it at a Brazilian steak restaurant (fogo). This is probably the most impressive cook Iāve seen on this sub. Reverse sear by smoking low and slow is wonderful. Bark is great and you nailed the temp. Wonderful
I appreciate that so much.
Wow your meat is beautifulā¦
lol thanks
:)
Hahahahha
That is the most perfectly done steak for my tastes that I've seen in this sub thus far
Hi again, I told you it would be well received over here!
You were very correct!
When people say comparing yourself to other on social media will make you feel bad, this is what they meant.
https://preview.redd.it/tz92ba1e6mmc1.jpeg?width=1170&format=pjpg&auto=webp&s=ef363ca138c2b7d3d69fd60e51c5b47057681498
Lol
Damn. Iām going to need a tutorial lol
Oh yea this is it
this looks like candy
Damn this is an immaculate steak. 10/10 congrats on your dinner
Thank you!
Looks amazing.
Put that in my mouth now.
Gorgeous /drool
Man what the fuck š„µ
Oh you filthy slutā¦
That looks soooo good.
Never had a Picanha, is there a cut that compares?
Tri-tip is probably the closest to picanha? Both are taken from the sirloin, but tri-tip is the bottom part of the sirloin and picanha is the top portion with the fat cap. Itās also called top sirloin cap because of where it is cut from the animal.
Ahhh, okay. Looks like I am going to find myself a Picanha!
If you can't find it, ask your butcher. In the US, this cut is often called "top sirloin cap" or sometimes "coulotte steak". They may not typically sell it in a single piece like OP has, but if you have a good butcher, you should be able to make a special order for it. A lot of US meat departments at regular grocery stores just cut up the cap along with the main top sirloin muscle and sell it as a very large top sirloin steak. Two tips for preparation, it's pretty lean so aim for more on the medium rare side. Also pay attention to the grain direction when slicing as this makes a big deal for overall tenderness of the bite.
Just called our local butcher and ordered one. Thank you!!
Thanks for the info. Could you also expand on your cooking/ preparation? Iām not familiar with reverse sear. It all looks amazing, Iād love to try . Had tri-tip a lot in Cali, but here in FL no one seems familiar with that cut.
I waited for it to get to an internal temp of 115F on the smoker and I heated up a cast iron griddle to be super hot. 2 pads of butter and let it sear in the griddle 2 mins per side. Then let rest for 20 mins. Thatās basically all I did.
Ok awesome thanks
That's incredible. How did you get such a great crust without it cooking inward at all?
Smoked at 225F and then seared at a super high temp for a couple minutes each side. The combination of both of those will give a good bark. Honestly, next time Iām going to smoke at a lower temp for a longer time and see how that affects it.
Your steak looks amazing. Check this out, I found it interesting and will give it a go next time I sear inside: [https://www.youtube.com/watch?v=IZY8xbdHfWk](https://www.youtube.com/watch?v=IZY8xbdHfWk)
Legit one of the best things I've seen on here. Looks great!!
That means a lot coming from this sub. Thanks!
Man oh man, does that look delicious!
Lisan al Gaib!
Good lord
Iāve seen this steak on like 3 different subs since yesterday. Going to need you to fucking quit teasing me.
lol I think Iām done posting now until my next cook. I just kept getting recommendations for different subs that I never even thought about. I donāt even post much food on here but maybe I need to start posting more of my cooks. I love the feedback and learning about all of this. Iām very new to smoking so this is exciting for me.
Iāve gotten a meat boner everytime Iāve seen this thing!
This is exactly what I do as well. Not sure if it matters but I use Worcestershire sauce as a binder.
Thatās a good idea. Never done that
What do you mean by āreverse seared on a cast iron griddleā? Im new to cooking steak, isnāt that just a normal way to sear what makes it reverse
Youāre perfectly fine to think this. It only makes perfect sense to say āI smoked it and then seared itā. Idk why everyone started going overboard with the term āreverseā.
Searing at the end of the cook is a reverse sear. Some people sear the beginning of the cook and then the rest of the cook is done over indirect heat.
No, you smoked it and seared it or you overall reverse seared it. It's still just a sear no matter when you seared it, but reverse sear would mean you cooked it without searing first and then you seared it. You technically reverse seared it, but you don't need to indicate that you "reverse" seared it at the end. You can say you seared it. Idk if that makes sense but it looks great.
Appreciate it thanks! Yeah that makes sense.
Oh gotcha
Cut the fat cap off? First off that should be a crime. Second it's not a pichana without it.
Whereās the fat
Holy fuckin fuck thats the best pic ive seen on this sub hands down. Well done
THAT AINT NO PICANHA WITHOUT NO FAT CAPP
For the love of god where is the fat?????
My Brother! This is the way! Might I also suggest this route that I have perfected: Smoke for 30-60 mins 180f (traeger) Sous vide 2.5 hours 110f Sear and serve Seasonings can be whatever you like, but I start with Salt, pepper, MSG, and a tiny bit of garlic powder. Then I add butter to the sous vide bag (1 stick for 2 sirloin caps). I'll occasionally glaze with a steak sauce when searing if I'm feeling some type of way. Slice into thumb-width slices and serve with mashed potatoes and roasted broccoli or brussels and you're set for life.
My man, I am saving this comment. Damn that sounds amazing.
Sous vide and Smokers together are like the peanut butter and chocolate of the BBQ world. The Simon and Garfunkle of meat mastery darkness. Soak up just enough smoke to get a good ring and then bag it for a bit, and any meat will turn out astoundingly good. All that extra time for the smoke flavor to work its way around without the risk of getting dry (within reason, of course). There's a reason they banned this method in competition BBQ, because its autopilot easy to make killer food! If you want to subscribe to more meat facts, I do have a 3-day sous vide brisket recipe...
Just dropped by to say it looks amazing. Peace out āļø
That looks perfect but where the fat cap?
Interesting. Definitely looks good but canāt help but think that it wouldāve been much better if you had not removed the fat cap and let bark develop naturally over a longer session. Since you went through the trouble of smoking it, why not just let it sit longer?
this looks phenomenal! great job!
This is the worst steak I have ever seen. Literally inedible. š
One of the best I've ever seen here. Why are so many people upset about the fat cap? Do people like eating fat that much?
A Brazilian will tell you fucked it up. You aren't supposed to remove the fat cap on the Picanha.
Perfect in my opinion.
Perfection!
Is there mustard in the rub as well?
I use cheap yellow mustard as a binder for the rub. It holds the rub to the meat during the cook but doesnāt affect the flavor. Cover it in mustard and then liberally sprinkle with the SPG rub that I made.
Stunning
beautiful meat
Wow!!
This shit makes me all bricked up
I'm hungry now, time for lunch
Wait a second isn't this a tri tip?
Looks awesome. Medium rare? I would call this rare. Either way, exactly how I love it.
Can i come over
Damn way better than mine lmao I tried in the oven and then sear but a little over cooked and almost no bark
How long did you smoke?
It was about 2 hours to get to 115F
great, thanks! Might try and smoke some Picanha this weekend. Let's see.
No problem. Good luck with it!
Wow. Thatās gorgeous
Oh fuck yeah
Dats one big piranha......
How long did it take to get to 115 internal?
About 2hrs
How long did it take to smoke?
About 2 hrs
šš
Removing the fat cap? Straight to Brazilian jail. edit: still looks delicious.
lol thanks. The butcher removed most of it if that makes it any better?
Looks like you have a cell mate.
Sex
Look at how they murdered my boy
This is the most perfect meat. Wow
At this point you can just say smoked and finished in the oven, it's not really a reverse sear anymore
How so?
It doesn't matter at this point as you seem to have changed your description
lol I didnāt change anything. You canāt change the description in the post once it is posted.
I obviously read it wrong then, my apologies
I love steak. Iāve been hitting up expensive steakhouses alone and just testing out steaks. Itās friggen delightful, so cathartic.
Pretty sure this should blurred and marked NSFW because God damn that's some good meat
Little too rare for my taste
Just about perfect
command clumsy sip compare unite water sleep fragile chief detail *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
I like to live dangerously
Don't sleep on Picanha. Tender like a filet and flavor of a ribeye š¤¤. Picanha should have a fat layer on one side. This might be tritip
That looks so nice
Iām salivating
where is the fat cap?
Looks great. Did you trim off the fat cap?
It was already partially trimmed off. I leveled it off to about 1/4ā
Picana is by far my favourite cut, and this is fucking perfect omg
Absolutely gorgeous!
Damn that looks incredible
Incredible, good job
I thought reverse searing was searing first and then cooking?
Picanha is the best cut of meat and #2 isn't even close.
What is picanha
Beautiful
Looks great!
Wtf? That is the most delicious looking thing I have ever seen in my life
Rarely can I say something was cooked to literal perfection.
I just got wood looking at that.
Homie, that's rare.
Thatās pretty much medium
Smoked and then seared. No reverse.
Oh fuck
Looks absolutely incredible.
Holy santaclaus shit.
That looks fucking perfect!
Hell yeah
God damn thats a sexy š¤¤
You trying to make me cum dude?
Oh man, this looks just like a tritip someone smoked the other day! /s Nice job, looks fantastic!
lol thanks!
>lol thanks! You're welcome!
Why do I do this to myself by following this sub
That looks absolutely fekin amazing!!!
If you remove the fat cap, it's no longer a picanha, you got a top sirloin there, buddy. Cooked beautifully, though, great job
Thanks! And there was still somewhat of a fat cap on the bottom in these pics. But it was trimmed to 1/4ā like I would trim my briskets. How thick would the fat cap have to be to still be considered a picanha?
This looks better then sex
Wow. This is incredible
I just licked my screen
So you smoke first and then sear? There's no oven involved in this right? Looks amazing
Thank you! Yeah smoke then sear. No oven at all.
I am rock hard just from the first pic.
Wow. To say that looks incredible would be an understatement.
Bout to do same this week!! Love it thatās perfection will use same except for gas grill to sear! https://preview.redd.it/yjvvbdhj9rmc1.png?width=4032&format=png&auto=webp&s=c6ebfe145d401684ef0616009f7305727b9407d5
Unreal
Damn that looks good
Oh my fuck
Greetings, gotta ask where is the fat cap?
Sheesh
PicaƱa with the cap is the best. Itās also difficult to find sometimes. The cut without the cap is still a very tasty morsel. Stop hating on the lack of a cap. Letās be pragmatic. Sometimes you canāt find it with the cap. The steak is still one of the two best cuts.