We bought the Flannery Picanha and have no idea how to cook it. I can’t find the thread in the previous posts. We do not have a sous vide machine, only an oven that can cook convection. Please share tips and recipes. Thanks!
When I first went to cook one of those, I found a number of videos on how to cut it up and cook. The piece I got had two “true” Picanha and two ends, as identified by blood vessels. I did cut it up and I did use sous vide, but there were a number of cooking methods I found.
ymmv
You can slice it into the “true” and “fake” picanhas and simply grill. But unless you’re a highly accomplished grill master (and can set up a “high and slow” sort of setup) you’re going to be battling back the flames from about 3 minutes in.
I’d go low and slow in the oven as a whole piece until the temperature gets up to about 15 degrees F or so below where you want it. Then take it out, and finish it on the grill. Slice with the grain into picanha steaks or do it as a solid chunk (then when serving you’d slice against the grain). Your call.
Guga has cooked picanha every which way and then some on his channels (Guga Foods and Sous Vide Everything). Here is a straightforward Weber grill approach (I’ve never tried this or cooked picanha, FYI).
@mschuette He’s pretty funny. And he really loves his picanha.
Note that this method requires a two-zone fire. Basically high and slow followed by a sear. I have a hard time seeing as how 6 minutes plus 6 minutes plus searing wouldn’t massively overcook those. Way too dark for my tastes in this video. Maybe try 2-3 min per side if you go this route. Shrug.
When I first went to cook one of those, I found a number of videos on how to cut it up and cook. The piece I got had two “true” Picanha and two ends, as identified by blood vessels. I did cut it up and I did use sous vide, but there were a number of cooking methods I found.
ymmv
You can slice it into the “true” and “fake” picanhas and simply grill. But unless you’re a highly accomplished grill master (and can set up a “high and slow” sort of setup) you’re going to be battling back the flames from about 3 minutes in.
I’d go low and slow in the oven as a whole piece until the temperature gets up to about 15 degrees F or so below where you want it. Then take it out, and finish it on the grill. Slice with the grain into picanha steaks or do it as a solid chunk (then when serving you’d slice against the grain). Your call.
Guga has cooked picanha every which way and then some on his channels (Guga Foods and Sous Vide Everything). Here is a straightforward Weber grill approach (I’ve never tried this or cooked picanha, FYI).
@mschuette He’s pretty funny. And he really loves his picanha.
Note that this method requires a two-zone fire. Basically high and slow followed by a sear. I have a hard time seeing as how 6 minutes plus 6 minutes plus searing wouldn’t massively overcook those. Way too dark for my tastes in this video. Maybe try 2-3 min per side if you go this route. Shrug.
Thank you all! Love this community.