08-14-2018, 10:06 AM
Been watching this YouTube channel sous vide everything lately. The main guy is Brazilian and I think his two assistants are Cuban and they talk about picanha pretty much every episode. Even a guy from another BBQ channel came on and tried it and said it was better than ribeye. So I went on the search for it at my local butcher where we had a gift card and of course he didn't have. Knew what it was and said he just doesn't carry it cause it doesn't sell enough. (place was empty on a Saturday afternoon so I dont see it lasting).
Anyways, went to Wegmans butcher where the first one had no idea what I was talking about as picanha or rump cap and the second more experienced one said that they order it already broken down and it was a very specific cut I was looking for and maybe I should try tri tip. Went to whole foods and they said no problem, give us a few minutes to cut it off and trim it. Ok cool.
Came wrapped in butcher paper but felt tiny compared to what they were cutting up in the videos. Was kinda worried they had trimmed too much or given me a different cut. But it was correct and bigger than it felt I guess. $10 per lb which is ok but it's supposed to be a cheaper cut but I would say it was worth it.
But I was still a little worried I wasn't getting the full experience so I went to another butcher who didn't have it either but said maybe try this other butcher downtown. I called them and gave them the English name and without missing a beat, the guy was like you mean picanha. He was like, let me check. He had one left but said to just call before Tuesday and he can order it and gets that shipment on Thursdays. I said I'd probably be down later for the one he had. Said he'd hold it. I said cool. Went and got it and it was the complete piece untrimmed and was $16.99. Place was pretty awesome. He can pretty much get anything you want but it'll cost you. Might be worth it though as you'll see.
So I cleaned up the untrimmed one and cut both into steaks. Salt pepper and a little garlic powder on some and bagged them up. Didn't want to freeze it so invited some friends over and cooked them up. Had trouble searing that much off at once even though I recently bought a small portable propane grill to use (with a pan for the steaks). Had my torch at the apartment for sous vide creme brulee I did last week so I grabbed that and started hitting them with the torch too. Helped brown a little quicker and surprisingly, none we're overcooked.
I kept the two different stores separate and did a taste test while slicing. The one from the butcher was so much more tender. Possibly worth the extra money. Could have been a butchering error on my part while slicing them into steaks but I don't think so.
I did like it more than ribeye but for the extra money and what's involved to get it ( whole foods is 25 minutes from me and the other place is about the same) I'll reserve it for occasional consumption.
I was cooking for 6 in a tiny apartment kitchen and wanted to get the food to table as warm as I could so no pictures this time unfortunately.
Would definitely recommend you try picanha steaks if you have not already at like Texas de Brazil. I've never been there so idk how it's served there but I didn't think it was as a steak.
Would also recommend the YouTube channel sous vide everything. The dude says several times he's not a professional chef and I think Ive caught him on some mistakes but overall it's interesting. Sometimes it's a little over the top (mostly the tasting parts) and they have a professional feel now but still can't seem to get the volumes of their voices dialed in cause they're really loud most of the time.
Their second favorite meat is actually a pretty cheap cut though. Flap meat which is usually at Costco for like $7 a pound. I've had it several times before treating it like a skirt steak but if course, this time I went and Costco had like pre cut all of them (which they never do) into little strips. Hopefully it was a new butcher who messed up. Otherwise I'll have to ask for uncut ones I guess and hope they have some in the back.
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Anyways, went to Wegmans butcher where the first one had no idea what I was talking about as picanha or rump cap and the second more experienced one said that they order it already broken down and it was a very specific cut I was looking for and maybe I should try tri tip. Went to whole foods and they said no problem, give us a few minutes to cut it off and trim it. Ok cool.
Came wrapped in butcher paper but felt tiny compared to what they were cutting up in the videos. Was kinda worried they had trimmed too much or given me a different cut. But it was correct and bigger than it felt I guess. $10 per lb which is ok but it's supposed to be a cheaper cut but I would say it was worth it.
But I was still a little worried I wasn't getting the full experience so I went to another butcher who didn't have it either but said maybe try this other butcher downtown. I called them and gave them the English name and without missing a beat, the guy was like you mean picanha. He was like, let me check. He had one left but said to just call before Tuesday and he can order it and gets that shipment on Thursdays. I said I'd probably be down later for the one he had. Said he'd hold it. I said cool. Went and got it and it was the complete piece untrimmed and was $16.99. Place was pretty awesome. He can pretty much get anything you want but it'll cost you. Might be worth it though as you'll see.
So I cleaned up the untrimmed one and cut both into steaks. Salt pepper and a little garlic powder on some and bagged them up. Didn't want to freeze it so invited some friends over and cooked them up. Had trouble searing that much off at once even though I recently bought a small portable propane grill to use (with a pan for the steaks). Had my torch at the apartment for sous vide creme brulee I did last week so I grabbed that and started hitting them with the torch too. Helped brown a little quicker and surprisingly, none we're overcooked.
I kept the two different stores separate and did a taste test while slicing. The one from the butcher was so much more tender. Possibly worth the extra money. Could have been a butchering error on my part while slicing them into steaks but I don't think so.
I did like it more than ribeye but for the extra money and what's involved to get it ( whole foods is 25 minutes from me and the other place is about the same) I'll reserve it for occasional consumption.
I was cooking for 6 in a tiny apartment kitchen and wanted to get the food to table as warm as I could so no pictures this time unfortunately.
Would definitely recommend you try picanha steaks if you have not already at like Texas de Brazil. I've never been there so idk how it's served there but I didn't think it was as a steak.
Would also recommend the YouTube channel sous vide everything. The dude says several times he's not a professional chef and I think Ive caught him on some mistakes but overall it's interesting. Sometimes it's a little over the top (mostly the tasting parts) and they have a professional feel now but still can't seem to get the volumes of their voices dialed in cause they're really loud most of the time.
Their second favorite meat is actually a pretty cheap cut though. Flap meat which is usually at Costco for like $7 a pound. I've had it several times before treating it like a skirt steak but if course, this time I went and Costco had like pre cut all of them (which they never do) into little strips. Hopefully it was a new butcher who messed up. Otherwise I'll have to ask for uncut ones I guess and hope they have some in the back.
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2004 Honda S2000
2001 F-150 4X4 6" lift on 37" tires
2007 GSX-R 600
2008 SX-R 800
1992 (slammed by PO) 240sx Coupe (SOLD)
1999 BMW POS ///M3(SOLD)
1998 Honda Civic EX beater (SOLD)
2001 F-150 4X4 6" lift on 37" tires
2007 GSX-R 600
2008 SX-R 800
1992 (slammed by PO) 240sx Coupe (SOLD)
1999 BMW POS ///M3(SOLD)
1998 Honda Civic EX beater (SOLD)