Picanha Perfection: Unleash the King of Steaks Over Open Fire
Calling all BBQ Warriors and campfire connoisseurs! Today, we’re taking your backyard barbecue to a whole new level with a cut fit for royalty: the mighty picanha. This Brazilian beauty boasts incredible tenderness, a generous fat cap for juicy flavor, and a unique triangular shape that begs to be cooked over an open fire.
But before you toss that picanha on the flames, let’s unlock the secrets to achieving absolute perfection. When you hit up your butcher shop, you need to know how to identify this cut. Sirloin cap, rump cap, coulotte cap are just a few other names that you could see, depending on where you’re located. You can also order it from your favorite online butcher. Here’s your guide to grilling a show stopping picanha over open fire:
Flavor Packed For Effortless Cooking
This cut is delicious with just salt, so i would suggest you try that. However, if you must do more, a simple SPG rub is really the next best thing. You can also add pepper at the end, or create a fresh chimichurri for a topper.
My homemade SPOG rub is as follows:
- 1/2 cup Kosher salt
- 1 cup coarse ground pepper
- 1/2 cup granulated onion(not powder)
- 1/2 cup granulated garlic
Taming the Fire: Low and Slow is the Way to Go
Forget the inferno! Picanha thrives on a bed of medium-low heat. This allows the fat to render slowly, infusing the meat with flavor without charring the exterior. Achieve this balance by using a combination of wood and charcoal. Hardwood chunks like oak or hickory add a smoky depth, while charcoal provides consistent heat.
Temperature: Your Guide to Doneness
Knowledge is power, especially when grilling. Invest in a good instant-read thermometer. Aim for an internal temperature of 110°F (43°C). This is the magic zone for achieving a medium-rare masterpiece. Remember, the temperature will continue to rise a few degrees even after removing the picanha from the fire. To start the cook, I start the cook with the fat cap towards the heat about 15-18 inches above the fire. This will help the fire render but not burn. When the top side of the roast is warm to the touch, it is about ready to flip.
The Slice is Nice: Unlocking the Tenderness
Once you hit that perfect temperature, let the picanha rest for 10-15 minutes. This allows the juices to redistribute, resulting in an unbelievably tender bite. Now, the fun part! Slice the rested picanha against the grain into steaks about 1-inch thick. This ensures each bite melts in your mouth.
The Final Searing: A Burst of Smoky Goodness
Now, crank up the heat by dropping your grates close to the fire! Sear the steaks for 20-30 seconds per side directly over the hottest part of the fire. This creates a beautiful crust with a touch of smoky char, a perfect contrast to the juicy interior.
Bonus Tips:
- For even more flavor enhancement, check out my blog post on cookinwidkunchi.com about dry brining. This simple technique draws out moisture and concentrates the beef’s natural flavors.
- Want to understand the science behind the perfect sear? My post on reverse searing dives deep into this technique, ensuring a consistently cooked and perfectly seared steak every time.
With these tips and a little practice, you’ll be a picanha grilling pro in no time. Gather your friends and family around the fire, fire up the grill, and prepare to be wowed by the king of steaks!
Ready to take your grilling to the next level? Explore more techniques and recipes over at cookinwidkunchi.com!
