PICANHA! - STEAKS vs SKEWERS - How, What & When, all you need to know!

Everything you need to know about the queen of all meats PICANHA! I am cooking them 2 different ways to show you how to properly prepare this wonderful cut. The most popular way to prepare picanha around the world is with skewers, however you should know the best way to prepare them and on this video I explain it all.
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#Picanha #Grilled #Steaks

[@ethanweissman8753]

Guga your production value is as good as any big budget cooking show I have ever seen you are so charismatic and knowledgeable easily my favorite cooking show on any medium, youtube or tv you tha man guga

[@The_Veteran_Detectorist]

Just moved to Texas and went to my first Brazilian Steakhouse. I have had amazing experiences at almost every single one I have been to.

[@ubeaight7774]

My dumb friends like korean BBQ better

[@izzysilv]

Guga, all your questions about whether or not we want to see more videos from you are rhetorical. Of course we want to see everything you have to show us!

[@GugaFoods]

Valeu Israel. Vamos mandar braza!

[@rw501]

Israel Silva I just scrolled down to tell Guga the exact same thing.

[@bruhmomento8612]

Iron man dies

[@alkomaniac]

Absolut !

[@geraltofrivia__w.w.7513]

@@GugaFoods pls need cooking time for reverse sear method. How much time in indirect heat, how much time on direct heat. Great video

[@matheusmaia2150]

Guga, POR FAVOR mostra mais sobre as churrascarias. Acompanhamentos, rodízio, mostra o que é churrasco de verdade! Adoro teus canais, parabéns!👏🏻🥩🥩

[@TheSunIsMyDestroyer]

thank you sir, my aunt bought some picanha for my moms birthday today and i don't even know how to cook and cut it. now i know. thank you!

[@donswietlik4292]

Food is what brings people together no matter where you come from. I love it!

[@biggo75]

I don't know why I constantly torture myself watching these videos. I think it's just to see Guga and Angel interact! Angel has the best job in the world!!!

[@bradsexton2315]

The family aspect adds to the enjoyment of the video.

[@EmmanuelHernandez-xf8dh]

I made my first picanha today. It was amazing! I kept it simple as you suggested: steaks and salt only. Thank you for your detailed recipes and tips. Regards from México!

[@Luke-01.]

I am Brazilian and you did this perfect 👍 amazing work Guga

[@tippie2000]

The food looks great, but I keep watching your videos because of your awesome positive attitude. Great videos. Thanks

[@jodyarmshaw8915]

Just tried vila Brazil in dallas last night. I've always been a rib eye guy. Not any more.....pichania is the best ever and it was skewers, went to the Latin market and bought steaks and trying those today. I'm so thankful for this channel for showing me something I've never heard of and it did not disappoint!!!!

[@louamling1688]

This video was SO helpful. I was buying a whole Picanha for the second time. The butcher open the package and started trimming…. I figured alright at least get the silver fat off. But then he wanted to cut the steaks…and he was going to quick. good thing I stopped him too because he would have cut across the grain but i was looking for steaks not skewer. Also I think it is in this video about the three veins…the little blood eyes ….how the third and past is not really Picanha. So glad I brought it home to do myself…because of your videos I clearly knew where to begin and end. Came out with 3 great steaks and a lot of great meat for some stir-fry The first one I had done/bought was really easy to see when I opened. But this one I had to look at a bit. Then I found the spots you so clearly point out. Which helped me to see the grain better. I think in the future I will stick to the packages that are a little smaller. Thank you for your great videos.

[@andyboy4444]

Did you cook yours as a reverse sear in steak form?

[@louamling1688]

@@andyboy4444 Nah….I just grilled it. Sous Vide takes a lot of time!!!! Was perfectly Medium Rare

[@eliz5950]

@@louamling1688reverse sear is a ton more better dude try it

[@Pinaboy]

Sou brasileiro e acompanho o teu canal há algum tempo. Parabéns! Baita trabalho! Tens um fã aqui.

[@matheusmaia2150]

Sabias que ele é brasileiro? Descobri ontem.

[@paulomc10-df]

@@matheusmaia2150 estava muito curioso pra isso. O sotaque falando português é perfeito, só podia ser.

[@fuibancontafake3057]

Heck these Picanha were so beatiful that I was salivating while they were raw...

[@GugaFoods]

You mean like Maumau? You guy don't play 😋😋😋 on this video he eats it RAW kzbin.info/www/bejne/mpSUoHywat6ZjM0

[@MajWinters100]

hahha ikr.

[@doctorxring]

Good beef is AMAZING and DEEEELICOUS eaten raw !!!!

[@abombamatalo709]

FuiBanContaFake 1

[@justaregularshit4912]

its a queen that's why

[@kevinlee6881]

Guga, I want to thank you for introducing me to picahna. You are correct, it’s is the Queen. I was wondering if you have ever cooked it as a whole roast on the grill? I have started doing it as a whole roast cooked indirect and then reverse seared. Sliced thin across the grain it is amazing. Especially for sandwiches. Give it try sometime if you haven’t. I’d love to know your thoughts.

[@pinoy413]

Picanha is the queen! I'd like to see some of the other meats they serve at the churrascaria like garlic steak, parmesan pork, leg of lamb and etc. Love the channel! Thanks for making me hungry

[@IsaacMosqueraG]

Hi Guga, I’m from Venezuela and you know we traditionally cook the picanha differently. We take the whole picanha (seasoned only with coarse salt obviously) and put it in the charcoal grill and sear it first on the meat side and then turn it over to the fat side. After it’s seared it goes to indirect heat for a while then take it out let it rest and cut it in steaks the same way you just explained and give a final sear touch if needed. I would like to see that comparison vs these 2 in one of your videos! Excellent channel by the way!

[@Diogo_Bento]

were you really trying to teach a brazilian how to cook a picanha? lol

[@grnsouth1204]

@@Diogo_Bento Churrasco came from Portugal/Spain and the art as we know it traditionally evolved in the regions where Brazil, Argentina and Uraguay kind of intersect, as it's basically "cowboy" (Gaucho) cooking. So it's not a strictly Brazilian thing. Pretty much every region in the area has their own distinct style with much overlap. Churrasco simply means cooking over fire afterall. I would suggest broadening your horizons on this subject as it definitely adds some delicious variety to favorite cuts of meat that are all similar, but have some subtle and not so subtle distinctions.

[@greg111899]

I just found picanha at Walmart in Gilroy California of all places LOL bought one and can't wait to try it

[@soshuldisdancing6544]

We had Picanha at a Brazilian steak house last Saturday, and it was amazing. You guys are so right! I am cooking my first this weekend!

[@rovaj13]

Guga man, it has been 2 years that I'm enjoying your videos...all the best to you and your team, you really make my day every single time I watch it. Best reggard from Croatia

[@allwaysfarm573]

Guga - thanks for the video. Just want to check something - first you cook on indirect heat, then you rest them. And then you char them on direct flame....am I correct? If so, how long do you leave them to rest before direct flame grilling? Can you not flame grill directly after taking them off the indirect heat without resting? Curious for the explanation. Thanks for the great videos - coming to you from South Africa

[@virimpact]

@Guga I am also curiious to know

[@abrahamparish]

I was at Walmart grabbing some stuff for the Brazilian chicken stroganoff. To my suprise they had Picanha!!!!! I was so happy I bought 3 of them.

[@scottdalon801]

Great video. Exactly what I was looking for on how to cut picanha. Lots of videos on KZbin were showing butchers advising to cut steaks AGAINST the grain

[@SpongeBob030293]

Hi guga, love your videos! I have a requests for an experiment i would be rather interested in. Frozen and then cooked meat vs. frozen - room temperatured - frozen again - and then cooked meat (some people think you should never freeze meat two times) Correct me if i am wrong, but i think you already mentioned to try out this experiment in some video earlier ;) Cheers from Austria

[@bobkumar8754]

Mouth was watering throughout....lovely searing on an open flame. Does not get any better.

[@KartizaK]

i love that guitar jam for the charcoal throw

[@bbqcraft]

How much the heat should be? And the grilling time? Thank you

[@matthewvanrensburg3824]

Awesome content as usual, never fail to deliver. The question about 'more' will always be a yes from the fans. The reality is that you need make sure look after yourself, as much as we always will want more, last thing we'll ever want is any burnout on your part. Look after yourself too, for us fans. My take on doing whole picanha here in South Africa, I love sharing about food: A whole picanha marinaded in red wine and balsamic vinegar for 24hrs. Do no trim the fat beyond what basic butcher does when making the cut for you. Then you sear the meat side (fat up) on very high heat to seal it, get a nice crisp. Then you score the fat, salt, butter, pepper and herbs, wrap the fat side in foil, keep your meat side open. Place fat side down on open fire/grill and let it cook, let the fat render away, no turning it over, all cooking done through the fat side, dont turn it. Let it render, let it char. When done, keep foil on get plate and remove from flame, turning over onto the plate (meat side down, foil still on) and then let rest for 5-10minutes as rendered fat and butter soak into the meat as kept there by foil during cooking process. Remove foil slice and serve. Note. In South Africa, we slaughter our cows at smaller age than US etc, only about 460-480kg, for a carcass/butcher weight of +-240-260kg only (managed feedlot for couple years, fascinating learning experience how different we do it to most of world). We love the forequarter cuts, brisket etc on the bone, for cooking on open flame. At this weight, the bone is soft, many of it still soft cartilage. So our HQ cuts are smaller, making this approach easy using the a whole picanha, not having to cut it smaller (our picanha size ranges around 1.5kg with cap on. The younger age also make our beef more red in colour by comparison and leaner, but the flavour, out of this world.

[@bobcostas6272]

Im glad to see russian style shahalik skewers on this channel 😊 one of the best foods, hands down.

[@bernie6956]

Thanks for sharing. I've been enjoying Picanha steaks recently due to your videos. I had to educate my local butcher shop, though it's been good working with them. I'm glad you clarified that the best method is steaks as I was really anxious to do the skewer method. Do you ever score the fat cap?

[@yamel13j]

The most consistent steaks in all of KZbin! Can’t wait to cook Picaña. Guga, where in Miami do you buy your meat?

[@SnSGrills]

Those looked awesome! I'd never seen the battery powered skewer before. Clicked your link... may have to grab one!

[@jublacabra]

I was actually pretty impressed from that intro with the skewer lol very nice Guga!

[@lucasmedina4866]

Hell yeah, the great Marcos Bassi would be very proud of it. Everyone in Brasil who really loves barbecue have seen his methods. I can say one of the bests meat I’ve ever had was in Templo da Carne in São Paulo. Cheers guga, you’re the best

[@cerisepetersen9226]

Hi Guga! I'm from Capetown South Africa. The other day My husband and I, plus two of our friends went on holiday in our country and I found a beautiful Picanha! It's rare to find it here, so I grabbed it immediately. Luckily I watch your show and knew the right way to slice and grill it, I am a chef and your tips for this type of steak helped me so much! We love to braai (BBQ) as we call it here, it is a huge part of our culture as well. I was so interested to see and taste the final product, and man oh man it is now my favorite steak by far! Soft, juicy, crispy fat. I'm so glad that it is becoming a more popular style of steak over here. If you haven't visited Capetown South Africa, you should! You would absolutely love the food culture here as it matches yours so much. It's also not as dangerous as people make it out to be (just like Brazil lol) and it's cheap to stay, the meat is so cheap and the country is so beautiful! Check it out one day. Thanks for the great channel/s!

[@malibizzy]

I also didn't think I'd see a picanha but I saw one at Checkers Eastgate this past Sunday. Looked so good!

[@dbeevr]

The US picanha-industry should send you a badge of appreciation or something. You make picanha look so good, vegetarians become pure carnivores just by watching one of your videos. ;-)

[@walleyeye]

Guga, wifey wants to know how long you cook the steaks indirect before you put them over the flame. We did the rotisserie way this weekend and made some mistakes but learned lots and it will be 100% next time even though it was still really good!!! Thanks for your videos!!! Greetings from Canada!!!

[@theridd1]

With the steaks, how long did you cook them on indirect heat and at what temp? How long did you sear them for after? Did you let them rest in between?

[@johngilliam9585]

I did the steak method tonight on the kettle. They came out perfect!!!

[@zenonmoreno9652]

Your passion is contagious. I want to try this right now...mouth watering 💦 what temp do I cook the p steaks and for how long before I sear? Also, salt and refrigerate first?

[@MichiganMan923]

Crazy this whole time I didn't realize the steak I loved so much at the Brazilian places was Pichana. Places I've been refer to it as Top Sirloin. I get so excited when I see that being brought around. Now I know 💯

[@luisfal1]

you got the H wrong

[@GeneTrujillo]

I finally found Picanha in my area and did my first one sous vide this last weekend. It was soooo good. Previously I had only had it at churrascaria in the area. I was so excited to finally find it. I am glad to get to know the skewering technique as well as the rationale of cutting the steaks with the grain in order to make the last cut across the grain.

[@slomo8454]

Thank you!!! I don’t comment on videos often, but when I use them to cook the best steak to ever come off of my grill. I got to tell you about it. Thank you again

[@YaleWall]

Interesting... I’ve been to 30-40 churrascarias in a bunch of areas of Brazil, and I’ve never seen picanha off a skewer. Any time I’ve ever made it at home, I’ve used an espetu over a fire pit, but I’ll have to try it your way and see!

[@marcus8923]

I work as a gaucho chef at fogo de chaö. You did good Guga

[@MarceMare13]

Admiro muchísimo lo que hacen!! Gracias!!

[@warterbear8009]

I went out and bought some picanha to try a while after watching this video. I can 100% agree, that picanha is, in fact, the Queen!

[@daxj8737]

Me too!! Guga got me addicted to picañha😍

[@danyclaro47]

Guga!!good video as always man !! Quick question: I have a gas grill. Can I just put the stakes on high heat 4 mins per side???? Saludos

[@jorgevvrod]

danyclaro47 Good question I would like to know that answer as well. Great work Guga

[@bayadkamal7530]

Everyone is talking about the picanha but i say this man has some serious skewer spinning skills

[@oshomil]

Guga, can you make coxao duro like picanha? Is there a way to tenderize it? @GugaFoods

[@nhidalgot]

Hey Guga! I love Picanha, definitely my favorite cut. Please, try to make a video with the way that I prepare it. The all piece of Picanha made slowly, inside a smoker, using charcoal, and pieces of good Wood Cortexs. It’s going to be like a smoked ham, but with beefy flavors. You’ll not regret it. Thank you for your videos!

[@reginaldofr]

What a joy to see you spreading the wonderful Brazilian picanha, and also to mention the great Marcos bassi. I'm a big Guga fan, keep up the great work.

[@dangerzone9747]

I love that Guga brings his son into so many of his videos.

[@temptor7585]

you guys are living the dream!

[@wbball15]

Love churrasco. Anything you can share, Chamo.

[@xSOLARICEx]

All churrascarias I’ve worked for served picanha with 3-4 fingers wide per cut. And 2-3 pieces per piece of sirloin cap. All the little slices at the end of the cap is for garlic steaks

[@xSOLARICEx]

I’m a gaucho which why I say this

[@crBudgetWatches]

This guys voice inspires validation

[@bensanders1082]

If making picanha , would you suggest sous vide or grilling for the first time cook?

[@TheBobby854]

Great video and I love how educational they are. On both channels. QUESTION THOUGH? PICANHA..... You said if it's tough, they probably give you the bad part. What's the bad part of it? Also, just made a new york strip roast for Thanksgiving. Want to do picanha soon. What else is it called in English? The cap of what? Thanks for all the help and advice given. :)

[@isodoubIet]

4 year old comment but w/e Basically you see how the cut is in the shape of a triangle? That triangle sits on the animal's rump, pointed towards the head. The tip is the best part of the picanha because it's the muscle the gets the least use. Towards the other end you're getting to the animal's thigh, so of course that'll be tougher. What they said "coxão duro" literally just means "tough thigh" so you want to stay away from that. You also have to be careful because butchers sometimes like to sell some of the coxão duro attached to the picanha so they can charge more for the second grade cut. A rule of thumb is that picanha proper will be around 1.1 kg at the most. Anything more and you're getting thigh.

[@TheBobby854]

@@isodoubIet thank you so much for the info.

[@TROYCOOKS]

Great video Guga!!! I do love me some Picanha steaks!!! Cheers brother!

[@GugaFoods]

Thanks brother. I appreciate that.

[@haeriaoe1058]

Is the picanha they use cured in some way? I´m asking cause I wanna buy some.

[@samuelcruz9334]

T-ROY COOKS i love seeing you commenting on other videos. You tha MAN.

[@PanamanianMan317]

Well, I have myself tried both, steaks and on a skewer; honestly, in terms of texture and flavor, I don't notice any difference, ever. Now one thing I can agree with you is that the skewers are mostly for show, while the reason for steaks being better is solely because it is more practical, provided most people do not have skewers at home nor a proper firepit to put it on. Great video by the way.

[@louizivkovic1752]

DarkHawk 317 well yes of course. But if you r in nature take just one skewer and you r done, no need to carry all kitchen with you :)

[@Helvetorment]

Fully agree. I’m Brazilian and there’s no difference in texture and flavor.

[@isodoubIet]

I personally like the skewers because the fat cap will baste the meat as it renders.

[@johnburns2100]

Guga love the videos man! Keep them coming! I wanted to suggest a video topic - Cheap Steaks! How to make a chuck-eye taste like a rib eye, or how to prepare a sirloin that's as tender and tasty as a filet mignon. I'm sure your more budget minded viewers (like myself) would really appreciate it!

[@porsche944mt]

Just ordered two small American Wagyu Picanhas from Snake River Farms. Can't wait to finally try the "Queen" of all steaks. I grew up on Ribeyes, so I'm excited to finally try these! I'll be doing them both in the steak cut.

[@paulopereira6996]

Great videos, keep up the great work! You should try old cow from northen Portugal and Galícia. Not milk cows, but work cows feed only with green grass on the fields and dry grass on the winter . Hard to find nowadays. It amazing, no need to maturate. I dont like to grill with flame like you, Americans and the Spanish do. When it's black I dont eat it. Cheers from Portugal.

[@EqualsDeath]

If you don’t sear it like him you don’t know a good sear :P

[@trollking6111]

There is a Brazilian restaurant by my house that makes picanha steak-style, and it is really good. I like the skewers anyway. It may be for show, but I feel the presentation makes it more fun. I agree though, as far as taste, the steak was much juicier.

[@WildAggie202]

Good advice Guga!! Cooking my first picanha tonight!

[@silvadeive]

Guga, teu canal é show! Tenho aprendido muito e testado várias técnicas, em especial o dry aged, top!

[@colinshin7515]

Btw, if youre doing skewers, make sure the smaller ones are on the far side from the handle. Cause they cook faster, and if they are ready, you can just slide them off

[@J.W.Brogan]

Good tip

[@mari23055]

I went to Manaus a few years ago and omg the food was beyond my wildest food dream 😋😋😋🤤🤤 I love picanha

[@ronaldcoblentz193]

Thanks for this video Guga. I've done picanha on skewers and as steaks. But, I've never tried them side-by-side. I've always been curious what your take on it is.

[@vrfvfdcdvgtre2369]

Yes, do everything you contemplated, thanks.

[@jamesdelaura5469]

Surprise surprise another great video Guga!

[@zackz4015]

Thank you Guga for the lesson and all that you do!

[@Crumpman]

I want to try the picanha steaks at home. We have a Brazilian place here in Georgia called Fogo de Chão, man it is awesome! I met some Brazilians that were here on vacation and they told me it is the best outside of Brazil so I had to try it. That was about 5 years ago, and has been where my wife takes me for my birthday since.

[@AlexandreTurino]

Agree that Marco Bassi's was the Best Meat preparing teacher ever..still his daugter continues.. not forgot Fogo de Chão... Vento Arragano.. Montana Grill.. Brasilian stile ever...right? Cheers..

[@swolgel1]

I make Picanha by searing it in a frying pan on both sides and then I put it in the oven and cook it until 56 degrees C. I have a meater plus which is great and always makes it come out perfect.

[@vbritt3990]

I season and cook my Picanha sous vide whole, then put in in a pan fat side down and get a good cook on it. Then cut in to steaks and finish, sooo good!

[@lincolncarillo1440]

Guga, Your videos are very informative. Can you please explain why Picanha/meat will slide off the kabob skewer vs. the Russian skewer? They are both flat skewer blades. Thanks!

[@bered4894]

By watching your other videos I always thought that if you make picanha with skewers and cut it with the grain it will be with the grain in the end cut so this video clears things up

[@nikvujanovich7771]

Do you recommend doing the piece as a whole? I like to be able to probe the meat ti watch the temperature….

[@joelt2922]

Guga where did you learn your skills and techniques? Are they self taught or did you work/learn in kitchens?

[@rayc266]

Hi guga i wanna try to cook this picanha. I wonder how long should i grill the meat before I sear it? And how long should i sear the meat for the finish?

[@fhertlein]

Great cut. I agree on the steak comment versus the skewer, because it cooks more even.

[@prospicere]

I grilled picanha steaks last last night. Nothing on it but salt and pepper. I used this method. I cut it into 1” steaks. I’ve ate it twice before at Brazilian steakhouses. It’s delicious.

[@mikebrown1201]

What about cooking the picanha whole, instead of skewer or steaking it? Would steaking still be the #1 experience?

[@brunooliveira-js1oi]

Churrasco tradicional, pra mim que sou gaúcho, é a melhor forma de preparar carne!! Queria um video sobre parrilla!!

[@MrGpapa1]

Hey Guga I have an Anova for sous vide, Zelite knives for slicing and a Rothenberger superfire 2 for searing. Can you please recommend a food dehydrator for making finishing salt and adding deep flavour to my marinades. I love your channels and I would love to cook with you some day. G

[@julioc4978]

Guga, I am curious why it is the difference between cooking the picanha with the flame vs when you get the grey ashes with low or no flame? I noticed that in most churrasquerias they don't do flames... Thank you and great video

[@isodoubIet]

The flame is like high heat. It'll sear the outside quicker, but the inside may be undercooked, etc. It's up to your preference, depending on how you like your meats done, if you like some char on them or a more even crust, etc. It's also a regional thing. In the southeast you normally don't start cooking until the flames have died down and left only some gentle embers.

[@emadventures6975]

When you did the steaks. What was the temp if you know roughly before it went for the direct heat .. and how much time per side you typically do to get the property crust without over cooking it? Thank you so much!

[@jornrohleder763]

How does the seasoning work on the skewers? All the salt is on the first shaving. Do they re-season the meat when it gets back on the rotisserie?

[@Zureiyaa]

Guga! Is Picanha the only mrat you cut the steaks with the grain? I mean it doesn't really work with ribeye, filet mignon or striploin, yes?

[@BrotherhoodofLev]

Would be great to see a variety of Skewers you have and what would you use them for since you made mention a number in this video.

[@Metal_Auditor]

Now the people who fussed at Malcolm Reed for slicing his picanha across the grain when he made it on skewers owe him an apology. Great video Guga!

[@darinbaxter8224]

The first time I cooked Picanha 😊. I did steaks On a skewer 😎. For presentation 😅 Final Cut against the grain 🤤 My Family Loved it 😍

[@guillebuendia530]

Hey guga you should try aging your meat in butter for a video, i ve seen it but not tried it and it looks amazing, look it up and try it so we see how it tastes!

[@aetu35]

This man introduced Picanha to the world. Congrats.

[@RamyGabriel]

Amazing video Guga! Never enough Picanha! Very helpful instructions on how to properly cut Picanha!

[@kieranchurch9923]

Thanks for teaching me how to cook picanha properly! My kids also love your channel :) Is there any benefit to tendering with pineapple first?

[@SMKreitzer1968]

Thanks for the education on the grain!

[@TheEdrichard]

Question, so when you carve some of the meat off the skewer and then return the skewer to cook the meat more, do you re-season it?