Reverse-Seared Picanha | Snake River Farms

Slice into the smoky, crispy crust of a Reverse-Seared Picanha to reveal the rich marbling, and juicy beef within. Each bite is robust and tender, cooked perfectly due to the calculated process of smoking and searing.
✦ REVERSE SEARED PICANHA ⇨ www.chilesandsmoke.com/revers...
Grilling a whole picanha is one of my favorite methods. The crispy crust on the outside holds in the juicy, moist, perfectly cooked meat on the inside. Sliced thin or thick, it doesn’t matter, the reverse-seared picanha rules the cutting board.
✦ RECIPES ⇨ www.chilesandsmoke.com/
✦ COOKBOOK ⇨ amzn.to/3LnNt7g
==========
KEYWORDS:
Picanha
Reverse-seared picanha
Grilled picanha
Snake River Farms
How to grill whole picanha
Picanha steak
#picanha #reversesear #snakeriverfarms

[@ChilesandSmoke]

Definitely one of my favorite steaks, ever. Full recipe here: www.chilesandsmoke.com/reverse-seared-picanha/

[@chrispeter7479]

That crust is perfect, my inspiration for dinner tonight 🤌🏼

[@ChilesandSmoke]

Hey thank you!

[@spikywalnut4399]

Mmmm, this makes me hungry, I need some of that meat right there!

[@ChilesandSmoke]

I can understand that!

[@UserSacalabolsita12345]

You cut it right

[@ChilesandSmoke]

Thanks!

[@Gokywildcats11]

Whats the best cheapest meat to make a good meal with. Chuck roast???

[@ChilesandSmoke]

Sometimes, gotta check price per pound. Chicken or pork are usually cheapest

[@drgonzo305]

Thought something looked weird, *_SLICE WITH THE GRAIN_* on a Picanha. The fat should be on the side not the top.

[@ChilesandSmoke]

And when you cut it into a square to put in your mouth, it’s perfect.

[@UserSacalabolsita12345]

Slicing with the grain is a gimmick chefs use to sell steaks outta their restaurants. Even they will tell you to slice against the grain if ur gonna roast it or cook it on skewers. Watch the SRF video on Picanha

[@Gokywildcats11]

Is that a.webber 26

[@ChilesandSmoke]

Master touch 22

[@mattfields6518]

You cut it wrong

[@ChilesandSmoke]

Nope!

[@UserSacalabolsita12345]

No he didn't, cutting it with the grain is a gimmick that chefs use to sell steaks outta their restaurants. GIMMICK. He cut it right.

[@Albumbrella]

You slice WITH the grain when you are cutting an individual steak while uncooked so you can cut against the grain when you’re eating it. So he is right in cutting against the grain.

[@UserSacalabolsita12345]

Slicing WITH the grain opens up the fibers on any steak, releasing its juices much faster. If you do slice with the grain with this steak do not grill it, you'll virtually watch all its juices and your money drip down into the abyss that is the bottom of your grill. Pan fry if you choose slicing with the grain, so you can save all the juices. Even Brazilian steakhouses cut against the grain before kabobbing this cut. KZbin out here giving fake butchers a platform to talk.