Picanha is known as the queen of all steaks for its tenderness and unique flavor.
Trimming the picanha is essential to remove silver skin and excess fat.
Grilling picanha requires a hot zone for searing and a cold zone for indirect cooking.
Seasoning with salt and butter enhances the flavor of the picanha.
Letting the picanha rest after cooking ensures juiciness and optimal flavor.
What is picanha?
—Picanha is a cut of beef that comes from the top of the sirloin and is popular in Brazilian cuisine.
How do you trim picanha?
—To trim picanha, remove the silver skin and excess fat, ensuring even thickness for optimal cooking.
What is the best way to cook picanha?
—The best way to cook picanha is by grilling it over high heat to sear the outside and then finishing it with indirect heat for even cooking.
Do you need to marinate picanha?
—Picanha doesn't require marinating. Seasoning with salt is sufficient to enhance the natural flavor of the meat.
How do you know when picanha is done?
—Use a meat thermometer to check the internal temperature. For medium-rare, aim for around 130°F (54°C).
00:00Learn how to cook the perfect picanha steak, also known as the queen of all steaks.
01:45Trim the picanha to remove silver skin and excess fat.
04:46Grill the picanha over high heat for a golden brown crust.
06:05Finish cooking the picanha with indirect heat to ensure even doneness.
07:58Let the picanha rest before slicing for juiciness and optimal flavor.
