Cut and grill your own picanha steaks (with bonus Brazilian butcher hack)

Рет қаралды 24,805

2 жыл бұрын

If you find whole coulotte, picanha or top sirloin cap (yes the're all the same thing!) at the store, grab it! You can cut it into incredible steaks.
I share all my tips for butchering the perfect steaks, setting up the grill, and ensuring the meat is perfectly cooked.
Thank you to Alocane for sponsoring this video! They have a special Ask Alocane chat set up all summer long to help you with all your burn queries. You can log on and chat here: www.alocane.com/askalocane. Alocane products also include soothing aloe and vitamin E to aid with fast pain relief!
SEASONING: www.hardcorecarnivore.com/
MEAT THERMOMETER: www.thermoworks.com/jess-pryl... (use code JP10)
PK GRILLS: bit.ly/34vbBjl (use code HARDCORE)
ABOUT ME: Howdy! I'm Jess Pryles. I'm a meat advocate and the boss at Hardcore Carnivore. I'm a live fire cook, author, and Meat Science grad student with a particular passion for beef. Plus, I know a thing or two about Texas style barbecue. Born in Australia, I now reside in Austin, Texas.

Пікірлер: 36

@TheCsmith321 2 жыл бұрын

LOVE the longer vid including the cook. Keep 'em coming!

@MoesSmokeStackGrill 2 жыл бұрын

One of my favorite cuts! 🔥🔥🔥

@mikeaninger7388 2 жыл бұрын

Love you content kid! Keep it up! Stay hardcore!

@David-burrito 2 жыл бұрын

Yay, a new video! When I first subscribed to your channel, utube sent me a 7 year-old video. I have a supplier near me that has Hardcore Carnivore, I just hadn't noticed your name on the label. Thanks for the video.

@jamesfrancis303 2 жыл бұрын

I really like how you start the video explaining what the cuts are called in different regions..

@SmokinSober 2 жыл бұрын

No grilling season in Minnesota either 😎🤙. Great video! Picanha is excellent.

@Leviathan_D7 2 жыл бұрын

Great vid thank you!

@stevehughes240 9 ай бұрын

You cut against the grain. YOU CUT AGAINST THE GRAIN!!!

@WallT6969 3 ай бұрын

You are correct! She definitely cut it wrong!

@garryhammond3117 2 жыл бұрын

I see these as "Top Sirloin Cap" in Costco - not a bad price, either - Cheers!

@kyle.horton 2 жыл бұрын

Aight now I gotta try this.

@victorlui5955 2 жыл бұрын

I LOVE PICANHA!!!

@charlesgreen6815 7 ай бұрын

Heck ya

@MrBullet888 2 жыл бұрын

Not readily available around me but it looks awesome. I'd have to order it in but I do that anyways with A5 Wagyu. Your JKF method and 2 zone is how I do all my steaks. 👍👍

@braziliangator 8 ай бұрын

Try asking for it in your supermarket you may be surprised

@tngu17 2 жыл бұрын

She’s got her Aussie accent back. Thank god. 👍🏻

@wwjj64 2 жыл бұрын

You gotta love the first aid tip. Lol. But she ain’t wrong

@axnjxn2k1 2 жыл бұрын

Looks like it’s cut same as Guga.. first cut steaks with grain.. final cut against grain?

@RebeccaCampbell1969 2 жыл бұрын

👍 Would you dare show us how to do it whole with a Espada 🗡? When I have done it it was obvious the whole piece couldn’t be cooked at once, only the surface and once it’s carved the espada returns to the grill to continue cooking the next layer... failure to do so creates a mess

@blueenglishstaffybreeder6956 2 жыл бұрын

Now that’s what I’m talking bout mate

@ezrabrook3993 2 жыл бұрын

Heck yeah! 👍🏻🐴❤️🤠🇨🇱🍻

@ricattinog3449 Жыл бұрын

The most important thing you didn't mention! Do you cut with the grain or not? Otherwise, most of us know how to grill a steak!

@nicelydone5800 5 ай бұрын

You can watch guga when it comes to picanha.

@DuffyF56 10 ай бұрын

Cut WITH the grain into steaks correct?

@jimmyp6443 10 ай бұрын

Yes

@WallT6969 3 ай бұрын

Yes, that is the correct way to cut Picanha. If you cut against the grain it will be tougher.

@danquinsey6493 Жыл бұрын

Any tips on how to get the fat tender and soft? Every time I cook a picanha my fat is a little on the hard chewy side. When I eat picanha from Brazilian restaurants, the fat always melts in my mouth

@louisevad6091 8 ай бұрын

Auzzie in Texas?

@mattfreund7640 9 ай бұрын

I’m pretty positive you cut this wrong. This particular cut of meat should be cut with the grain to make the steaks because when people eat them and they cut it, they cut across the grain.

@JessPryles 9 ай бұрын

Pretty positive I cut it how I intended to.

@anamariabarbosa3995 Жыл бұрын

Picanha 🇧🇷

@JohannGambolputty22 6 ай бұрын

Took too much fat cap off in my opinion. I never have a problem with proper sear or cooking temp but my trick is to leave the steaks out at room temperature until the fat is really super soft. Probably even longer that you typically would let a steak warm up. Like leave it out for a couple hours. Otherwise firm, especially fridge temperature fat will take longer to render and insulate the meat too much. You want the fat to feel like jelly, not firm.