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Picanha Steaks on the Grill1743 زيارةPicanha is a cut of beef in Brazil that is generally considered to be the best part of the cow, even better than the fillet. Picanha (pick-ahn-yeh) is a Portuguese word, without direct translation into English. Brazilians travelling to the U.K. are often surprised to discover that what they consider to be a prime delicacy is divided among other cuts by British butchers.
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Preparing the Picanha968 زيارةMarjorie has cut cross-hatches on the fat layer of the picanha, and is about to rub salt onto the meat (and particularly into the cuts). When cooking the meat, it's important not to pierce it -- in doing so, the juices will escape.
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Two Picanha Steaks Cut From The Whole6433 زيارةThis is the piece that Marjorie rubbed with salt. We have cut the steaks quite thick, and are about to put them on the grill.
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Cooked Picanha Steak4300 زيارةWe did not cut this when it was on the grill -- this kept the juices inside. When we cut it, hot, on the cutting board, the delicious melted Kobe fat just poured out. Delicious with a simple salad.
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Close-Up of Cooked Picanha Steak6925 زيارةShowing the fine marble of fat, and the grain. This meat was virtually fork-tender, and loaded with juices from the melted Kobe fat.
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Picanha Steaks on the Grill856 زيارةIt's important not to pierce or cut them when they're cooking --- that will keep in the majority of the jucies. The fat in grain-fed beef (and ours is certainly grain-fed) melts at a lower temperature than the fat in grass-fed beef. One food critic described Kobe beef as "self-basting." These steaks were delicious!
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