🇧🇷 Netão Bom Beef
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Recipe for picanha prepared over hot coals, seared whole and finished in steaks to achieve the desired doneness.
Recipe Video
Ingredients
- 1unit de Top Sirloin Cap (Picanha)
Instructions
Prepare the coals until they are very hot.
Sear the whole picanha over the high heat for about 2 minutes per side, until a good crust forms.
Sear the fat side of the picanha until it is sputtering and nicely browned.
Remove the picanha from the grill and let it rest until it reaches room temperature to prevent loss of juices.
Dica: This resting period is crucial in the first stage to retain maximum moisture.
Cut the picanha into steaks about two-finger widths thick (using a sharp knife).
Dica: A very sharp knife will glide through the meat more easily.
Return the steaks to the grill over the very hot coals to achieve the final doneness, placing them fat-side down first.
Dica: The meat will lose a little liquid during this second stage.
Remove the meat from the grill when it reaches the desired doneness and slice to enjoy.
Dica: Finished picanha should be pink inside with crispy, rendered fat.
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Cuisine Type
brasileiraRequired Equipment
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