Picanha met kruidenkorst – BBQ-helden (2024)

FAQs

How long to cook picanha steak on BBQ? ›

Do not trim the Picanha. The fat cap will help keep the meat moist and tender. Place the Picanha fat side down over the hottest part of the grill (about 250°F) and sear for 5–7 minutes. Turn and sear an additional 3–4 minutes.

Reverse sear method: Cooking whole picanha

Preheat the grill to 250-275 F and grill picanha on an rack or grill grate until it reaches 115 F internal temperature. Sear the meat over medium-high heat on the grill for approximately 90 seconds per side or until meat is 130 F to achieve medium-rare at the end.

If cooking to medium-rare, expect the roast to take about an hour in the oven, give or take 10-20 minutes, depending on its size. For higher doneness levels, your roast may need between 90-120 minutes. Picanha also takes about 10-15 minutes to rest after cooking.

Add your picanha to the rotisserie and start cooking. Cook for about 45-60 minutes until they are 120F internal for medium rare. Right before they are done, garnish the outside with grated parmesan cheese. Let caramelize, then pull off and let rest for 15 minutes.

Picanha is a steak-like cut, not a slow-cooking tough cut, and so it is better suited to grilling. But adding a touch of smoke by cooking it over hot charcoal adds a little magic to this already-decadent piece of meat.

Heat the grill to medium-high heat, between 350-400 degrees Fahrenheit. Remove the steak from the marinade and and it to the hot grill. For a perfect medium rare steak, grill a 1 inch thick steak for 4-5 minutes per side. For a steak that is 1 1/2 inches thick, add 1-2 minutes to the cooking time per side.

The taste of picanha beef is that of sirloin. Tender and juicy with a lot of beefy flavor. It holds very little fat inside the meat therefore you must cook it perfectly or else it will become tough.

Step 1: Prepare for Grilling Picanha Steak

Place the steak on a cutting board with the fat cap facing up. Score the fat cap to make a crosshatch pattern. This will let the seasoning and heat work its way into the fat and meat to keep it tender and flavorful as it cooks on the grill.

Picanha is higher in calories and fat due to its marbling, while tri-tip is lower in calories and fat because of how lean the cut is. Some cooks trim the fat before cooking picanha steak to make it healthy. Others add healthier grains, fruits, and vegetables to their meals to balance the fat.

As we hinted at above, the best answer is to cook the picanha in two stages: a low/slow stage followed by a high heat sear. Now, if you've spent much time on this blog, you know there's nothing new about this method.

Is picanha cheaper than ribeye? ›

Ribeye Steak is generally 20 to 30% more expense than Picanha Steak. Both of these steaks can be cooked on the pan, grill, reverse sear. Picanha is also known as Rump Steak, Rump, Coulotte Steak.

Place the Picanha on the grill, fat cap side down, at a 45-degree angle to the grates. Cook for about 4-5 minutes per side, rotating the meat 90 degrees halfway through each side. This technique will create those gorgeous grill marks and an even sear.

It is cut from the hindquarter of the cow and is known for its combination of buttery fat (the fat cap) and tender, juicy meat. The reason it is especially tender is the muscle it is cut from, the biceps femoris, is a little-used muscle. Picanha is also referred to as the Coulotte, Sirloin Cap, or Rump Cap in the USA.

Place the steak on the grill rack and let it brown for about one minute. Quickly flip to the other side for another minute so that it browns evenly. Reduce the grill to 250°F. Cook the steak slowly until it reaches an internal temperature of 140°F, about 5 minutes.

After you have cleaned your grill thoroughly with your brush, spray it with a grill-worthy non-stick spray and then turn it up to 450-500 degrees. Place steak over direct heat to sear – let it stay over direct heat for 3-4 minutes. Flip and sear an additional 3-4 minutes on the other side.

Simply sprinkle the rump steak with salt and drizzle with vegetable oil and barbecue on a hot barbecue for 2-3 minutes on each side for medium rare. Remove from the grill, slice and place on top of a salad of blanched green beans, halved cherry tomatoes, coriander and mint leaves.