[PJ-Comix]

If you cook it correctly, that Picanha will yield slices of incredible juiciness. Be sure to keep the fat away from the charcoal in the manner prescribed in this video in order to avoid flareups. After the meat is seared you can then proceed to sear the fat using the method demonstrated to avoid scorching the meat.

[PJ-Comix]

PING!

[Bob434]

I’ve never seen it in our local grocery stores- they say it’s really good-

I like Flat Iron steaks- kind of lean, but tender and good flavor- just sear it good before finsihing on lower heat- loads of hymilian salt- chunky, gives it a nice crisp

[Dartoid]

Sounds delicious but that is not BBQ, it is grilling.

[LanaTurnerOverdrive]

Not BBQ.

[Tommy Revolts]

Pronounce Picanha with sort of a "y" on the end like Picanya. I had a friend from Brazil.

I grill it quite often. So flavorful.

Yours looks amazing. I do it on the Weber Kettle and have even done it on my Old Smokey grill (I take camping).

I usually grill the cut whole then slice when finished. I sear the meat side down for a couple of minutes then flip it to the fat side over the hot coals. It flames up and looks like it is just getting torched. I put the lid on and leave it for 5 minutes then move it to indirect heat until it reaches 125°. Sometimes I throw in a small handful of hickory chips.

Everybody thinks I'm cremating the steak until it is rested, sliced and plated.

This is a good image of how I do mine.

[rigelkentaurus]

Picanha is a cut of beef taken from the top of the rump. You might also know it as a rump cover, rump cap, sirloin cap or even culotte steak. Rib-eye is the King of steaks, for me. Picanha is the Queen of steaks!

[Cletus.D.Yokel]

Picanha (pickanya) is a weak substitute for tri-tip.

[bray]

It has to be incredible to beat Ribeye.

[Mama Shawna]

That looks amazing! Doing a prime rib roast in the smoker today. I’ll keep my eye out for this cut.

[Chainmail]

Have never heard of this before: ready to give it a try, though..