Picanha Steaks - Snake River Farms

SillyRabbit

Member
Joined
Apr 11, 2020
Messages
65
Reaction score
98
Points
18
Location
Indiana
This is the first time I have made pichanha and it definitely won't be the last. Just wow, wow, wow; what flavor, texture and so juicy. I purchased online from Snake River Farms. It is black grade American wagyu. The cut was 3.7 lbs. I decided to cut it into steaks since it is just me and the wife. I only used salt on the steaks about half an hour prior to the cook. I used smoke boost for about an hour to get them to 115°, then cracked the smokefire up to 600 and seared them. I gave them a light coat of avocado oil before the sear. Unlike any other steak, juicy like a rib eye, solid bite like a strip, but melts in your mouth like a filet.
2020-11-13 16.46.12.jpg

2020-11-13 16.49.32.jpg
2020-11-13 16.56.01.jpg
2020-11-13 16.49.57.jpg
2020-11-13 17.03.07.jpg
2020-11-13 19.17.55.jpg
-
2020-11-13 19.20.10.jpg
2020-11-13 19.31.29.jpg
 

bbqking

Well-known member
2x SOTM Winner
Joined
Mar 2, 2020
Messages
701
Reaction score
1,114
Points
93
Location
Phoenix,Az
Grill
EX6, 2, 22” kettles, and a e310 gasser
Holy Cow! Literally. Very nice.
 

Bruno

Well-known member
2x SOTM Winner
Joined
Mar 27, 2020
Messages
1,009
Reaction score
1,824
Points
113
Location
Bay Area
I checked the price, actually not bad at all.
I didn’t realize coulotte was the same. Thing, I’ve seen them at my butcher. I’m going to pick one up tomorrow.
 

DutchieCooks

Well-known member
SOTM Winner
Joined
Feb 22, 2020
Messages
493
Reaction score
899
Points
93
Location
Amherstburg
I checked the price, actually not bad at all.
I didn’t realize coulotte was the same. Thing, I’ve seen them at my butcher. I’m going to pick one up tomorrow.
You guys are lucky with your wagyu pichana
 

Captainmike

Well-known member
SOTM Winner
Joined
Feb 28, 2020
Messages
126
Reaction score
273
Points
63
Location
Texas
Pichana is now our favorite. I started cutting the fat cap completely off, that sirloin really likes to absorb smoke. My favorite way is to smoke it whole, usually around 3 lb cuts. We’ve done different grades, but don’t discount choice. Still comes out really good (from butcher at least).
 

Dassman5

Well-known member
Joined
Jul 4, 2020
Messages
622
Reaction score
791
Points
93
Location
East Aurora, NY
Grill
Smokefire EX4; Summit 670; Bullet Smoker 22”; Q100
Something else to add to my growing list of great things to try. I normally buy a whole USDA Prime Rib Loin, cut into 1 1/2” Ribeye Steaks (wife and I split one), vacuum seal and freeze, but this approach looks much easier.🤓
 

DutchieCooks

Well-known member
SOTM Winner
Joined
Feb 22, 2020
Messages
493
Reaction score
899
Points
93
Location
Amherstburg
Pichana is now our favorite. I started cutting the fat cap completely off, that sirloin really likes to absorb smoke. My favorite way is to smoke it whole, usually around 3 lb cuts. We’ve done different grades, but don’t discount choice. Still comes out really good (from butcher at least).
You cut the fat away?! Thats the best part🤯
 

KevinD

Member
Joined
Apr 20, 2020
Messages
64
Reaction score
27
Points
18
Location
Ephrata. WA
Grill
SmokeFire EX4, WSM 22, Weber Performer, Weber Genesis (3 burner), Weber Genesis II (6)
This is the first time I have made pichanha and it definitely won't be the last. Just wow, wow, wow; what flavor, texture and so juicy. I purchased online from Snake River Farms. It is black grade American wagyu. The cut was 3.7 lbs. I decided to cut it into steaks since it is just me and the wife. I only used salt on the steaks about half an hour prior to the cook. I used smoke boost for about an hour to get them to 115°, then cracked the smokefire up to 600 and seared them. I gave them a light coat of avocado oil before the sear. Unlike any other steak, juicy like a rib eye, solid bite like a strip, but melts in your mouth like a filet.
View attachment 2458
View attachment 2459View attachment 2460View attachment 2461View attachment 2462View attachment 2463-View attachment 2466View attachment 2467
You convinced me and I ordered one for my anniversary which is right before Christmas. Dumb timing....
 

Spuds

New member
Joined
Sep 2, 2020
Messages
12
Reaction score
20
Points
3
Location
Gods Country
Grill
EX-6
I just ordered one as well. I use the chimichurri recipe from Matt pitman and I bet it would be a fantastic pair with a nice hoppy ipa
 

Latest Discussions

Top