Picanha Steaks - Snake River Farms

SillyRabbit

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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.
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DutchieCooks

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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

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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

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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

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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

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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.
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You convinced me and I ordered one for my anniversary which is right before Christmas. Dumb timing....
 

Spuds

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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
 

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