5 Ways to prepare picanha in a surprising way

Picanha is the undisputed favorite for barbecues. When it's not on the menu, people miss it—and for good reason. The succulence of this cut is something that catches the eye and makes mouths water.

However, there's no point in serving such a good piece of meat if it's not well prepared, right? With that in mind, today's post brings you 5 surprising ways to prepare picanha. Check them out!

How to correctly cut picanha?

Picanha is considered a noble cut; in fact, it's the most expensive beef cut at the butcher for a reason: each cattle has, on average, 1 kilogram of picanha.

Because it's so special, it's important to prepare it in the best way. There are several preparation methods, including whole, if you prefer.

However, if your idea is to cut it into steaks or pieces, you need a little care so it doesn't become tough and dry.

First, it's essential to have a picanha knife made of 420 stainless steel with a very sharp cutting edge.

Then, with the utensil already in hand, take the whole piece and measure it, as it should not be more than a hand and a half in size.

When the picanha is larger than that, there's certainly a percentage of tough bottom round (coxão duro) included, which is the continuation of the beef.

Of course, this can vary according to the animal's size. However, the average weight of a piece of picanha is from 800 grams to 1.2 kilograms; it will rarely weigh much more than that amount.

After ensuring you are truly dealing only with picanha, observe the direction of the meat fibers and, with the barbecue knife, cut against the grain, removing steaks about two fingers thick.

Now that you know how to cut it, it's time to discover 5 surprising ways to prepare it!

1. Picanha steaks on the grill

Picanha, as we've already mentioned, is the favorite meat of many barbecue fans, especially when cut into steaks and grilled with coarse salt. But for this, it's important that they are cut to the right size.

Also, moderate the amount of salt. No exaggerations, okay? And only add it when you're about to put the steaks on the grill. Seasoning them too far in advance can make them dry.

Another factor: never remove the fat, as it is what will give the meat its succulence and flavor.

2. Whole picanha on the grill

The whole piece of picanha should be cooked on a rotisserie skewer. To salt it, make crisscross cuts with a sharp knife, as if making a "grid," and sprinkle salt over it (before putting it on the grill).

Again: preserve the fat to ensure a succulent, tender, and flavorful meat.

Inverted picanha preparation

Inverted picanha is another delicious possibility. Choose your favorite filling and get cooking!

Although its preparation is a bit more complicated, there's no doubt it will surprise everyone.

You will need a whole piece of picanha, relatively large. With a sharp knife, make a hole in the middle of the meat, large enough to fit your whole hand inside.

Once the picanha is cut, sear it very subtly on the grill. It's important not to leave it on the grill for too long, as it should still be raw inside.

Insert your hand into the piece, as if it were a glove, and turn it inside out.

Once that's done, just fill it. You can use cheeses, bell peppers, bacon—whatever you like. Then, simply close it with skewers and return it to the grill to finish cooking completely.

4. Pan-fried picanha

Pan-fried picanha is another incredible and super easy option.

Just cut the steaks, as mentioned above, season with fine salt, and transfer them to a preheated skillet with butter.

Then, simply sear them. The pan-frying time over medium heat is 5 to 7 minutes.

5. Garlic picanha preparation

Garlic picanha is very flavorful for those who like this condiment. The suggestion is to prepare it whole as well. To do this, salt the piece with coarse salt, as if you were going to cook it whole on the grill. Take advantage of this time to prepare the garlic paste while the meat sears.

For the paste, use minced garlic, olive oil or butter, and a pinch of regular salt, then mix.

When it's ready, remove the meat, spread the garlic mixture, and return it to the grill to finish cooking.

So, did you like our 5 tips for preparing your picanha? Without a doubt, these recipes will surprise with their flavor and tenderness.

And to test all these ideas, an exclusive barbecue knife from Cimo is the best option! Made with 420 stainless steel, using incredible laser technology, it's ideal for cutting picanha. Access and check out all our models!

Follow our blog and see other tips to get it right when choosing barbecue knives. Check it out!