How Did I Miss This Steak for Most of My Life? (How to Grill Picanha Two Different Ways)
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6:37 that's a dankkkk steak🤤
I may be wrong, but I saw so much steak juice on the board I assume it didn't get rested enough to lock the juices in. Please lmk if I'm wrong or if there's a reason why you'd cut it early
I prefer more fat
Looks good though.
Have you ever used sous vide then smoked or grilled? I usually get tender results with the sous vide method, but no smoke or caramelization from grill… thinking of doing both.
itd be a dream to go to one of your cookouts
Thanks Arnie! I remember asking for a picanha video, this videos is so informative and will definitely give this a try!
Great job on the steaks, looked great. Up here in Iowa I cook them about the same. Enjoy your videos!
you sir, have earned a subscriber! I love Mexican food and I love cooking. you are like a Mexican uncle I never had. love the vibes and the videos!
i can hear the salivation in your voice on this one!!!!
Arnie Tex, I love your channel and all that you teach us. I've got a tip for you when I comes to Picanha. You grilled the entire Picanha and then cut it into steaks and then grilled the individual steaks again to sear the outside. I recommend you cut the steaks first and then grill them individually- Notice how much juice you lost on the cutting board when you cut the cooked Picanha into steaks? If you cut the steaks when the Picanha is raw, you will not lose any juices. Another advantage to this method ? I buy several whole picanhas at once, cut them into steaks , vacuum seal them individually and freeze them…that way I can pull just the number of steaks I need when I'm ready to cook. If I'm cooking for just myself and my wife- I don't want to cook an entire Picanha.( Let's face it- leftover steak the next day is just not as good) Thanks again for the channel and your wonderful videos. Cheers.
I had a whole Picanha once, on a big skewer. 2 extra pork chops and all the sides. Meat sweat city …
El tio Arnie
Love Picanha . . . blame Guga, he's the one who turned me onto it!
I prefer medium rare leaning more to rare. Even tenderloin needs a bit of heat but anything over medium rare is ruined.
Nombre bro.puro texas awesome I gotta try it I love bbq smoke grill saludos from Jesse de harlingen tx
Picanha and tri-tip…were the unknown cuts. Now they are the new fad so they won’t be cheap anymore. I remember when brisket and beef and pork ribs were cheap. I’m 65.
Great video!
Picanha is the only cut that i think should have salt bevause of the fat cap when you put other seasonings it kind of ruins the flavor in my opinion
It still looks delicious!
Does HEB sell picanha?
I can taste this video… That's hard to do
How you go from 0 flame to ragin hot 4:58
Tío Arnie, why don’t you call me over when you shoot these videos?
Arnie are those seasonings you came up with and sell thru them or it just a favorite you support and get sponsored thru? Haven't used any of their stuff. I like to make my own mostly but one I've used a lot that i really love is "2 Gringos" especially their "Chupacabra" it's phenomenal and some of Hinkles products.