Como fazer PICANHA alho e óleo de churrascaria GAÚCHA!

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier than standard vegetable oil.

picanha

💰Cheaper: sirloin

Sirloin is a more affordable cut that can still provide flavor.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option, while margarine can be a cheaper substitute.

fresh parsley

💰Cheaper: dried parsley

Dried parsley is a cost-effective option that can be used in place of fresh.

Cut the picanha into medallions about 2 fingers thick.

Skewer the medallions, ensuring they go in and out of the fat.

Season the meat with salt.

Prepare the garlic and oil paste using 1 clove of garlic for each piece of picanha, totaling 6 cloves, and approximately 50 ml of soy oil.

Sear the meat over high heat until browned on all sides.

Move the meat slightly away from the direct heat and apply the garlic paste, being careful not to do it directly over the fire to avoid flare-ups.

Let the meat cook while the fat renders and browns, ensuring it doesn't overcook.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens