I Cooked The ULTIMATE STEAK | Blind Challenge - Argentinian Steak vs Picanha

Introduce the challenge comparing picanha and Argentinian cut steak.

Explain the characteristics of picanha, including the importance of cooking it correctly to avoid chewiness.

Demonstrate how to cut picanha with the grain for tenderness.

Season picanha with a good amount of sea salt, emphasizing the use of thick salt to retain juices.

Introduce the Argentinian cut steak, explaining its origin and how it is cut from the New York strip loin.

Cut the Argentinian steak along the grain to ensure tenderness.

Season the Argentinian steak with salt and pepper, mentioning that garlic powder can be added but is not necessary.

Allow both steaks to rest for about 30 minutes to let the salt work.

Cook the Argentinian cut steak at low temperature for about 20 minutes, checking the internal temperature aiming for 120 degrees Fahrenheit for medium.

Sear the Argentinian steak after the initial cooking.

Cook the picanha directly over high heat for about 5 minutes per side.

Conduct a blind taste test with participants to compare the two steaks' flavors and textures.

Equipment Needed

Dietary

Allergens