Big Poppa's Picanha Steak

picanha steak

🥗Healthier: sirloin

💰Cheaper: flank steak

Sirloin offers a leaner cut while flank steak is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides a similar flavor with a higher smoke point.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and adds a rich flavor.

Dry age the picanha steak before cooking.

Apply balsamic glaze on the steak.

Sprinkle Big Papa's Cash Cow rub on the steak.

Let the steak sit to allow the salt to melt and dry brine the meat.

Prepare the SNS grill for reverse searing.

Start a chimney for the grill and let it heat up.

Place the steak on the cool side of the grill at 300°F (149°C) for about 20 minutes.

After 20 minutes, move the steak to the direct heat side to sear it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary