On an indirect cooking barbecue, put the meat next to the embers and let it rise to 40° inside cooking. You can add wood chips to give it a nice smoky flavor. Then let the meat rest for about 10 minutes.
How to cut the picanha?
According to the traditional Brazilian method, the picanha should be cut into slices of about 1 to 1.5 cm. The slices are then folded into a C shape, sprinkled with coarse salt and grilled over hot coals. You can perfectly prepare the picanha in one piece.
What meat for the picanha?
The picanha is an exotic cut of the tip of the rump steak with the accompanying strip of fat. Very tender, you can roast this piece or cut it up like in South America to grill it on the barbecue.
What is beef picanha?
The picanha (called rump steak) is a Brazilian cut of meat particularly suitable for barbecues because the layer of fat (like a large duck breast) penetrates the flesh and makes the meat ultra juicy.
How to cook Black Angus?
To be grilled in a frying pan over a sustained heat in sunflower oil and butter. We advise you to cook your steak for 2 minutes per side and to salt after cooking with fleur de sel. Wrap in aluminum foil and let the meat relax for 2 minutes before serving.
What is Angus meat?
Black Angus meat comes from an animal whose coat is at least 51% intense black, hence the name “Black Angus”. Angus meat, on the other hand, has the genetic characteristics of the Angus breed without this color requirement.
Which piece for brisket?
But what exactly is Beef Brisket? As the name suggests, this is a cut of beef brisket, specifically the front portion, just below the shoulder. For the animal to be able to move, different groups of muscles are strongly solicited, in particular at the level of the chest.
What part of the beef is the rump steak?
From the English rump (rump) and steak (grilled slice), the rump steak is part of the sirloin, that is to say the back of the animal, thigh side, from the tail to the extension of the tenderloin and striploin. Fairly wide piece that forms the top of the thigh, it is a meat with short fibers, tasty and tender.
How to cook Angus ribeye?
Ribeye makes excellent oven roasts with a little fat. Remember to mark it quickly in a frying pan and over high heat before continuing to cook it in a hot oven (210°C – Th. 7), for 12 to 15 minutes per pound.
How to cook a perfect steak?
Strip loin steak about 4 cm (1 ½ in.) thick: 5 minutes on one side, 3 minutes on the other side, then 3 minutes rest. Filet mignon steak about 6.5 cm (2 ½ in.) thick: 4 minutes on all sides (including the thickness, so 15 to 20 minutes), then rest 3 minutes.
How to cook meat on the plancha?
No or very little fat needed, a light spray of oil is enough. For perfectly cooked meats, the plancha must be hot, 250°C, but not too hot, otherwise the fibers of the meat contract violently, the meat hardens, blackens and burns.
I’m Brian Danny Max, a chef and a writer at cookingtom.com. I’m here to talk about food and cooking, and to share some of my favorite recipes with you all! I’ve been interested in food and cooking since I was a child. My parents are both great cooks, and they taught me a lot about the kitchen. I’ve been cooking professionally for about 10 years now, and I’ve loved every minute of it! I specialize in healthy, flavorful recipes that are easy to make at home. I believe that anyone can cook a delicious meal, no matter their skill level. I’m here to help you learn how to cook, and to show you that it’s not as difficult as you might think! I hope you’ll check out my blog and my recipes, and I look forward to hearing from you!