Difference Between Tri Tip And Picanha Steaks?
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- čas přidán 26. 07. 2018
- In this video, we're diving into two incredible cuts of beef: the elusive Picanha and the more common Tri Tip. While the Picanha is a rare treat, Tri Tip is a bit easier to find. Some folks claim these cuts are basically the same, except for the fat cap. But is that really true? Join me as we uncover the real differences between Picanha and Tri Tip, and why each one deserves a spot on your grill. Let’s get into the meat of the matter!
#tritip #steak #picanha
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I think you sold me! Both steaks look Great!!
How long did you sou vide the steaks for? I have the same unit you have. Had it for years. It was a gift. Never used it because how do you figure the time to cook. 😎 Thank You!
Incidentally, I live in your area also. Just a bit North of you.
Thats awesome. You're on Delmarva? Thanks for watching and commenting.
Very good but when you sous vide meat then sear it you don’t need to let it rest because unlike grilled or oven cooked the meat doesn’t keep cooking after you sear it because it is already perfect and you sear it as fast as possible
Great vid! I'm more of a smoker/pellet grill/low and slow. BUT, these more inexpensive sous vide machines have really caught my attention. Been watch'n Guga, like your vid too.
Keep up the good work! Thank you for putting this out for us to see.
Big Al thanks for the support brother. Sous Vide plays a huge roll in turning out great food at home. Its takes some trial and error to figure out what foods best benefit from Sous Vide. Guga is awesome and I love his channel. Thanks Again.
We in Mozambique have mastered Picanha on the charcoal. A +- 1.5 KG picanha whole with fat on one side. Never cut into steaks. Smear coarse salt only on fat side, not on the other meat side. Place whole picanha on fire, ( hot charcoal moved to the sides, not directly under meat) but still very hot, on meat side ( not fat side with salt) to sear and seal meat, then turn and place fat side with salt down and braai, The meat top side will start to slightly bleed. Salt on the meat side drws water and dries out the meat. Remove and let cool down slightly and cut steaks as required. Middlle will be more rare while the sides more well done as personal preference. That is the way we do it in Africa, Mozambique. Thank you
Sounds like a excellent method. I have to disagree with cutting it into steaks. I think that method produces some amazing steaks. I actually just recorded a video to do with just that. Stay tuned. Thanks for watching.
Tri tip is amazing. I usually just do a reverse sear on them , but I do inject them with a mix of beef broth and coffee. Great video.
I like the idea of injecting them with broth and coffee. I'm going to have to try that out. Thanks for the support Russyl.
Salt is more than enough ! why the coffee dude !!!!!
Love coffee my man. I try it in all sorts of ways. Most of the time....works out great. Don't knock it until you try it....just saying. lol, Thanks for watching and I appreciate the comment.
I haven't tried sous vide yet Mike. But after watching this, wow!
I was hesitant to get into Sous Vide until I realized the impact it can have on your food. It’s a incredible cooking method. Thanks for the support Jay.
The part you are taking about on the picanha is called coxão duro which is the tougher part and usually it's sold as a picanha for the people who don't know the difference in the Brazilian restaurants,
Thanks for the input, I appreciate you watching.
If ya want grill marks get a cast iron grate
Good video! Living in NorCal, you can find tri-tip anywhere. Would like to try Picanha, but might have to go to a butcher to get it. Coffee rubbed on steaks is a home run!
Cal is probably the most popular State for Tri Tip from what I understand. Can you get it at most steakhouse type restaurants?
In a true steak house, no. But it is on the menu of a lot of other restaurants.
Thanks for the info. Greatly appreciated. The country is so diverse in the availability of both food and products.
I can get tri tip in my area during summer months, but ive asked three butchers about picanha and not one has even heard of it. They all said they'd look into it for me. So far no answer. Tri tip is great though. I like to hang in my pit barrel and than sear on weber. Maybe ill get a sous vide for fathers day. ( ive dropped hints )
Don't worry, your not alone. If the butcher hasn't heard of Picanha, tell him you want the Sirloin Cap with the fat cap left on. That will get you what your looking for. Be careful he doesn't trim it the same way he would a tri tip. Good luck
Meat shop i work at calls the picanya a tri tip drives me mad
Amen to that but unfortunately they aren't easy to find in my area. I always have to order them both. Thanks for watching and commenting.
Would you recommend cooking it to 125 instead of 135 so when you sear it it cooks to 135 at the end? I like my steaks medium rare
I would never complain about a medium rare steak. Temp is completely preference so go for it. Thanks for watching.
Really enjoy your videos... We like are meat very rare.. Can you sous vie steak to just 120.. Does it work?
I love a good rare steak as well. The beauty of Sous Vide is you can accomplish and exact finish result to however your want. Theres little chances of overcooking or undercooking as long as you are somewhat close to the right time. Theres many charts and information about how long to cook for at what temp to acquire the perfect result. In a pan or on the grill a few minutes could be detrimental but in Sous Vide the window is more in half hour to hour range or even more. Thanks for the support Bruce.
I'm almost positive what you've been calling tri-tip was actually a picanha with the fat trimmed off. Not sure what the other cut was. Picanha is actually more triangular then a tri-tip.
No, i literally watched the butcher cut them.
Well I've been to two different butchers and one sold me a Picanha and told me it was Tri tip and the other sold me Tri tip after asking for the top sirloin cap (Picanha). I think a lot of butchers are inexperienced with these rarely requested cuts.
Yes, hate to add to this but what you have been calling a Tri tip is a Picanha.
This isn’t an arrogant correction, just a correction. The shorter triangular shape and the aggressive grains are true to Picanha. Tri tip has a more elongated triangular shape with the aggressive grains.
Please watch the many other Picanha videos or merely google Picanha and you’ll see.
You did say that this was the best Tri tip you cooked 🙂
I have been cooking Picanha for a few years now.
You didn't dry them before you seared and Picanha needs salt only!!
1 he didn’t dry them off but he still developed a beautiful crust on both, and flavoring ur meat is subjective
Towards the end you mention you let it rest for 30 minutes. How do you keep it from being cold when you serve it?
Let it rest in the microwave or the oven (off with the door closed). Thanks for watching
@@DelmarvaBackyard wrapped in foil or butcher paper or just as is?
Just as is. Something loose draped on top wouldn't hurt. Good Luck
A half hour rest is over kill, esp since it was sous vide first. 5-10 minutes foil wrapped would be perfectly fine.
Won't the coffee just burn and go bitter on the grill?
Not really. The meat is usually so moist it prevents the bitter taste. I always use a very smooth blend of coffee. Infusing coffee with BBQ usually gets me a great response from whoever is eating with us. Thanks for watching.
I will have an expresso in a cup not on my steaks
You don't know what you're missing...but its all good. To each their own
Thats a weird looking picanha.
They all look a little different. Thanks for watching and commenting.
Good vid. Never tried sous vide but thought about it when a buddy of mine started cooking his steaks inside and finishing on the Weber as well. I'm more of a reverse sear guy so I don't know.
Thanks. If you like to reverse sear this should be something you really enjoy because that’s exactly what we are doing. Thanks for watching.