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Beef of Olympic Proportions

Make Brazilian steak at home

Get into the Rio 2016 Sprit with steak to impress your friends and family

 

 

 

 

Enjoy watching the opening ceremony with one of brazil’s best steaks.  Tri tip is one of their signature dishes called “picanha”. The now popular Brazilian steak houses like Fogo de Chao slice a gaucho pant wearing server slices it table side. You can get the same flavor and taste without the massive restaurant rotisserie and silly pants.

Soon to be your go to steak recipe. I have made this for co workers, family, friends and neighbors without a doubt this is one of the most liked steak recipe I have ever tried. The thickness of the trip tip allows you to cook in with everyone’s preferred doneness in mind. The outer edges cook to well done for “that crowd” and the inner is rare for the rest of the steak lovers. The best part of the recipe i am sharing with you is that you can cook it inside or out.

Finding the cut: The back of the cow is where are all the tenderest pieces of meat are found…tenderloin, filet mignon, the fat is key. Tri tip cut of beef are the two ends of the loin. Many years ago I could find this cut on sale at the butcher but because of its increased popularity and amazing texture and flavor it can run out fast. Most grocery stores do have it, sometimes it’s a short chat with the guy behind the counter and get this piece of Rio cooking.

indoor and outdoor steak cooking

Tri Tip one of the most underrated but best pieces of beef

Tri Tip Brazilian Steak, Picanha

1.5-2lbs lb Beef, Tri Tip (picanha)

4 tablespoons rock salt or coarse salt

Inside: stove and oven

  1. Remove beef from the refrigerator allow to get to room temperature.
  2. Bring a skillet to high heat on the stove top, turn oven onto 400 degrees
  3. Cover the entire piece of meat with coarse salt
  4. Sear beef on fat side first (2 Mins), sear other side of meat(2(min)
  5. Place seared meat in a pan, place in the oven for 25 mins
  6. Check for doneness by cutting the middle, allow to sit in its own juice for 5 mins
  7. Slice ¼ in thick against the grain, outer pieces are more well done and inside more rare.

 

Outside: Grill

  1. Heat grill to high heat
  2. Allow meat to reach room temp, cover with salt
  3. Sear meat fat side first and other side
  4. Reduce heat to medium low
  5. Cover and cook for 15-25 mins
  6. Check for doneness by cutting the middle, allow to sit in its own juice for 5 mins
  7. Slice ¼ in thick against the grain, outer pieces are more well done and inside more rare.