How to BBQ the perfect picanha steaks on a Weber

tender oh seriously how good is that hi i'm chewie and in this video i'm going to show you how to grill the perfect pecan steaks no rotisserie needed we go on old school i'm gonna kill you bird just sit back grab a drink or two and let's get into it for this recipe we're going to need a rump cap like this 2.7 kilogram 150 day barley fed angus with a marble score of five plus now when selecting a rum cap there's a couple of things you want to look out for you want a nice even fat cap and you want to see plenty of marbling in the meat now i don't have to worry about that because mick and the team out at gippsland premium meets out in berwick always have my back cheers team all we have to do is remove any underside fat if any and any of the silver skin after you've finished trimming it up we're going to leave the fat cap face down because it's easy to cut through that way when we're cutting steaks out of the rump cap we're going to cut with the grain by cutting the steaks with the grain once they're cooked you're going to end up with a much more tender bite while you're eating your steak so you're just going to need a sharp knife and we're going to cut these steaks as i said with the grain and roughly about two and a half centimetres thick now premature liking of this video is recommended and sharing with your mates because sharing is caring the seasoning before the cook couldn't be any simpler we are keeping this as traditional as possible by just using coarse sea salt so don't be shy get it on there and then we're going to flip them over and do the other side don't forget the ends and the fat cat as the salt starts to dissolve it's going to get drawn into the meat and it's going to help tenderize and season it so it's nature's own msg it makes everything taste better today i'm going to be using a 57 centimeter weber kettle and i'm going to be pairing it up with some charcoal baskets because i want to set up a dual zone cooking area with a cooler zone for the first part of the cook and then a hot section for searing these steaks at the very end now how i'll do that is by filling a charcoal chimney starter a third of the way with lump charcoal i'll place one of my charcoal baskets in the webber and i'm going to dump the fuel into that i'll put the grill in place and i'll put the lid on making sure the lid vent is on the opposite side of the fuel and that the lid vent is wide open i'm also gonna shut down the bowl vent to pretty much all the way closed and i'm going to give that time to come up to about 150 to 160 degrees celsius now i'm also going to be using an ambient temp probe to track the weber's temp i tried using my finger but i kept burning it the web is at temp so it's time to get the stakes in there and to track the internal temp of these stakes i'm going to just insert an internal temp probe into one of them now placing the fat cap towards the heat this is just going to help protect the steak a little bit i'm also going to add one chunk of smoking wood directly over the charcoal i'm using iron bark today and we're going to track the internal temp until it reaches 46 degrees celsius my temps are based off cooking these steaks to a perfect medium rare this is not the finished temp remember this is a dual zone cook we still have a second part to go as the steaks near that 46 degrees celsius internal temp i'm going to light up another half chimney of lump charcoal we need a searing hot heat for the second part of this cook that's why i'm using lump charcoal today now before i start getting questions or comments saying that i got pink eye look this is one of the downfalls of barbecuing every day i went and saw my doctor and apparently it's the smoke so they give me some eye drops hopefully it clears it up soon the stakes have reached an internal temp of 46 degrees celsius so we can get them out of the weber now one and two and i'll dump that other fuel into the webber now and pop the grill back on we're gonna leave the lid off the webbing now because the more oxygen we can get to that lump charcoal the hotter it's gonna get it's time to see these steaks all you're going to need is an instant read thermometer a pair of tongs and a refreshing drink oh and some steak now place the steaks directly over the heat and we're just going to flip them every minute or so both steaks go on if you get a flare up just move the stakes all right time to flip the stakes look at that color remember just move it keep it and keep a check on that internal temp once they hit 54 degrees they're coming off time for another flip and they are done now i hope you click your tongs to make sure they work before you use them today we are cooking with what's known as the reverse sear method and all up our cook's going to take around about 40 to 45 minutes or for those of you who like to use my beer timer you're looking at a two beer cook beer and steak go hand in hand so i don't mind if you're throwing an extra cheeky beer for this cook these smell absolutely amazing and the best part is there's no waiting because we've already rested them just grab a sharp knife and just cutting across the grain and maybe about five mil thick pieces how good does that look perfect this seriously is that good it should be illegal as always cheers for watching

Channel: Schueys BBQ

Views: 18,764

Keywords: perfect picanha, picanha steak, picanha recipe, how to cook picanha, how to grill a steak, grilled picanha, how to grill picanha, picanha bbq, best steak, picanha recipes, grilling steak, reverse sear picanha, how to reverse sear picanha, how to bbq picanha, perfect picanha steak, grilled picanha steak, picanha weber grill, Reverse sear picanha on grill

Id: mD3cB20_acY

Length: 5min 25sec (325 seconds)

Published: Fri Oct 15 2021