luljosh: Genuine question: why do you opt to not salt the fat? Am I being silly by seasoning steak-fat?
ALombardi: Used to work at Texas de Brazil (Brazilian Steakhouse) for a couple years. This was a damn good cut. I preferred our beef ribs and flank. Also—filet wrapped in bacon.
Damn I miss that free food.
gregthegregest2:
Source: https://youtu.be/5R21tWhB5A8
This cut of steak is popular in Brazil. It is extremely tender and when cook on a spit is melt in your mouth.
Please help me out by checking out my channel and subscribing.
Thank you for everyone’s continuing support.
A few people mentioned I should start my own subreddit which will give people an easy place to find my recipe and also post photos of their creation.
https://www.reddit.com/r/FreetoCook/
zoiiy: I seriously read piranha steak. Was looking forward to Greg going in barehanded to catch one and then grilling it before it grills him.
TheGreatIain: That’s not nearly enough salt for picanha
zascar: Picanha was my favorite thing from my trip to Brazil. Amazing.
EpsilonTheGreat: So delicious. Now I’m craving this at breakfast time.
adminslikefelching: That looks great! Here in Brazil they would have added more salt though.
Poponildo: I am brazilian and I approve this.
safety3rd: God and Jesus that looks good
OniExpress: Hah, I feel like you’re fucking with me after questioning why you cooked the meat in a pan instead of a rotisserie for the loaded chips dish.
gregthegregest2: Here’s the written recipe: http://www.instructables.com/id/How-to-Cook-Picanha-Steak-Beef-Rump-Cap/
skippingstone: Does Costco carry this cut?
luaudesign: Good, but sharpen that knife, please >_<
Trivia: "Brasil" means "Ember-like".
BthreePO: Ok I’ll say it…”put on spit thinker end first”.
