COOKING THE BEST WAGYU PICANHA LIKE A PROPER BRAZILIAN STEAKHOUSE…OMG! | SAM THE COOKING GUY



We’re cooking the BEST wagyu picanha just like they do at a restaurant like Fogo de Chao and OMG is it one of the best steaks we’ve ever made! 🔥
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00:00 Intro
1:43 Trimming Picanha
3:47 Slicing Picanha
4:52 Seasoning & Skewering
5:39 Making Chimichurri
6:27 Prepping Grill & Cooking Picanha
9:34 The Reveal
9:57 First Bite
11:10 Knife Winner
11:46 Outro

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27 Comments

  1. I am so tired of hearing Guga’s pronouncement of Picanha as the queen of steaks. Picanha and tri-tip are the crapshoots of steak. I have cooked dozens of Picanha and tri-tips, choice, prime and American wagyu. Haven’t ever seen a5 Picanha. I have wet aged. Have grilled. I have done sous vide, up to 48 hours. More than half of them are tough. Having to cut beef super thin is not for steak. There’s a reason this cut of meat is cheap. It’s a crapshoot.

  2. So damn good, there's a brazillian chauscaria in Napa CA near where I live and the lady of the house makes all the sauces, this light chimi-churry she made was delicious she wouldn't give me the recipe

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