Beef Battle - Tri Tip vs Picaña
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- เผยแพร่เมื่อ 22 ส.ค. 2024
- In this episode of beef battle we will find out which is the better steak - Tri tip vs picaña
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I love the Tri-Tip done on the Santa Maria grill with red oak.
Ninja would not agree with you.
He would..trust me
Gotta love a fight where ultimately there's no losing~
Both cuts look amazing, and while I normally agree with what you say I'd have to go for the picanha everytime, €55 euros seems a bit steep though
Picanha is the best way to write the name, Brazilian portuguese style. I know of its spanish roots, but people from Brazil were the ones who started to eat regulary and realize how good was this cut of meat since the 50's. Picanha became a brazilian passion. We tasted the softness and fattyness of this cut countless times, since most of us were kids.
In b4 sous vide everything
In b4 someone else tells you "In b4" is dumb as fuck!
“In b4” is dumb as fuck!
What the fuck is "In b4"?
@Normal upright citizen #534721 Sous Vide is for pussies. Meat is made for FIRE. Funny how after they poach it in bags, they have to finish it with fire.
@JoKe10 C.E.C.'s usually do. What are YOUR credentials?
Ok, California Tri-Tip standard family recipe ...
Prep the cut the same way. Get rid of the silverskin and excess fat. Score the fat cap. Then dry the meat thoroughly. A rub down with paper towels and then an hour on each side uncovered in the fridge usually does it. Then dry with paper towels again, and liberally encrust every surface in a blend(to taste) of kosher salt, black pepper, garlic powder, and dried parsley. Smoked salt works well if you're using a natural gas or propane grill and you want a more BBQ flavor. Now the hard part. Place it in a sealed plastic bag with as little air as possible and let it rest in the fridge for 4 to 7 days. Yeah, it's a lot, I know. At your own risk of course, as the meat could go bad if it was already old or you live in a place with heavy microfauna in the air. I usually do 4 or 5 days. When the time comes to cook, let the meat come to room temperature for an hour or so, then dry it again with paper towels. Make sure you have a very hot fire going. Place the meat on the grill flesh side down and sear for 8 to 10 minutes over direct heat(enough to caramelize), and flip to do the same to the fat side. Medium caramelization being the goal. I've found over the years that the searing over direct heat first makes the end result juicier than slow roasting up front and caramelizing at the end for flavor. Set the meat in an indirect heat area of your grill, lid closed, with the fat cap up for another 30 to 60 minutes, depending on the size of the cut and the internal doneness you desire. I try to do as much of the entire cooking process as possible with the lid closed and an internal grill temp reading between 400 and 500 degrees fahrenheit. You'll end up with meat seasoned the entire way through, very tender, with a nice light crisp on all sides and a few somewhat crunchy very salty pointy tip sections that everyone fights over. I find this technique doesn't need any sauce, but it does go well with a chimichurri very similar in profile to your salsa verde. But for the record, I'm simply not going to put salty oily fish puree on my nice cuts of meat.
I hope you try this. I feel like you'll appreciate it.
Pancho Northmann nobody wants to hear your bad advice
Yup, down here in Texas we cook our meat similar.
roy marius wow you dick go bother somebody else this dude’s trying to be helpful
Dude, the way you grill picanha is wrong. Clearly the fat did not grilled in the inner part. Secondly, your picanha piece has also what we call in Brazil "coxao duro", so you paid for something else. You have to learn where to cut off the coxao duro from picanha. Good luck!
55 euros??? Too expensive to be fooled with 'coxão duro'.
Marcelo Costa that's correct... Probably everybody knows picaña from Brazil... But in Venezuela we call it "punta tracera" and first we cover the fat side with salt and then we cook it on top of charcoal with the fat down first and then we turn it around... The when it's on medium rare we slice it and the we flash sear every steak... Delicious...!!!!
Your "Queen of Steaks" is shit.
This video most definitely reminds me of the Sous Vide Everything channel haha
Had the same thought!!!! They even have the same cuts sometimes.
Dennis de Waard exactly what I thought too
Exactly! I was just watching the Guga Foods Churrasco Recipe vid (rippi'n guitar riffs...) th-cam.com/video/genmQmgrJio/w-d-xo.html
There are lots of good cooking channels on utube, only a handful that are really great and I think we've found 'em... Cheers 😄
step4560 funny part is I speak Dutch and English and no relation to that I end up watching these two channels
Giorgio Broos True haha, in this video it’s the picanha that does it
33 euros? Dang. I just bought a 1.5 kg tri-tip in California for less than $13.
It's the official steak of California!
ironbozac I second that. $21 for 3.5 lbs
You r lucky dude it's about 35 euros for 1. 5 kilo for me
Picanha €12,90 in Amsterdam @ Kema Butcher
kemavlees.nl/
Thankfully I can pick up a 3lb picanha for US $15 when on sale, otherwise around $24. You should really try a reverse sear on such a large piece of meat. Cook at 225F until internal hits 125F then crank up the grill to 600F+ and sear each side to desired crispiness. Watch out for the fireball on picanha in a ceramic grill when searing the fat cap. Thanks for sharing.
You are lucky it's 53 eu for 3ib picanha where I live
My local butcher in Michigan charges me the same as sirloin which is $8.99 per pound right now. But last week it was on sale for $6.99. I got almost 5 pounds for $34. Good deal.
@@VashtheStampede007 Here in Sweden it's $26 a kg... ON SALE. Otherwise it's like $31 a kg. I fucking hate living here sometimes - $45-50 a kg of sirloin... same for ribeye.
@@KytexEdits your on sale price is about the same as I paid for picanha when was in Shanghai, China. Some Brazilian meat suppliers live there and sold picanha from imported Australian and Brazilian beef. Frozen of course. Still good though. That's when I was introduced to picanha by some German friends who live there. One of them has a Brazilian wife and he had spent a few years in Brazil. Ever since, picanha is my favorite steak lol.
@@VashtheStampede007 Yeah but that's imported beef, this is beef that's slaughtered at a farm 10km away from the butcher lol.
I'd recommend using a damp paper towel on the grates after scraping them. I remember a long time ago reading about someone who died due to a tiny metal particle left over from doing this.
I never heard of someone dying, but I remember seeing on the news a while back a guy who was in horrendous pain and needed to get surgery for a perforated gut or something because he ate a tine from the metal brush used to clean the grates.
I'm so glad you've now brought Morison into the picture to eat with you. Much better videos.
pitmasterx you have come along way man!!
Who saw that huge ass fly at 4:15 he had to cut it off lmaooo
BaSiC I did but when you cook outside that's what you get. Thank God for fire to kill whatever.
Mint, Anchovie & Caper don't belong in salsa verde.
It's not a Mexican salsa verde. It's an Italian salsa verde. "Verde" means "green" in Italian and Spanish, which is a source of confusion.
@@EricLeafericson I concur.
You don't get to choose.
@@blainejb7 Why? Are YOU a slave?
Grilled lettuce?
*Gordon Ramsey had entered the chat
Why your final picanha cut was with the the grain?
Loved the meat. Not so much the music (too loud).
Thanks Barbara
Hey Pitmaster X, thanks for another great video. One question: How long did they cook over indirect heat?
3 years later and he never answered you smh
I've had both cuts on several occasions. In my opinion, the tri-tip wins every time. The fat is integrated better on the tri tip cut and is just plain better tasting.
The salsa Verde is similar to a chimichurri. You just need a splash of red wine vinegar or some fresh lemon juice. I always add some red chilli flake.
Where is Guga and gang to comment on this
In Canada I can get Picaña (at Costco as top sirloin cap) much cheaper than tri tip and so for now I will be getting Picaña. Thanks.
Don't you think your salsa verde could use a few drops of red wine vinegar and a few flakes of dried chile flakes?
I love tritip but picanha is another level if you cook it and cut it right
Guga where you at?
Bro tri tip is is like 15 american down here.
There is no reason to buy a tri-tip over a picanha other than price and availability. A picanha is softer, juicier and beefier than a tri-tip. The tri-tip fat, when present, is tough and does not taste that great.
recently found your channel(over a month actually)and i enjoy the videos :D Keep it up!
Salsa verde?
the verdict should be as following: the Picaña is the better meat but if you take the cost in consideration you would go for the Tri Tip. I would still go for the Picaña ;-)
Picanha*, please.
There's a wavy line there over the "n", pretty sure that's how it's properly spelt
@@KingBarney No, in Portuguese you don't use the n, its picanha. Its a Brazilian cut.
@@thedarkestwhite9460 I'm aware it's Brazilian. Just did the Googling, picaña is how it's spelled in Spanish. I assumed it was the correct spelling in Portuguese.
@@KingBarney spanish and Portuguese are different languages, ya know
@@EqualsDeath impossible
Great vid and love your work but the volume of the background music really overshadows the commentary. May I suggest you turn it down a bit so we can focus on the important bits, i.e. sharing your love of grilling slabs of meat.
I love both cuts. Tri-Tip is ubiquitous here in California though and done Santa Maria style is pretty darn hard to beat. The best single piece of beef I ever had though was Picanha in Houston of all places. Very well done with both cuts Chef. I like your take on salsa verde.
Great barbecue, congrats! 2 tips, it's Picanha, not Picaña and the Picanha slices should be bigger, not small.
Cheers!
Anderson Nadal esse Tri Tip também melhor pra chamar Maminha de alcatra né kkkkkkk
e essa picanha estava grande demais...sera q ele n tirou o coxao duro?
Nâo tem nem como querer comprar Maminha com Picanha né, sem contar que o kra cortou praticamente um carpaccio, Aqui eu corto de 1,5 a 2 dedos cada fatia, picanha de boa qualidade nao tem erro, desmancha na boca.
Its exactly the second one you spelled
Anderson Nadal Español: Picaña portugués Picanha. Si nothing wrong there... And actually in other countries like Venezuela we call it "punta trasera".
That looks more like a chimichurri than a salsa verde, well at least here in Mexico the salsa verde is way different to that
Spanish salsa verde and Italian salsa verde are made this way. And Chimichurri is effectively salsa verde. Not too much love for our humble tomatillos over in Europa.
Salsa sin chile no es salsa
Maybe you want to call it “chimichurri”. It isn’t “salsa verde” for sure.
Usually in Argentina the tri tip (colita de cuadril) is cooked first with the fat part facing down. But I'm not sure what is the reason. I believe the fat helps protect the meat at the beginning.
Colita de cuadril... awesome!
I never learn , never look at Pitmaster X when hungry !
In germany I pay 35€ for the picanha, so I'll go for the picanha everytime
That looks good... since I’m Brazilian, I would have done a bit different... but picanha would be my favourite.
How would you do it?
Hi
אח של Eliz
I would not use these grills. The distance between the grill and the charcoal is simply too close. Not sure if you noticed but on the video, when you turn the fat Upside down, the flames kept burning the meat forcing the presenter to move the meat all the time.
Besides risking having the meat with that burn flavour, It is essential you not moving the meat that much otherwise all the salt will be gone and salt works as a seal, to keep all the juices inside. Basically, once salted and on the grill, we don’t keep moving the meat. If much, only 2-3 times and making sure not to shake the meat losing all the salt covering the meat.
And traditional Brazilians BBQ doesn’t use black pepper to season the meat. Good quality rock salt only
@@germanyfischer I know picanha you only season with salt, but I didn't knew all meats but the griil thing is interesting.
Tri Tip is my thing. Hi and fast is the best way to experience the full beef flavor. If you want a great steak to share then low (265°F) and slow (8hrs) is the key. I recommend your favorite injection.
12:18 do you hear what i hear?
Bigg wiener? Xd
What kind of wood is behind you, and what is your favorite wood to cook beef with? Mine is red oak. Great video
55 euros? Damn, I paid $66usd for 3lb dry aged picanha
I paid $44.36 CAD ($32.75 USD; 29.25€ EUR) for a 2.774 kg (6.1156232 lbs) picanha at my local Costco, it's $10/kg cheaper than the ribeye.
Great video. I love tri tips. I suggest you smoke one long like a brisket. I do mine for about 6-7 hours, you will really enjoy it. Leaves brisket in the dust!
Why are you so gosh damn awesome my guy
Hoi Roel, hoe lang heeft die tri-tip op de bbq gelegen? Ben even een kookschema aan het maken want ik ga dus bereiden: Sherwood Tri-Tip, Jacobs Ladder, Buikribben, Pulled Pork, Porchetta, zelfgemaakt worsten en toetje. En ik ben dus bezig om een lijst te maken hoe laat ik welke dingen moet doen om alles klaar te krijgen. Niet tegelijk, maar elk uur/anderhalf uur een stukje vlees en dat 7 keer en nog toetje. Los van de gevulde Turkse pepers met feta, roomkaas en chutney, omwikkeld met rauwe ham en spek, wat Memphis coleslaw etc etc. De rest heb ik redelijk qua tijd.
Out of interest, where did you get your apron?
Both this and his newer "We found something better than picanha !!!! you need to try this" video (include) "Includes paid promotion" so I'm not buying it. I've tried both, and picanha is way better, it's not even close. Spinalis dorsi from ribeyes/tomahawks and center steaks from picanha are the best tasting things you can get on the whole cow.
I cant understand cutting off any fat, especially when BBQ'ing. That's something I would never do
I live in Missouri USA. Average cost for Tri-tip is $6.00 pound for what we call "choice". I don't know how that will compare
Such a great program, why the music in the background?
I have to tell you that I always watch right up to the part where you fuck it all up by pouring the green goo on those beautiful steaks! Serve the sauce on the side!
Love your videos, please do a video about different cuts of meat and what doneness that is best for them.
Was it Angus beef? Here in Finland Angus picanha goes typically for 25-30 €/kg. It's usually from Australia but Finnish ones are not more expensive.d
lol what.
I get Irish ones for 11/kg and Argentinian for 17/kg in italy
@@EqualsDeath Finland. Everything is expensive here.
@@MarkusHaapala you also earn more though
love both but tri tip needs slightly lower heat to be tender... picahna can handle it bc of fat i reverse at 275 with Tri tip
In new Zealand you would ecpect to pay $22.00 kg Nz or $13.00 eruo's . 2023 prices i don't think we realize how lucky we are
I personally love the Tri-tip over the Picana and the heart of the Shoulder Clod over the Brisket.
Great video as always! I just ordered my very own Pitmaster X Apron from Xapron, I can't wait! One question... where can I get a knife holder like the one you use? Is that a Wusthof item? I didn't see a link for that little guy. I guess any butcher supply or restaurant supply catalog would have them, but if you can let me know, it would save a bit of searching! Great work, keep it up, love what you are doing!
Tri tip is awesome....but hard to find. Only 2 tri-tips per carcass is why.
The Tri Tip BLOWS that shit Picanha cut away. If the Brazilians didn't bring it to the masses via TH-cam channels, it would still be an EXTREMELY cheap cut of meat. I would take ANY cut of beef over Picanha.
Tri-Tip is pretty popular in California and that's where I fell in love with it while vacationing there. About 10-15 years ago, if I asked our grocery store butcher here in St. Louis, Missouri if they had tri-tip they looked at me like I had three heads. Some of them knew what it was, but they always had to cut it for me. Lately they've been keeping vacuum packed tri-tip in stock, but it's pretty much a hit and miss venture finding a store with some in stock. I'm not saying my method is right or wrong, but I typically sear the crap out of each side for about 5 minutes, then cook it on indirect heat. I've had excellent luck with that method, but I'm not going to discount other methods as well. Perhaps I'll try it Pitmaster's cooking style to see how it works. Thanks for the video! /voted and subscribed
Check out bolyards meat and provisions in Maplewood. They have prime aged tri tips.
Hello PitmasterX, amazing video as always. may i have a link to the other knife in this video please?
Couldn't stop thinking of Gordon Ramsay when he grilled the salad
If you like trip tip, it’s okay pick trí tip. But let’s be real, picanha is way better and the fact that you bring in the price into the picture of picking either or just goes to show you Picanha is better.
that big fly was really buggin me...….lol
Tri-tip is easily my favorite cut for all types of cooking.
Hi. I'm from Brazil but I'm living in Veldhoven. Have you ever tried a Brazilian cut called "fraldinha"? If you didn't, you should. I used to find this at Makro.
FYI Picanha is called "sirloin cap" or "rump cap" in the US.
going to try wagyu for the first time next month, i cannot wait! ive never had picana but i love tri tip
It's been a month, did you try it?
yes, i have, it was the juiciest steak ive ever had, it was cooked to perfection
i dont exactly remember what score it was
Gugas OCD is on overdrive after watching this dude clean a pichaña
Picania please but cut across the grain thank you
The prices for 300+ grams after trimming the fat is bloody steep for both cuts!
Why not buy it already trimmed? The fat is flavor but it's removed.
In België zijn ze beiden rond de 28-35€ voor Ierse black angus
Flat Iron steak vs Filet steak ... sous vide style, without any other flavors in the bag, just salt and pepper before eating
Stifterable gross
The tri-tip has become an extremely popular cut and the price has gone up in recent years...
I have yet to try picanha but ever since I got my weber grill and found a good brand of natural lump mesquite charcoal, tri-tip has become my go-to. Even over ribeye.
50 Euros for a cut of beef? wow! here in California each of those steaks is $20 USD, and the picanha is actually closer to $15
Thank God. Someone who speaks in celcius.
55 euros for picanha... geez it’s like 8 dollars at Winn Dixie Florida USA
I bet Picaña is better
Picanha, because it comes from Brazil, and we speak portuguese in Brazil not spanish as your fucking indian mexican neighbour.
emerson coelho Brazil is a shit hole last time I checked.
Both are great. I live on the west coast here in Ca. So my go to is Tri Tip. We can buy it anywhere.
Tri-tip it is!!! A piece as big as the one you used, for how many people can i serve this?
So, it ultimately came down to price.
Wtf!!! 55euros for that Picanha! In Sweden from Swedish meat that is tbh the best meat in EU you pay like 25-30euros for that size of meat
A whole Picanha is only about $20 over here in the US. Move here man!
didn't you forget to add black papper on tht steak ?? Tought you say don't add first because it might burn and it taste bitter .. But in the end you didn't even add black pepper ? hahaha
Others would say you only use salt on picanha.
Another great video! I enjoy and learn from them.
looks too big for a pure picanha.
Cant get past "Horrible burnt fat flavor". You mean the best part of a steak!?
What is the difference between Tri Tip & Picaña? They both look the same.
Great cook of 2 great cuts of meat. I've done both by sous vide and on a smoker. Looks like I need to try both on the grill.
Yes do a tri-tip against London broil
lol they both tough and dont pull apart without tug of war
Wow, love both cuts, everything looks delicious except for the…hold the ANCHOVIES please! Great video thank you.
Try sherwood foods from Ireland they do pichana for £20 they deliver to Holland I think
Tri Tip should be cooked over a flame. Burnt and rare SusieQ and pick de Gallo not salsa verde. Santa Maria Style
Fly at 4:18
I just picked 3.8lbs of picanha for $19.01 at my local grocery store. They sell it for $4.99 a pound.