As a brazillian, let me say this is not correct. You can do the picanha whatever way you want. But the "authentic" one uses only salt. Also, the meat has a thick layer of fat, around 2cm. and the ideal is that you make the fat very grilled with golden color and red inside. otherwise the meat gets too dry. if any other brazillian is here, please correct anything I said wrong, after all I'm no professional.
Okay.
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As a brazillian, let me say this is not correct. You can do the picanha whatever way you want. But the "authentic" one uses only salt. Also, the meat has a thick layer of fat, around 2cm. and the ideal is that you make the fat very grilled with golden color and red inside. otherwise the meat gets too dry. if any other brazillian is here, please correct anything I said wrong, after all I'm no professional.