BBQ picanha with cowboy butter sauce

The cook, step by step.

1. 1

   Step 1

   Done

   We start with this recipe when preparing the meat. We'll start by cleaning where we need to. As you can see in the picture below, we first have to remove the excess fat & sheet at the bottom of the picanha. Then it looks something like in the 2nd picture. Nicely cleaned and we are ready for the top of the picanha.

2. 2

   Step 2

   Done

   Then it is time to cut the fat cap/fat layer at the top of the picanha with a diamond shape as shown in the picture. We do this because fat tends to shrink faster than meat and if you don't do this your picanha will be bulbous during the preparation, not a bit of a shame? Just make sure you don't cut through the fat cap and just cut in the fat slightly. So we don't want to see red meat through it. After we have cut the top it is time to sprinkle it generously with coarsely ground salt. You can do this generously because the fat will make sure that this salt won't penetrate completely into the flesh.

3. 3

   Step 3

   Done

   We divide the BBQ phase into 2 parts where we cook the picanha indirectly at a dome temperature of 130 degrees Celsius to an internal temperature of 47-48 degrees. Keeps at this temperature about a 50 minutes per kilo of meat. So if you have a picanha of 1.5KG then it takes about 75 minutes in this phase before it is cooked but don't pin me on this. It is always better to use the core thermometer in such situations.

   Internal temperature: 48°C
4. 4

   Step 4

   Done

   After this it is time to convert the barbecue to direct heating above the coals and grill the picanha on both sides to an internal temperature of 51 degrees Celsius in the core. Be aware, the fat of the fat cap is going to give flames and try to move the picanha out of here as well as possible. Of course, the flames are spectacular but we want as little soot particles on our flesh as possible. So that's why.

   Internal temperature: 51°C
5. 5

   Step 5

   Done

   Then when the internal temperature is reached, the picanha of the BBQ can. It is now time to cover the meat slightly with aluminum foil and let rest for 10 minutes. These 10 minutes give the moisture that lies on the surface time to withdraw into the meat. Which ultimately benefits the taste experience. And this also ensures that your meat does not run empty when cutting. That would be a shame, of course.

   10m
6. 6

   Step 6

   Done

   While resting we can prepare the cowboy butter sauce. Make sure you melted the butter in advance. Add the juice of half lemon and Dijon mustard and stir well. Then chop the garlic, chives and parsley and add it. Then add all dried spices and stir thoroughly.

7. 7

   Step 7

   Done

   After you make the sauce, it's time to cut the picanha. It is very important that you cut the meat against the thread. So take a good look at how the threads run over the flesh and cut into it. The shorter the thread, the tenderer the meat. Then dip your sliced meat into the sauce as dip sauce or pour it over it, it's just what you like. Bon appetit!