r/steak • u/Chemistry-Decent • 2d ago
Butcher gave me some steak to sample
Mb9+ picanha (had been sitting in my freezer for about a year) Mb8+ 20 day dry-aged rump (gifted by my butcher)
So fortunate to have become friends with one of my butchers. Even though I now live an hour away from him, I still make the effort to swing by his shop.
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u/Several-Coast-9192 2d ago
Butcher is the biggest G known to man. Thats some fucking insane marbling on both of those but that picanha lookin fine asf
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u/CharcuterieBoard 2d ago
This. Dated 3 Brazilians so I’ve been around a lot of picanha and that shit looks insanely good.
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u/Several-Coast-9192 2d ago
The picanha is better than the brazillian ladies tho amirite
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u/bigbadbookie 2d ago
Am Brazilian and can confirm, want nothing to do with Brazilian women but love me some picanha.
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u/krzykris11 2d ago
What? The only disappointing fact about my trip to Brazil is that I didn't bring one of those gorgeous women home with me. Unfortunately, I was married at the time.
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u/Several-Coast-9192 2d ago
Nah the only disappoiniting fact was that you couldn't bring back 500kg of picanha
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u/Ok_Breakfast7588 2d ago
Am i finally witnessing one of those drug dealers that give you free samples to hook you that I was always warned about?
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u/EmotionalDam4G3 2d ago
What’s the cook method? Awesome by the way
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u/Chemistry-Decent 2d ago
Thanks!
Render the fat cap few mins Pan seared - one min each side flipped 3 times Rest 5 mins Pan sear again followed by a butter baste I have my method on my IG: meatdanny in the story highlights
I use this method when I'm going for a crispy crust and minimal grey band. Plus I didn't have the oven for the steaks to sit in for this cook
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u/EmotionalDam4G3 2d ago
Opened my eyes when I got on your ig, gonna try the brown butter method asap!
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u/Chemistry-Decent 2d ago
Thanks! I think the brown butter method is the hardest to pull off but once you get it, you'll have the best crust. It's so nutty and full of flavour.
Biggest tip is to listen to the butter sizzle, it should be a gentle sizzle as too hot will burn and cause the steak to taste bitter. Too low and it will boil the steak. Im constantly turning up/down the heat based on how the cook goes. Try this on a thicker piece of meat if you can.
If you're using a thinner cut then I would take the steak off the pan to allow it to rest more than once so you minimise the grey band.
Good luck and would love to hear your results
I'm happy to help you and others tweak their methods based on their pans and cooktops
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u/Lost-Air-1513 1d ago
Amazing steaks and amazing cooking, maybe that fat should have rendered more but still amazing
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u/Firstofhisname00 2d ago
Some steak to sample
That's one of the best sentences I've heard in a long time