The **Now Eating** Thread

Sonea Fifer said:
Never heard of Picanha steak before but after enjoying Fillet recently I thought I would give this one a try tonight:

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Been eating them for years and is one of my favs.

I get the pan hot, salt and oil the steak and with a timer I turn the steak every 1 minute for around 8 - 9 minutes and then rest.
It is very easy to overcook Picanha and spoil it.

Enjoy :)
 
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aVdub said:
Been eating them for years and is one of my favs.

I get the pan hot, salt and oil the steak and with a timer I turn the steak every 1 minute for around 8 - 9 minutes and then rest.
It is very easy to overcook Picanha and spoil it.

Enjoy :)
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8-9 seems a long time? I usually pan fry my steaks as well but only about 2-3 mins each side for medium rare.
 
RollerBall said:
8-9 seems a long time? I usually pan fry my steaks as well but only about 2-3 mins each side for medium rare.
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Small and thinner steaks I would reduce down to 5 - 6 minutes, but usually have thicker steak, but should amend that to 7 - 8 minutes as it was my error.

The turning makes all the difference for me and one I do with fillet - rump and sirloin as well.
 
aVdub said:
Small and thinner steaks I would reduce down to 5 - 6 minutes, but usually have thicker steak, but should amend that to 7 - 8 minutes as it was my error.

The turning makes all the difference for me and one I do with fillet - rump and sirloin as well.
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Interesting. I vaguely remember seeing a food lab-esque YouTube video ages ago with burgers and number of flips and didn't find much difference.
Might try flipping my next steaks a bit more and see how it comes out.
 
RollerBall said:
8-9 seems a long time? I usually pan fry my steaks as well but only about 2-3 mins each side for medium rare.
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Agreed. For a thicker steak I give it about two minutes on each side and one minute on the fat cap. Also add butter and give it a good rest covered in foil. Thinner steaks might not get much more than a minute per side (assuming they are looking good).
 
RollerBall said:
Interesting. I vaguely remember seeing a food lab-esque YouTube video ages ago with burgers and number of flips and didn't find much difference.
Might try flipping my next steaks a bit more and see how it comes out.
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I cannot remember who it was, but see a pro chef cook the steak (Picanha) a minute a side for those times years ago and enjoyed the results.

I now do the same with other steaks and for me it produces a pretty decent steak.
 
Mr Badger said:
Agreed. For a thicker steak I give it about two minutes on each side and one minute on the fat cap. Also add butter and give it a good rest covered in foil. Thinner steaks might not get much more than a minute per side (assuming they are looking good).
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Try the rapid turn and see if the results change...

There are results online for doing it this way.
 
Mr Badger said:
Agreed. For a thicker steak I give it about two minutes on each side and one minute on the fat cap. Also add butter and give it a good rest covered in foil. Thinner steaks might not get much more than a minute per side (assuming they are looking good).
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Yeah this is more like my style.

I also salt the **** out of the cap. I mean like a salt crust, really oversalt it. I usually wet my finger to pick up salt I've cracked into my palm then mush it all over it.

It helps it render with such quick cooking times and gives you a little salty burst when you eat it alongside the steak.
 
aVdub said:
Try the rapid turn and see if the results change...

There are results online for doing it this way.
Click to expand...

Why stick with the technique I have fine tuned over the years to deliver steak just how I like it, when I can gamble a fine cut of meat (and my dinner) to copy some random dude showing off to get views online...

:D
 
RollerBall said:
Yeah this is more like my style.

I also salt the **** out of the cap. I mean like a salt crust, really oversalt it. I usually wet my finger to pick up salt I've cracked into my palm then mush it all over it.

It helps it render with such quick cooking times and gives you a little salty burst when you eat it alongside the steak.
Click to expand...

Maybe I don't go quite so mad with the salt, but yes absolutely pat the steak dry, give it a good seasoning and leave it at room temperature for 30 minutes before cooking.
 
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