Picanha King of Steaks Beefsteak Club Beef Up Your BBQ

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=QmKocI401zw

Beef Up Your BBQ with Beefsteak Club Wines BBQ Lads! • The Picanha or Rump Cap steak is arguably the king of BBQ steaks! As it’s not an overused muscle, this cut remains beautifully tender and juicy, producing an amazing flavour when cooked. Cooking the steak this way will allow your BBQ guests to be served as and when they are hungry and to their own specific doneness. • The Prep: • Allow the whole steak to be ready at room temperature. Lightly score the fat cap in diagonals about an inch apart and season the steak with salt and pepper. • The Cook: • Now sear the whole Picanha fat side on BBQ until the fat has slightly rendered, then flip and sear the meat side for just a minute or two. Remove and rest for around 5 minutes. • Slice the Picanha into approximately 1.5 inch thick slices which can be set aside for cooking as and when needed. • Cook individual slices to various degrees of doneness, generally medium rare is recommended. • The serve: • Cut the slice into vertical inch thick strip strips with fat on top, and serve slices on cocktail sticks with Farofa and Chimichurri in a bowl for dunking. • Pair with a glass of Beefsteak Club Malbec, Shiraz or Cabernet Sauvignon. • Recipe by @BBQLads • Grilled on a Char-Broil Gas2Coal 2.0 • Fueled by Big K Charcoal • Find out more: www.beefsteakclubwines.com • #beefsteakclub #bbqlads #charbroil #beefupyourbbq #bbq #steak #drinkresponsibly

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