Ribeye skewer Black Angus Premium Grassfed ARG
Ribeye skewer Black Angus Premium Grassfed ARG
Picanha is a beautiful steak/roast that you can prepare in various ways. Below you will find a useful guideline. Scroll through and choose your preparation method!
Prepare picanha low and slow (grill & cook through)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to come to room temperature.
Preheat the oven to 120C for nice cooking and the pan or grill to maximum heat. Bake or grill the meat until brown on all sides in a large pan with butter or on the grill until it is is completely brown and the any fat edge nice and crunchy
Move the meat to the preheated oven, place the fried steak in an oven dish and add the shortening.
Time: Use the schedule below for your own planning, these times are indicative. Always measure the core temperature of these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before carving/serving.
Season the meat after searing or afterwards with salt and pepper or rub of your choice
Core final temperatures
Rare 52C Medium rare 54C
Medium 57C
Rose/Welldone 62C
Take into account a total preparation time of 1.5 hours
Reversed sear Picanha (cook & grill)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to come to room temperature.
Heat the oven or BBQ at 60C.
Cook the meat to the core temperatures below -2 degrees. The last 2 degrees are added during grilling.
Grill or fry the meat until brown and crunchy on all sides until the desired core temperature has been reached.
Measure with these types of meat always the core temperature. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before carving/serving.
Season the meat after searing or afterwards with salt and pepper or rub of your choice
Core final temperatures
Rare 52C (beef, veal)
Medium rare 54C (beef, veal)
Medium 57C (beef, lamb, veal)
Rose/welldone 62C (lamb)
Take into account a total preparation time of 2 hours.
Preparation Picanha Sous Vide
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to come to room temperature.
Preheatthe warm water bath so that the times below are correct. Make sure you have a sealed vacuum bag (you can season the steaks yourself and vacuum pack them again if necessary. But normally the package can be placed straight into the warm water bath.
Time, set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the BBQ until golden brown, you can also use a burner by grilling it off. or burning, the temperature no longer rises.
Rest, let the steak rest for 10 minutes before cutting/serving.
Season the steak only halfway through or afterwards with salt and pepper or rub of your choice
Sous vide stick setting value for picanha
Rare: 52C in 3 hours
Medium/Rare: 54C in 3 hours
Medium: 56C in 3 hours
Ingredients
rundvlees 86%, marinade 6% [plantaardige olie (raapzaad, zonnebloem), groenten (paprika, ui, knoflook), zout, specerij (peper, jalapeno peper, chili, komijn), maltodextrine, aroma, paprikaconcentraat, gerookte maltodextrine, kruiden], marinade 6% [plantaardige olie (raapzaad, zonnebloem), groenten (knoflook, ui), zout, aroma, peper, kruiden (bieslook, dille, peterselie, dragon, rozemarijn), kurkumaextract]Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 1049.79 |
| Energie (kcal) | 251.14 |
| Vet (g) | 18.22 |
| Verzadigd vet (g) | 4.88 |
| Koolhydraten (g) | 1.52 |
| Suikers (g) | 0.73 |
| Vezels (g) | 0 |
| Eiwitten (g) | 19.97 |
| Zout (g) | 0.88 |
Ribeye skewer Black Angus Premium Grassfed ARG
+ Flavour enhancers for the BBQ
+ 2,99 |
Steenoven stokbrood wit
+ 6,99 |
Plukbrood kaas&ui
+ 6,99 |
Plukbrood zontomaat&olijf
+ 3,99 |
100 gram kruidenboter Toscana
+ BBQ essentials
+ 17,95 |
24 aanmaakblokjes
+ 18,95 |
4,5 kg houtskool Big Green Egg
- Same day delivery or select a preferred day
- Starting at € 125,- FREE delivery.
- Quick frozen and vacuum packed
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Product Information
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Preparation
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Picanha is a beautiful steak/roast that you can prepare in various ways. Below you will find a useful guideline. Scroll through and choose your preparation method!
Prepare picanha low and slow (grill & cook through)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to come to room temperature.
Preheat the oven to 120C for nice cooking and the pan or grill to maximum heat. Bake or grill the meat until brown on all sides in a large pan with butter or on the grill until it is is completely brown and the any fat edge nice and crunchy
Move the meat to the preheated oven, place the fried steak in an oven dish and add the shortening.
Time: Use the schedule below for your own planning, these times are indicative. Always measure the core temperature of these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before carving/serving.
Season the meat after searing or afterwards with salt and pepper or rub of your choice
Core final temperatures
Rare 52C Medium rare 54C
Medium 57C
Rose/Welldone 62C
Take into account a total preparation time of 1.5 hours
Reversed sear Picanha (cook & grill)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to come to room temperature.
Heat the oven or BBQ at 60C.
Cook the meat to the core temperatures below -2 degrees. The last 2 degrees are added during grilling.
Grill or fry the meat until brown and crunchy on all sides until the desired core temperature has been reached.
Measure with these types of meat always the core temperature. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before carving/serving.
Season the meat after searing or afterwards with salt and pepper or rub of your choice
Core final temperatures
Rare 52C (beef, veal)
Medium rare 54C (beef, veal)
Medium 57C (beef, lamb, veal)
Rose/welldone 62C (lamb)
Take into account a total preparation time of 2 hours.
Preparation Picanha Sous Vide
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to come to room temperature.
Preheatthe warm water bath so that the times below are correct. Make sure you have a sealed vacuum bag (you can season the steaks yourself and vacuum pack them again if necessary. But normally the package can be placed straight into the warm water bath.
Time, set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the BBQ until golden brown, you can also use a burner by grilling it off. or burning, the temperature no longer rises.
Rest, let the steak rest for 10 minutes before cutting/serving.
Season the steak only halfway through or afterwards with salt and pepper or rub of your choice
Sous vide stick setting value for picanha
Rare: 52C in 3 hours
Medium/Rare: 54C in 3 hours
Medium: 56C in 3 hours
Ingredients
rundvlees 86%, marinade 6% [plantaardige olie (raapzaad, zonnebloem), groenten (paprika, ui, knoflook), zout, specerij (peper, jalapeno peper, chili, komijn), maltodextrine, aroma, paprikaconcentraat, gerookte maltodextrine, kruiden], marinade 6% [plantaardige olie (raapzaad, zonnebloem), groenten (knoflook, ui), zout, aroma, peper, kruiden (bieslook, dille, peterselie, dragon, rozemarijn), kurkumaextract]Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 1049.79 |
| Energie (kcal) | 251.14 |
| Vet (g) | 18.22 |
| Verzadigd vet (g) | 4.88 |
| Koolhydraten (g) | 1.52 |
| Suikers (g) | 0.73 |
| Vezels (g) | 0 |
| Eiwitten (g) | 19.97 |
| Zout (g) | 0.88 |