For all of our valued customers in the greater Bay Area, the Sacramento region, and the San Joaquin Valley… We are changing our home delivery schedule from every Tuesday to every Saturday!
BBQ Picanha Steak

BBQ Picanha Steak

INGREDIENTS:
2 FFF Coulotte/Picanha Steaks
Salt
Pepper
Garlic Powder
Onion Powder

DIRECTIONS:
1. Defrost the steaks.
2. After defrosting, bring the steaks to room temperature and season on all sides with your spices.
3. Start your grill: For a Gas Grill, turn on one burner and place your steaks next to the heat, or turn on two burners with at least one burner between them and place your steaks above the middle burner that is off. For a Charcoal Grill, rake your coals to one side of the grill and place the steaks on the side away from the coals.
4. Start your grilling on indirect heat (next to the flame). After 5-10 minutes per side, move the meat over the burners on low heat to continue cooking.
5. Once the meat hits about 110-120 degrees F internal, (depending on what level of doneness you like for your steak) move to the heat and sear at the end. For medium rare, remove from heat at around 130-145 degrees F internal, and let it rest for at least 5 minutes. (This will allow it to finish cooking, and redistribute all of the meat's juices).
6. Once it has rested, Serve, Slice and Enjoy!

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