Recipe:
For the Salvaje Selection picaña, we propose 2 alternatives:
1. Grill it whole, starting with the fat side down, over slow wood fire (your hand should be able to hold at 2 cm above the grill for up to 10 seconds).
Once you feel the other side (not in contact with the grill) is warm, flip it.
Then season to taste with: salt, pepper, fresh rosemary, garlic, fresh oregano, or even a personal chimichurri blend works as a very efficient marinade for cuts of this size.
It is recommended not to cook the picaña for more than 25 minutes after flipping, as the ideal is to eat this cut juicy.
When removing from the grill, let it rest on a baking sheet, covered with aluminum foil, to retain a good amount of moisture.
2. If using a cast iron skillet that can be used on a stovetop or directly on the grill, we recommend a “Darto” or “Lodge” style cast iron pan.
For this, cut steaks from the picaña by slicing through it from the top toward the vertex of the triangle it forms.
This way you will cut the grain correctly, improving its texture when chewing and guaranteeing a superior mouthfeel.
Heat the skillet over the fire while a generous cube of butter melts.
Then add a splash of extra virgin olive oil, a crushed garlic clove, and a fresh herb.
Sear the picaña steaks on both sides and ensure they have a good golden crust on both faces. Maximum 4 minutes per side. 2 minutes per side for very juicy, 3 minutes per side for juicy, and 4 minutes per side for “medium-rare.”
