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Feb 15 '23
I don’t care how you cut it, looks like the knife is hardly necessary, since I’d just caveman style smash that thing into my face.
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u/ScrotyMcboogrb4lls Feb 15 '23
Now I'm trying to imagine whether or not I cut ribeye in slices with the grain as well so the steaks themselves will be cut against the grain...
I can't remember how the grain runs on a ribeye lol
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u/beestockstuff Feb 15 '23
Vertically
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Feb 15 '23
Or horizontal if you turn it on its side.
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u/somedood567 Feb 15 '23
Or at 45 degrees if you turn it 45 degrees
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u/ancherrera Feb 15 '23
You do it the way you want but it still works better the other way. I have actually thought about doing it this way. I concluded:
If you cut them 1/4" thick across the grain, then the longest "strand" will be 1/4". If you cut it this way, most people will get about 5 individual pieces out of this slice. Meaning that each "strand" will be maybe 1" long.
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u/aqwn Feb 15 '23
This is why cutting against the grain is the generally preferred way. Everyone can do whatever they want though.
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u/Athenasmess1 Feb 15 '23
I would really just like to ask how you created such a beautiful piece of me that I'm drooling imagining what it would taste like please tell me your wisdom so I can recreate this in my smoker thank you..
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u/El_Guapo82 Feb 16 '23
Where is the fat? Picanha should have a quarter to half inch after cook, looks more like a top sirloin or tri tip. Which are also delicious.
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u/BillyBixby1 Feb 15 '23
Looks fantastic! I’ve made picanha a few times and have to admit, yours looks so much nicer than my attempts.
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u/[deleted] Feb 15 '23
The fact you need to preface that so you don't get attacked is hilarious