Just cooked a couple yesterday. When it cooled down, I sliced it thin and stored it in the fridge in its own juices.
The next day (today) I will eat a slice almost every trip through the kitchen until it's gone.
I've been using this method to reheat steak from America's Test Kitchen. It takes quite awhile but it's nearly identical to when you pull it off the grill.
1. PREHEAT
Preheat oven to 250 degrees. Place leftover steaks on a wire rack set in a rimmed baking sheet for at least 30 minutes prior to reheating.
2. REHEAT
Transfer baking sheet to oven and warm until the steaks register 110 degrees (roughly 30 minutes for 1½-inch-thick steaks, but timing will vary according to thickness and size).
3. SEAR
Pat the steaks dry with a paper towel and heat 1 tablespoon of vegetable oil in a 12-inch skillet over high heat until smoking. Sear the steaks on both sides until crisp, 60 to 90 seconds per side.
4. REST
Let the steaks rest for five minutes before serving. After resting, the centers should be at medium-rare temperature (125 to 130 degrees) when temped with an instant-read thermometer.
Definitely sandwich.
Try this, make slices, not too thin, coat in flower and shallow fry in oil for a minute a side or so. Keeps it juicy and adds crunch. Put slices on a sandwich with some mayo, raw onion, lettuce if available, maybe some pickles or jalapenos.
Also good, I do love raw onion tho, thinly sliced. Amazing texture and flavour. But pickled onions are great as well, but I prefer pickled cucumber and raw onion combo.
Not in my experience.
At best it's selling right now for the same inflated price range as sirloin (cause it is sirloin), round, and chuck. Though on the higher end of the spread.
But because it's the internet fad cut I mostly only run into it as higher end beef (Wagyu, Prime, Pastured stuff at farmers markets). At prices that kinda aren't worth it for what the cut is.
I certainly wouldn't call any of it that affordable. But then even 80/20 ground beef is regularly $8/lb where I'm at.
No, religiously there are a ton of people out there that can’t eat it. I’d assume that’s the biggest reason, and besides that I think a lot of people think of pigs as dirty creatures and can’t separate their stereotypical lifestyle from the good, clean meat that comes from them. And if I’m not mistaken, way back in the day pork often transmitted diseases more often than other meats, and that is the original reason for a lot of the religious aversion to pork. It was safer not to eat, and now that tradition holds strong. Same reason that shellfish are not eaten in some religions. Beyond that, some people (like my father) just don’t like pork. That I don’t get, but to each his own I guess lol
I wrap it in foil and bake on low to warm it up without over cooking it and either enjoy as is, slice and add to salad, stir fry, or sandwiches. You could always cube it and make fried rice. Kinda endless ways to enjoy.
You can also warm up a steak without over cooking it in the microwave IF you turn the power level down to a 5-8 and keep an eye in it. Depending on the size, 30-60 seconds.
Steak sandwich, stir fry or any Asian dish, tacos, if you just want to reheat it, slice it drop the slices in a Ziploc, heat in a pot of water at 140-150 until it warms up.
Make some horseradish sauce, some yellow mustard, lettuce, tomato, onion, two types of your favorite cheeses, or even better Castello havarti herbs and spices, maybe sub the yellow mustard for some blue plate mayo, some roasted garlic, salt & pepper. That sounds pretty decent. Buttered sour dough bread
Leftovers?
Dice it up and put New Orleans style blackening spice all over it. Sear it up with a bit of oil to reheat.
Put it over a bed of good chips/tostadas. Tostitos are actually good if you're not from Texas and can't get HEB Bakery made chips. The On The Border brand is also pretty good.
Top the whole thing with a basic Texas queso of Velveeta and Rotel.
Eat it with a fork or just have a bunch of napkins ready.
Enjoy.
Rare is good! But my problem is that white fat that didn't render. There a lot of flavors missed. Just saying! Huge difference. Soon I will advise... But love the effort!
Just cooked a couple yesterday. When it cooled down, I sliced it thin and stored it in the fridge in its own juices. The next day (today) I will eat a slice almost every trip through the kitchen until it's gone.
You know, I can make grand plans for my leftover tri tip but this is ultimately what happens every time
I’m glad I made my first tri tip over the weekend. Holy crap it’s a good cut of meat
Where are the pics?
https://photos.app.goo.gl/znoCH2utDwrkkNYV8
Picanha leftovers? What's that?
Tacos
Tacos de picaña👍, very good idea. Had them once in a mexican restaurant, taste delicious, same as tacos de arrachera and sirloin
Thin bite size slices, with tortellini in a gorgonzola cream sauce is my favorite for using up leftover steak.
I've been using this method to reheat steak from America's Test Kitchen. It takes quite awhile but it's nearly identical to when you pull it off the grill. 1. PREHEAT Preheat oven to 250 degrees. Place leftover steaks on a wire rack set in a rimmed baking sheet for at least 30 minutes prior to reheating. 2. REHEAT Transfer baking sheet to oven and warm until the steaks register 110 degrees (roughly 30 minutes for 1½-inch-thick steaks, but timing will vary according to thickness and size). 3. SEAR Pat the steaks dry with a paper towel and heat 1 tablespoon of vegetable oil in a 12-inch skillet over high heat until smoking. Sear the steaks on both sides until crisp, 60 to 90 seconds per side. 4. REST Let the steaks rest for five minutes before serving. After resting, the centers should be at medium-rare temperature (125 to 130 degrees) when temped with an instant-read thermometer.
So basically cook it again? I’ll keep eating my leftovers cold lol
Buy an immersion circulator at that point.
Why do you need to re sear it ? The dry heat of the oven shouldn’t affect the bark
Yeah I always skip that step, but I have a convection oven so I'm not sure if that makes a difference
Definitely sandwich. Try this, make slices, not too thin, coat in flower and shallow fry in oil for a minute a side or so. Keeps it juicy and adds crunch. Put slices on a sandwich with some mayo, raw onion, lettuce if available, maybe some pickles or jalapenos.
This but not raw... quick pickle some red onions
Also good, I do love raw onion tho, thinly sliced. Amazing texture and flavour. But pickled onions are great as well, but I prefer pickled cucumber and raw onion combo.
With eggs the next morning.
shhh, this is the last affordable piece of meat. Don't show it off like that!
Not in my experience. At best it's selling right now for the same inflated price range as sirloin (cause it is sirloin), round, and chuck. Though on the higher end of the spread. But because it's the internet fad cut I mostly only run into it as higher end beef (Wagyu, Prime, Pastured stuff at farmers markets). At prices that kinda aren't worth it for what the cut is. I certainly wouldn't call any of it that affordable. But then even 80/20 ground beef is regularly $8/lb where I'm at.
Are people just unaware of pork?
No, religiously there are a ton of people out there that can’t eat it. I’d assume that’s the biggest reason, and besides that I think a lot of people think of pigs as dirty creatures and can’t separate their stereotypical lifestyle from the good, clean meat that comes from them. And if I’m not mistaken, way back in the day pork often transmitted diseases more often than other meats, and that is the original reason for a lot of the religious aversion to pork. It was safer not to eat, and now that tradition holds strong. Same reason that shellfish are not eaten in some religions. Beyond that, some people (like my father) just don’t like pork. That I don’t get, but to each his own I guess lol
What are leftovers?
Poached eggs in the morning.
Sammy. Or I will wrap it up in a tortilla. You can also chop it up and cook it with some eggs for breakfast.
Tacos or nachos?
Leftovers?
I wrap it in foil and bake on low to warm it up without over cooking it and either enjoy as is, slice and add to salad, stir fry, or sandwiches. You could always cube it and make fried rice. Kinda endless ways to enjoy.
You can also warm up a steak without over cooking it in the microwave IF you turn the power level down to a 5-8 and keep an eye in it. Depending on the size, 30-60 seconds.
Defrost mode to reheat steak. Works amazingly well for a microwave.
Still wrapped in foil?
Of course not.
Microwaving metal is generally a bad idea.
Source?
I made it up.
Steak sandwich, stir fry or any Asian dish, tacos, if you just want to reheat it, slice it drop the slices in a Ziploc, heat in a pot of water at 140-150 until it warms up.
Sour dough roll. Quick pickled red onions. Smoked cheddar. Whole green chilies from a can. Homemade Chipotle mayo.
Make the roll like garlic bread in the oven. Best sando you will ever have.
Eat it
if you have trader joe’s hash browns do those w/steak and eggs (1/4 “ slices) just warm steak in a hot pan, 20-30 seconds per side
grill up some pineapple. well seasoned picanha and pineapple is good eating. bit of salt and chili flakes on pineapple
Make some horseradish sauce, some yellow mustard, lettuce, tomato, onion, two types of your favorite cheeses, or even better Castello havarti herbs and spices, maybe sub the yellow mustard for some blue plate mayo, some roasted garlic, salt & pepper. That sounds pretty decent. Buttered sour dough bread
Is this cut under a different name at grocery store butchers? Never see it
Eso todavía hace muuu
These are cheaper and taste better imo than a NY strip...
Sliced on some nice bread with caramelized onions
I prefer to have it a bit more on the medium side, but this looks mouth watering
Oh hell yeah, that is close to perfection. I'm sure you were kidding about there being any leftovers. If you weren't, then you're a terrible person.
I’m pretty sure there wouldn’t any leftovers, that looks amazing!!!
Leftovers? Dice it up and put New Orleans style blackening spice all over it. Sear it up with a bit of oil to reheat. Put it over a bed of good chips/tostadas. Tostitos are actually good if you're not from Texas and can't get HEB Bakery made chips. The On The Border brand is also pretty good. Top the whole thing with a basic Texas queso of Velveeta and Rotel. Eat it with a fork or just have a bunch of napkins ready. Enjoy.
steak and eggs in the morning
The Argentinian deli near me puts them on sandwiches. Don't forget the chimichurri.
Steak and egg breakfast
Leftovers???
Drop the cooking method!
Leftovers?
Steak salad
After it cools i usually dice it and cook it in a pan really quick and make quesadillas with it lol
What are Picahna leftovers? All jokes aside - steak and eggs the next morning!! so good
Actually that wouldn’t be a problem. Would surprised if that wasn’t polished in one sitting.
Why didn't you just eat it all?
Rare is good! But my problem is that white fat that didn't render. There a lot of flavors missed. Just saying! Huge difference. Soon I will advise... But love the effort!
Looks like a brain been cooked
That meat isn’t done
The thing is….With me, there are NO leftovers MUAhahahha
In my mouth.
Nobody knows…
Left overs? I was hoping to make a sandwich with them last time but there was a slight problem, there were no left overs at the end of the day.
How do I enjoy picanha leftovers? Very much, thank you for asking
Too rare for me.
Looks good but just a little too raw for my taste.