• Accessories
  • Recipes
  • Support
Picanha Caveman Style
Type of dish: Beef
Number of persons: 4 to 6

Caveman Style, actually an ancient cooking technique that is currently very popular again. Caveman Style means that you cook the meat directly on the coals. No grill or Plate Setter is used. The Bastard Grill or Plate Setter. It is important to The Bastard It is important to heat up the coals quite high so that the meat can sear right away. You start with the Caveman Style and then you slowly cook the picanha indirectly until it has reached the right temperature. You serve a home-made chimichurri with this dish. A chimichurry is a sauce from Argentina. The sauce is prepared with a lot of fresh herbs and vinegar, olive oil. This fresh and sour sauce goes very well with this Picanha Caveman Style recipe.

Curious to see the video of this recipe? Then check out our Instagram account @thebastard.official

Cooking time: Short |

Preparation time: Short |

Temperature: 350°C, direct

What do you need?

  • 1 Picanha (Tail)
  • 12 grams of coarse sea salt
  • 1 bunch of parsley
  • 1 bunch of basil
  • ½ spring onion
  • 1 red onion
  • 1 shallot
  • ½ red pepper
  • 500 grams of tomatoes without flesh
  • 100 grams Taggiasche olives without stone
  • 100 grams green olives without stone
  • 3 cloves of garlic
  • 250 ml olive oil
  • 75 grams of capers
  • 100 ml herbal vinegar
  • 20 grams of oregano
  • Salt and pepper to taste
Picanha Caveman Style Recipe The Bastard

Preparation method

Remove the membranes from the meat, but leave the fatty side and cut it into lozenges. Rub the fatty side well with the 12 grams of sea salt.

Heat the charcoal until it is red hot (350°C, instant), wipe away (with a magazine or BBQ glove) the outer layer of ash. Place the Picanha directly on the hot coals with the fat side first (Caveman Style) and leave for at least 6 to 7 minutes, then turn.

Take the meat out and bring the temperature down to around 110°C and put your platesetter under your grill and insert a thermometer into the thickest piece of your meat and set the core temperature to 49°C.

Wash and dry all the herbs and chop them finely. Clean and finely chop the onions and shallots. Remove the seeds from the red pepper and finely chop the pepper as well. Wash the tomatoes and cut into quarters, remove the seeds and cut small cans from the tomatoes. Cut fine rings from both the green and black olives. Clean the garlic, crush it and chop finely.

Mix all the ingredients together and add the olive oil, then the vinegar and add some salt and pepper to taste.

Once the meat has reached the right temperature, let it rest for at least 10 to 15 minutes before cutting it. Present on a robust board together with the Chimichurri.

Did you make it? Share on social #BASTARDCOOKING and let us enjoy!