[matched_content] PCA has become one of those staple steak cuts that every YouTuber has cooked but it seems like everyone pretty much does the same thing. In this video, I’m going to show you my favorite way to cook PCA with some new cooking techniques that you can apply to other steaks. Additionally, I’ll show you how to make an iconic sauce in two different ways and how the technique you use can significantly change the end product. Let’s get cooking!
This is a Black Angus PCA that I found at Wild Fork. When selecting a PCA, I look for a piece that weighs between 3 1/2 and 4 lb, has full fat coverage over the top, and doesn’t have any deep gashes when flipped over. After some light trimming, I season the PCA with coarse black pepper and kosher salt. Then, I chill it in the fridge for 2-3 hours.
For this cook, we’ll be cold smoking the PCA. To start the fire, I use Fogo charcoal and a Korean newspaper for extra flavor. The goal is to cold smoke the PCA at a low temperature with a lot of smoke for about 2 hours. While the PCA smokes, I make an Italian salsa verde and pickle some shallots for added flavor and texture.
After 2 hours of smoking, I cut the PCA into steaks and season them with salt. Then, I grill the steaks over high heat, flipping every 20 seconds, until they reach the desired internal temperature. This method ensures a great crust without overcooking the steaks.
The final dish is served with the salsa verde and pickled shallots. The steaks are tender, juicy, and flavorful. The second attempt at the salsa verde turned out much better with a vibrant green color and a more textured consistency.
Overall, this dish showcases a fun and delicious way to cook PCA with some new techniques to enhance the flavor and texture of the steak. Don’t be afraid to make mistakes in the kitchen and keep experimenting to improve your cooking skills.