Chef Big DA high-precision breakfast execution featuring smoke-kissed picanha, poached eggs, and a silky smoked paprika hollandaise over toasted ciabatta.
Season the picanha aggressively with salt and pepper. Allow it to sit at room temperature to ensure even heat penetration.
Score the fat cap in a crosshatch pattern to maximize surface area for the smoke.
Prepare your smoker or live-fire grill for two-zone cooking, aiming for an ambient temperature of 275°F.
Place the picanha on the indirect side of the grill. Smoke until the internal temperature reaches 115°F.
Use post oak or hickory for a robust flavor profile.
Move the steak to the direct heat zone. Sear the fat cap until crispy and mahogany-colored, reaching a final internal temp of 130°F for medium-rare. Rest for 10 minutes.
While the meat rests, whisk egg yolks and lemon juice in a glass bowl over a pot of simmering water (bain-marie) until thickened and pale.
Do not let the bowl touch the water or you'll scramble the eggs.
Slowly drizzle in the hot melted butter while whisking constantly to create a stable emulsion. Fold in the smoked paprika and a pinch of salt. Keep warm.
Poach the eggs in simmering water with vinegar for 3-4 minutes until the whites are set but the yolks remain liquid.
Slice the rested picanha against the grain into thin ribbons. Place a generous portion over the toasted ciabatta, top with a poached egg, and drape with the hollandaise. Garnish with chives.
The key to this dish is the temperature differential between the cold, velvety hollandaise and the hot, wood-fired steak. Use post oak for the cleanest smoke profile. If you don't have an offset smoker, a pellet grill at high heat with a sear plate will suffice, though you'll lose some of that industrial-grade bark. Ensure your hollandaise is properly emulsified; if it splits, you've lost the Michelin-star moment.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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