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Have you ever tried Picanha Steak? This tender and delicious version is a pan-seared picanha to develop a nice crust before being finished off in the oven. This picanha steak recipe is a delicious and easy make-at-home version of a Brazilian specialty!
Table of Contents
Why You’ll Love This Recipe
- This picanha steak is truly a unique cut. It has a rich, beefy flavor and is incredibly tender.
- This recipe only has TWO ingredients, including the steak.
- It’s super easy, with minimal cleanup required. Just one skillet!
Recipe Ingredients
That’s right, just picanha steak and sea salt!
Picanha Steak Recipe
Step 1: Use a knife to square up the ends of the steak, then cut the picanha with the grain into 1.5-inch thick steaks. I use two fingers to measure the thickness. Sprinkle with salt and let the meat come to room temperature.
Step 2: Preheat a cast iron skillet on high heat and preheat the oven to 350°F. Sear the fat side down first until a nice crust forms. (you’ll probably want to hold them on their sides with a pair of tongs) Then, lay the steaks flat on their sides to cook for one minute.
Step 3: Flip your steaks and continue searing for one minute until both sides are seared to perfection.
Step 4: Transfer to the center rack of the oven to bake for approximately 5 minutes.
Step 5: Carefully remove the hot skillet with oven mitts and use an instant meat thermometer to check for the desired doneness. Transfer the meat to a cutting board to rest.
Expert Tips
- Can’t find picanha? You might find this cut in your supermarket labeled as a sirloin cap with a fat cap or a rump cap, but you may have to ask your local butcher. We order beef from a local farm, so we ask for the picanha steak cut specifically.
- Less seasoning is more! The traditional way of preparing picanha steak is with salt alone as the spice. This minimalist method brings out the beefy flavor of the meat to perfection.
- Don’t overcrowd the meat. If necessary, use two skillets or cook half at a time. Please note, this will create a lot of smoke, so run your hood vent and open the windows if possible!
- Rest before cutting. With inch-and-a-half-thick steaks, you will want to let the steaks rest on the cutting board for about 7 minutes before you cut into them. It’s best to cover with a foil tent during the resting process. The juices get distributed throughout the meat as it cools, giving the best flavor.
- Don’t overcook! Use an instant meat thermometer to check for the desired doneness. The internal temperature will increase a few degrees while resting.
Frequently Asked Questions
The picanha steak is a cut popular in Brazil. If you’ve been to a Brazilian BBQ restaurant, you may have seen it grilled on long metal skewers. The picanha is cut from the rump with a thick fat layer across the top. That fat layer will be important in the cooking process, so don’t trim it off!
The picanha has a natural half-moon shape with a thick layer of fat on the top. Don’t cut it off! We are going to sizzle that in the pan to create our own cooking oil. The picanha tapers off at each end. Trim those skinny bits off so the steaks are all the same thickness for even cooking. Place the meat flat on a cutting board and use a knife to square up the ends of the steak, trimming off those tapered ends. Next, cutting with the grain, cut the picanha into one and a half inch thick steaks.
You won’t need any oil, as plenty will be created while searing the fat. Use tongs to hold the fat side down on its end to keep the meat from tipping over. This can be a little tricky, as the fat will start to render, but keep the heat high, and a nice sear will develop. As it sears, the fat will create some delicious beefy oil, which we will use to sear the sides of our picanha.
We decided to honor that here and couldn’t be happier with the result. Cooking the steak with salt alone makes it perfect for spicy sides. Of course, if you prefer some fancy garnishings, you can always try this cast iron ribeye or reverse seared t-bone.
To keep with the Brazilian theme, try a bean stew made with pinto or black beans. For a Brazilian bean flavor, choose a recipe with onions, garlic, chilies, and cumin, or adapt one you know and love similar to these dutch oven baked beans.
A side of fresh salsa would also work well. Brazilian-style salsa is made with fresh diced vegetables — tomatoes, red peppers, bell peppers, onions — with finely chopped cilantro in an oil and vinegar dressing.
Leftovers can be stored in a covered container in the fridge for up to 4 days.
Final Thoughts
Pan-seared picanha finished off in the oven, is both tender and delicious! Remember that the resting stage is an important part of the steak-cooking process if you want tender, juicy results.
Let me know how your picanha turns out! I love to hear about your results, as I’m always looking for ways to improve my recipes.
Looking for more beefy goodness? Try one of these next:
- Marinated bottom round steak
- Cast iron beef tri tip recipe with a peppercorn rub
- Cast iron skirt steak fajitas
- Dutch oven round steak
- Cast iron flat iron steak
If you tried this Picanha Steak Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Picanha Steak Recipe
Ingredients
- 3 pound picanha steak
- 1 tablespoon coarse sea salt
Instructions
- Use a knife to square up the ends of the steak, then cut the picanha with the grain into 1.5-inch thick steaks. I use two fingers to measure the thickness. Sprinkle with salt and let the meat come to room temperature.
- Preheat a cast iron skillet on high heat and preheat the oven to 350°F. Sear the fat side down first until a nice crust forms. Then, lay the steaks flat on their sides to cook for one minute.
- Flip your steaks and continue searing for one minute until both sides are seared to perfection.
- Transfer to the center rack of the oven to bake for approximately 5 minutes.
- Carefully remove the hot skillet with oven mitts and use an instant meat thermometer to check for the desired doneness. Transfer the meat to a cutting board to rest.
Notes
- You might find this cut in your supermarket labeled as a sirloin cap with a fat cap or a rump cap, but you may have to ask your local butcher. We order beef from a local farm, so we ask for the picanha steak cut specifically.
- The traditional way of preparing picanha steak is with salt alone as the spice. This minimalist method brings out the beefy flavor of the meat to perfection.
- Don’t overcrowd the meat. If necessary, use two skillets or cook half at a time. Please note, this will create a lot of smoke, so run your hood vent and open the windows if possible!
- With inch-and-a-half-thick steaks, you will want to let the steaks rest on the cutting board for about 7 minutes before you cut into them. It’s best to cover with a foil tent during the resting process. The juices get distributed throughout the meat as it cools, giving the best flavor.
- Use an instant meat thermometer to check for the desired doneness. The internal temperature will increase a few degrees while resting.
This was fantastic. I have never made a picanha before. Searing the fat first added such a great flavor when I was searing the steak. Thanks for the recipe!
That’s amazing to hear! Searing the fat first really does add so much flavor. I’m so glad you enjoyed the recipe!
Absolutely FANTASTIC!