Picanha Steak Recipe
This picanha steak recipe is a make-at-home version of a Brazilian specialty. Pan-seared picanha, finished off in the oven, is both tender and delicious.
Servings: 6
Calories: 281kcal
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.