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Easy Picanha Steak

Picanha Recipe

Brazilian Picanha is a flavorful cut of beef known for its thick fat cap, which renders and crisps beautifully during cooking. It’s a staple in Brazilian steakhouses, often served in churrasco style.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Brazilian
Servings 2 people
Calories 450 kcal

Equipment

  • 1 Grill or Cast-Iron Skillet
  • 1 Chef’s Knife
  • 1 Cutting Board
  • 1 Tongs
  • 1 Instant-Read Thermometer Optional, to ensure desired doneness

Ingredients
  

  • 2 Ibs Picanha Steak
  • 1 Tablespoon Coarse Sea Salt
  • 1 Teaspoon Black Pepper Optional, freshly ground
  • 1 Tablespoon Vegetable Oil

Instructions
 

  • Prep the Meat
    Start by locating the grain direction in the Picanha steak and slice it into 1 to 1.5-inch thick steaks against the grain. Leave the fat cap intact for optimal flavor.
    Prep the Meat
  • Season the Meat
    Generously season each side of the steak with coarse sea salt. Sprinkle black pepper on both sides if desired for additional flavor.
    Season the Meat
  • Prepare the Grill
    Preheat your grill to medium-high, around 400°F. If using a skillet, heat it over high heat and add a tablespoon of vegetable oil once hot.
  • Sear the Steak
    Place the steaks on the hot grill, fat side down if possible, or in the skillet. Sear each side for 4-5 minutes or until a dark crust forms.
    Sear the Steak
  • Reduce Heat and Cook to Desired Doneness
    Move steaks to indirect heat on the grill or lower the skillet heat to medium-low. Grill or cook for another 5-10 minutes, checking the internal temperature with an instant-read thermometer:
    Rare: 125°F
    Medium Rare: 135°F
    Medium: 145°F
    Cook to Desired Doneness
  • Rest the Meat
    Transfer the steaks to a cutting board and let them rest for about 5 minutes. This step allows the juices to redistribute within the meat, keeping it tender.
    Rest the Meat
  • Slice and Serve
    Slice the steaks against the grain for maximum tenderness and serve immediately. Enjoy with your favorite sides!
    Slice and Serve Meat

Video

Notes

  • Fat Cap Considerations: Leave the fat cap on the steak for richer flavor and tenderness. It will render down and become crispy, adding a fantastic texture.
  • Salt Timing: For a more intense flavor, salt the steak up to an hour before cooking.
  • Use High Heat: A hot grill or pan is essential to get a nice crust on the steak’s surface.
  • Resting the Meat: Resting for 5-10 minutes after cooking helps maintain moisture and tenderness.
Keyword Beef, Brazilian Cuisine, Grilling, Picanha, Steak