Picanha Steak
Picanha Steak
Savor the Flavor: Perfectly Grilled Picanha, A Taste of perfection in Every Bite.
Ingredients
- 1 picanha steak (approximately 1 to 1.5 kgs)
- Salt (to taste)
- Freshly ground black pepper (optional)
- Olive oil (optional, for searing)
Instructions
1. Prepare the Steak:
- Trim the Fat: If needed, trim the fat cap on the picanha to about 1/4 inch thick. The fat cap adds flavor and keeps the meat juicy.
- Score the Fat: Lightly score the fat cap in a crosshatch pattern. This helps render the fat more evenly.
2. Season the Steak:
- Season Generously: Sprinkle coarse sea salt generously over the entire surface of the steak. If desired, add freshly ground black pepper.
3. Preheat the Grill or Pan:
- Grill Method: Preheat your grill to high heat.
- Pan-Seared Method: Preheat a cast-iron skillet over medium-high heat and add a little olive oil.
4. Cooking the Steak:
- Grill Method: Place the picanha fat-side down on the grill. Cook for about 4-5 minutes until the fat renders and gets crispy. Flip the steak and continue cooking for another 4-5 minutes for medium-rare, adjusting time for desired doneness.
- Pan-Seared Method: Place the picanha fat-side down in the hot skillet. Cook for about 4-5 minutes to render the fat. Flip and sear the other side for 4-5 minutes for medium-rare, adjusting time for desired doneness.
5. Rest the Steak:
- Remove the picanha from the heat and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat.
6. Slice and Serve:
- Slice the picanha against the grain into thin slices. Serve immediately.
Tips:
- Doneness: For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Use a meat thermometer for accuracy.
- Basting: While cooking, you can baste the steak with the rendered fat for extra flavor.
