20-Min Garlic Picanha with Crispy Fat Cap
Thick-cut Brazilian beef seared until the fat cap is blistered and golden, then rested and sliced. Finish with fleur de sel and lime for maximum TikTok appeal.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 52g
Ingredients
- 1.5 lbs picanha steak (1.5 to 2 lbs, ~2 inches thick)
- 4 cloves garlic cloves, smashed
- 2 sprigs fresh rosemary sprigs (or 1 tsp dried)
- 1 tsp coarse sea salt (fleur de sel preferred)
- ½ tsp black pepper, coarse-ground
- 1 whole lime, cut into wedges
Instructions
- 1
Pat the picanha dry with paper towels. Season generously on both sides with black pepper.
- 2
Heat olive oil in a 12-inch cast iron skillet over medium-high until it shimmers, ~2 minutes.
- 3
Sear the picanha fat-cap side down for 3 minutes without moving until the cap is deep golden and blistered.
- 4
Flip and sear the meat side 2 minutes. Add smashed garlic and rosemary sprigs around the edges; tilt pan so fat bastes the meat.
- 5
Transfer to a cutting board. Sprinkle fleur de sel over the top and let rest 5 minutes (carryover cooking brings it to medium-rare).
- 6
Slice against the grain into 0.5-inch pieces. Arrange on a plate and serve with lime wedges.
Tools you’ll need
- 12-inch cast iron skillet
- paper towels
- meat thermometer (optional but recommended)
- cutting board
- sharp knife
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