Picanha
A Brazilian classic: thick slices of beef picanha (top sirloin cap) seasoned simply with coarse salt, seared in a hot pan, and finished in the oven. Juicy, crusty, and perfect for a special dinner.
- Total time
- 50 min
- Servings
- 4
- Calories
- 450
- Protein
- 35g
Ingredients
- 1.5 lb picanha steak
- 1 tbsp coarse salt
- 1 tsp black pepper
- 2 tbsp olive oil
Instructions
- 1
Pat the 1.5 lb picanha dry with paper towels. Score the fat cap in a crosshatch pattern, cutting just into the fat, not the meat.
- 2
Season both sides generously with the 1 tbsp coarse salt and 1 tsp black pepper. Let sit at room temperature for 30 minutes.
- 3
Preheat oven to 400°F. Heat the 2 tbsp olive oil in a large oven-safe skillet over high heat until shimmering.
- 4
Place the steak fat-side down in the skillet. Sear until the fat is golden and crisp, about 4 minutes.
- 5
Flip the steak and sear the meat side until a brown crust forms, about 3 minutes.
- 6
Transfer the skillet to the oven. Roast until the internal temperature reaches 130°F for medium-rare, about 8-10 minutes.
- 7
Remove from oven and rest on a cutting board for 10 minutes. Slice against the grain into 1/2-inch thick strips and serve.
- 8
For extra flavor, sprinkle with more coarse salt or a squeeze of lime before serving, if you like.
Tools you’ll need
- Oven-safe skillet
- Meat thermometer
- Cutting board
- Chef's knife
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