Picanha com Alho
Succulent Brazilian grilled picanha steak with a garlicky, buttery crust and juicy, seasoned interior. A showstopping cut cooked simply to highlight its rich, beefy flavor.
- Total time
- 30 min
- Servings
- 4
- Calories
- 485
- Protein
- 42g
Ingredients
- 1.5 lb picanha steak (top sirloin cap), about 2 inches thick
- 1.5 teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- 10 whole garlic cloves
- 4 tablespoon unsalted butter
- 3 whole fresh rosemary sprigs
- 3 whole fresh thyme sprigs
Instructions
- 1
Remove the 1.5 lb picanha steak from the refrigerator 30 minutes before cooking — this allows it to come to room temperature, ensuring even cooking from edge to center. While it rests, score the fat cap in a crosshatch pattern with a sharp knife, making shallow cuts about 1/4-inch apart. This helps render the fat and allows seasoning to penetrate.
- 2
Pat the steak completely dry on both sides and the edges with paper towels — dry meat develops a better crust. Season generously on all sides with 1.5 teaspoons of kosher salt and 0.75 teaspoon of freshly ground black pepper.
- 3
Peel 10 garlic cloves and crush them lightly with the side of a chef's knife — this releases the oils and makes them easier to infuse into the butter. Pick the leaves off 3 rosemary sprigs and 3 thyme sprigs, discarding the woody stems.
- 4
Set a 14-inch cast iron skillet over medium-high heat and let it preheat for 3-4 minutes until it's smoking lightly — a properly heated pan is essential for a crispy, caramelized crust. You should hear a loud sizzle when the steak hits the pan.
- 5
Place the steak fat-side down in the hot skillet and sear undisturbed for 4-5 minutes, until the fat cap turns golden and crispy. You'll hear an aggressive, steady sizzle — this is the Maillard reaction creating flavor. Do not move the steak during this time.
- 6
Flip the steak to the first flat side and sear for another 4-5 minutes until deeply browned. Continue cooking until an instant-read thermometer inserted into the center registers 125°F for medium-rare, about 4-6 minutes more, depending on thickness.
- 7
In the last minute of cooking, add 4 tablespoons of unsalted butter, the crushed garlic cloves, and the rosemary and thyme leaves to the skillet. Tilt the skillet and use a large spoon to baste the steak repeatedly with the foaming, garlic-infused butter — the butter will turn golden brown and smell deeply aromatic. This garlic-butter coating is what makes picanha com alho special.
- 8
Transfer the steak to a cutting board and rest for 8 minutes — during this time, carryover cooking will raise the internal temperature to about 130°F, and the meat fibers will relax, sealing in juices. Spoon the garlic cloves and herb butter from the pan over the steak.
- 9
Slice the picanha against the grain into 1/2-inch-thick steaks — the grain runs horizontally across the muscle, so cut perpendicular to it. Arrange the slices on a warm serving platter, scatter the caramelized garlic cloves on top, and drizzle with any accumulated pan juices and herb butter. Serve immediately while still steaming.
Tools you’ll need
- 14-inch cast iron skillet
- instant-read thermometer
- chef's knife
- paper towels
- large spoon
- cutting board
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