Picanha na Brasa

Ingredients

• 2.5 lb picanha steak (top sirloin cap), with fat cap intact
• 3 tablespoons kosher salt
• 1 teaspoon freshly cracked black pepper
• 4 cloves fresh garlic cloves
• 2 sprigs fresh rosemary sprigs
• 2 tablespoons extra-virgin olive oil
• 2 whole fresh limes

Instructions

1. 1

   Remove your 2.5-lb picanha from the cooler 30 minutes before cooking so it reaches room temperature — this ensures even cooking throughout the meat. While it rests, peel and lightly crush 4 garlic cloves with the side of your knife to release their oils, and strip the leaves from 2 fresh rosemary sprigs.

2. 2

   Inspect the fat cap (the thick layer of fat on one side of the picanha). With a sharp knife, score the fat cap in a crosshatch pattern, cutting only through the fat layer without hitting the meat — this helps render the fat and creates better browning. The cuts should be about 1/4 inch deep and spaced 1 inch apart.

3. 3

   Pat the picanha completely dry on all sides with paper towels — moisture is the enemy of a good crust. Drizzle with 2 tablespoons of extra-virgin olive oil and rub evenly over the entire surface.

4. 4

   Season aggressively: sprinkle 3 tablespoons of kosher salt evenly across the meat, pressing it in gently so it adheres. Crack fresh black pepper over the entire surface — you should use about 1 teaspoon. The salt may seem like a lot, but it forms a flavorful crust and helps the meat retain its juices.

5. 5

   Set up your grill for high-heat cooking. If using charcoal, push coals to one side to create a hot zone (for searing) and a cooler zone (for indirect cooking). If using gas, preheat all burners to high for 10 minutes. You want the grill grate to be very hot — hold your hand 2 inches above the grate; you should only be able to count to 1-2 seconds before pulling away.

6. 6

   Lay the picanha fat-side down on the hottest part of the grill. Do not move it — let it sit undisturbed for 4-5 minutes. You'll hear a vigorous sizzle and smell the fat rendering. Resist the urge to poke or turn it; the crust is forming. You should see dark caramelization on the fat cap.

7. 7

   Flip the picanha once and sear the meat side for another 3-4 minutes without moving it. Again, you want an aggressive sear with a dark brown crust forming. The goal is a deep mahogany color, not pale brown.

8. 8

   Move the picanha to the cooler side of the grill (or reduce heat to medium on a gas grill). Scatter the crushed garlic cloves and rosemary sprigs around the meat on the grate — they'll perfume the steak as it finishes cooking. Cook for another 8-12 minutes, depending on thickness and desired doneness.

9. 9

   Using an instant-read thermometer, check the internal temperature at the thickest part of the meat (away from the fat cap). Aim for 125°F for medium-rare, which is the ideal doneness for picanha — it will climb 5°F while resting. Pull the meat from the grill at 120°F if you prefer it more on the rare side.

10. 10

    Transfer the picanha to a cutting board and rest for 8-10 minutes, tented loosely with foil. Do not skip this step — resting allows the muscle fibers to relax and the juices to redistribute, making each slice juicy rather than dry. You'll see the surface develop a glossy sheen.

11. 11

    Cut the picanha against the grain into thin slices, about 1/4 inch thick. The grain of picanha runs perpendicular to the fat cap, so you want to cut across those muscle fibers, not parallel to them. Arrange the slices on a warm platter, overlapping slightly.

12. 12

    Cut 2 fresh limes in half and serve alongside the picanha for squeezing over each slice. The acidity brightens the rich, fatty beef. Serve immediately while the meat is still warm, with Brazilian sides like rice, beans, and grilled vegetables if desired.

Tools you’ll need

• instant-read thermometer
• sharp chef's knife
• paper towels
• charcoal or gas grill
• grill brush
• cutting board
• aluminum foil

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