How to Cook Picanha Steak
Simple but Flavorful Recipe
Have you ever tried picanha steak? If you’re a steak lover looking to try something a little different but incredibly tasty, it’s time add it to your recipe list. This Brazilian cut is known for its rich beefy flavor and juicy tenderness, from the signature fat cap on one side. Cooking it at home is simple—you don’t need any fancy tools or ingredients. All it takes is a cast iron skillet, a few seasonings, and a little bit of patience.
Ingredients
- Picanha steak (with the fat cap left on)
- Salt
- Black pepper
- Butter
Directions
Start by preparing the meat. First of all, leave the fat cap on the steak because it adds flavor and helps keep the meat juicy. Season the steak on both sides with salt and pepper. Set it aside for 30 minutes to an hour.
Put the butter in the skillet and heat over medium-high heat. Swirl the butter around until the bottom of the skillet is well coated.
Carefully place the meat in the skillet, fat side down. Sear for about 5 minutes or until the surface is browned. Then flip the steak and cook the other side for about 6 minutes. Turn the heat down to low and cook for another 15-20 minutes or until the thickest part of the steak reaches 135˚ F.
Once the steak is done, place it on a plate and let it rest for about 30 minutes. Please resist the urge to cut into it right away. It’s important to let the juices settle so that every single bite is tender and juicy.
Slice and Serve
After you’ve waited 30 long, grueling minutes, it’s time to cut the meat. For best results, slice it against the grain. Serve it with creamy mashed potatoes, flavorful roasted vegetables, and a fresh garden salad.
Alternative Method
If you want the process to go more quickly, cut the meat with the grain into 1” steaks. Cook the steaks on one side for about 2 minutes before flipping them to the other side for an additional 2-3 minutes. Turn off the heat and allow them to continue cooking in the residual heat. Put the steaks on a platter and let the steaks rest for another 15-20 minutes before serving.
Medium-Rare Goodness
I’ve found that picanha shines when it’s cooked medium-rare. Any longer, and the meat is likely to be rather chewy. This is a simple way to add bold flavor to any weeknight dinner, without too much fuss.
How to Cook Picanha Steak
Picanha is a delightful Brazilian cut of beef that's perfect for a low-carb way of eating. It's easy to make, and the results are delicious!
Ingredients
- 3 pound picanha steak
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter
Instructions
- One side of the picanha should have a fat cap. Leave it on the meat to retain the flavor.
- Salt both sides of the picanha and place on a rack or plate. Set it aside and allow it to come to room temperature (30 minutes to 1 hour).
- Melt butter in a cast iron skillet over medium-high heat.
- Place the salted picanha in the skillet for about 5 minutes or until it is browned.
- Flip the steak and cook on the other side for about 6 minutes.
- Turn the heat to low and cook for an addition 15-20 minutes.
- After the meat reaches a temperature of 135˚ F, put it on a plate and allow it to rest for about 30 minutes.
- Slice and serve.
Notes
Picanha is best when cooked medium-rare. Cooking it longer can make the meat tough.
You can either leave the fat on the meat or remove it after it’s done if you prefer.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 425Total Fat 27gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 14gCholesterol 147mgSodium 427mgCarbohydrates 1gFiber 0gSugar 0gProtein 44g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.
