| PREP TIME | REST TIME | COOK TIME | TOTAL TIME |
| 5 mins | 45 mins to 24 h | 10 mins | 1 to 24 hours |
If you love picanha steak (coulotte steak) but can’t cook it the traditional way over an open flame, this pan-seared version is the perfect alternative. Seasoned simply with salt, pepper, garlic, fresh herbs, and butter, it has a rich flavor, beautiful crust, and a tender, juicy bite. My recipe is quick, simple, and perfect for indoor cooking, it’s steakhouse quality made easy. Cooking picanha this way is not only simple but also one of the most enjoyable ways to bring out the best in this cut.
Picanha steak, also known as coulotte steak, is a well-marbled, tender cut that’s perfect for pan-searing. Similar to ribeye or strip steak, butchers cut the picanha steak from a larger roast, which means you can get a nice, thick steak – exactly what we want for this recipe. A thickness of 1.5–2 inches (3.8–5.1 cm) gives you plenty of time to develop a deep, flavorful crust while keeping the center at a juicy medium-rare doneness. It’s one of my favorite cuts to cook indoors in a pan, and once you try it, you’ll see why.
The Ingredients You’ll Need
- Picanha steak (1.5 to 2 inches/3.8 to 5.1 cm thick)
- 1 tablespoon high-smoke point oil (I recommend avocado oil)
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 2 tablespoons unsalted butter (about 28 g)
- 2-3 garlic cloves
- 2 thyme or rosemary sprigs
The Tools You’ll Need
- Cast-iron/stainless steel skillet
- Tongs
- Instant Read Thermometer
Note
The goal of this recipe is to achieve a beautifully browned crust while keeping the inside at a perfect medium-rare, with a flavorful, well-seared fat cap. To achieve that, you need a picanha steak that’s 1.5 to 2 inches (3.8 to 5.1 cm) thick and has a generous fat cap. Unfortunately, some butchers over-trim the fat, so pay close attention when buying. You might see it sold under different names, including picanha steak, coulotte steak, or top sirloin cap steak. Whichever name you see, make sure the steak meets the thickness and fat cap requirements for this recipe.
How to Pan Sear Picanha Steak – Step by Step Photos
Gather all the ingredients, then follow the steps below. This isn’t just a basic recipe; I’ve included my best tips to help you pan-sear a perfect picanha steak right on the stove.
Step 1: Prepare the Picanha Steak
Start by removing the picanha steak from the refrigerator and patting it dry with paper towels. If the fat cap is excessively thick, you can trim it down, but leave at least about ¼ inch (0.6 cm). Then decide how you want to salt it based on your available time and desired results:
- Option 1 – Best Flavor, Tenderness, and Crust: Generously season both sides of the picanha steak with kosher salt. Place it on a wire rack set over a tray, leaving space around it for air circulation, and refrigerate uncovered for 4–6 hours. For even deeper flavor, you can leave it overnight. Remember to take it out of the fridge at least 30 minutes before cooking.
- Option 2 – Faster Method: Season the picanha steak with kosher salt on both sides and let it rest at room temperature for 45–60 minutes on a wire rack. Right before cooking, pat the steak dry again with paper towels to remove any excess surface moisture.
Note
A dry surface is key to a great sear that’s why patting the steak with paper towels and understanding how salt affects the meat matters so much. Never pan-sear a picanha steak within a couple of minutes after salting it. The worst time to sear is within the first 2 to 30 minutes because the surface is wet, and you won’t get the crust you’re after.
I usually go with Option 1: salting the steak and leaving it uncovered in the fridge for 4 to 24 hours. The steak’s surface dries out beautifully, perfect for searing. I only skip this step if I have no choice. Yes, the wait feels long, but trust me, it’s worth it. The picanha ends up way more flavorful, with that beautifully golden-brown crust.
The only downside? Dry brining for more than 6 hours will make the gray band inside the steak thicker, especially if you go overnight. It doesn’t affect tenderness or juiciness, but it can be less visually appealing.
Option 2 is your next best bet if you’re short on time. The 45-60 minutes rest after salting gives enough time for the salt to draw out moisture, dissolve, and reabsorb into the meat, improving flavor and helping to dry the surface for a better sear. It’s a solid method if you’re short on time, but it won’t match the depth of flavor, tenderness, or crust of Option 1. However, it’s far better than salting the steak immediately before cooking.
Want the full details on how salt affects steak, the best timing, and what results you can expect from different dry-brining times? See my complete guide on How to Salt a Steak.
Remember to take the picanha steak out of the fridge at least 30 minutes before cooking. Letting it rest at room temperature helps it cook more evenly and reduces the size of the gray band inside. For more on why this matters, see my guide: Resting Steak Before Cooking: Why & How Long.
Step 2: Preheat the Pan
Place a cast-iron, carbon steel, or heavy-bottomed stainless steel skillet over medium-high heat and let it warm for 2–3 minutes. Add about one tablespoon of refined avocado oil (or another high-smoke-point oil) and give it another minute to heat. By this time (around 3 to 4 minutes total) the pan should reach 400–450°F (204–232°C), the ideal temperature for searing picanha steak.
While the pan is heating, prepare the picanha ready to cook. If the steak’s surface still looks wet, pat it dry thoroughly with paper towels. Season both sides generously with finely ground black pepper, then move on to the next step.
Note
For high-heat searing, always use a pan that retains heat well (like cast iron or carbon steel), and an oil with a high smoke point. Refined avocado oil is an excellent choice, but refined safflower oil, beef tallow, or pecan oil work just as well.
Below I listed a few popular high-smoke-point oils and fats you can use for searing:
| Type of Fat | Smoke Point ºF | Smoke Point ºC |
|---|---|---|
| Refined Avocado Oil | 520ºF | 270ºC |
| Refined Safflower Oil | 510ºF | 266ºC |
| Beef Tallow | 480ºF | 250ºC |
| Pecan Oil | 470ºF | 243ºC |
| Refined Peanut Oil | 450ºF | 232°C |
Step 3: Pan-Sear the Picanha Steak
Place the picanha steak in the hot pan, fat cap side down – let the fat cap render and form a nice crust. Sear it on this side until the crust is well browned and the fat has rendered to your liking. Once the fat cap is ready, start searing the other sides of the steak.
Use tongs to press the steak down so it makes full, even contact with the pan. Flip the steak every 30 seconds for an even cook. Continue searing until the steak’s internal temperature reaches about 90°F (32°C), then move on to Step 4.
Note
I haven’t included an exact cooking time here because it varies depending on several factors: the steak’s thickness, the type of pan you use, the cooking temperature, and, of course, your target doneness. Based on my experience, a 1.5–2 inch (3.8–5.1 cm) thick steak usually reaches 90°F (32°C) in about 4–5 minutes. But don’t rely on this as a rule; always use a meat thermometer to monitor the cooking process.
A simple meat thermometer is the number one secret to a perfectly cooked steak. It’s inexpensive, and once you start using one, it quickly becomes one of the most valuable tools in your kitchen.
Step 4: Butter-Base the Picanha Steak
Once the picanha steak hits 90°F (32°C), lower the heat to medium-low, then add garlic cloves, a few sprigs of fresh thyme or rosemary, and unsalted butter to the pan. While the butter melts, sear the sides of the steak.
Once the butter has fully melted, tilt the pan so the butter, garlic, and herbs collect along one side. Use a spoon to baste the picanha steak with the melted butter, keeping a steady rhythm for about 30 seconds per side. Prefer not to spoon-baste? Simply tilt the pan, place the picanha steak into the pooled butter, and flip it every 30 seconds. It’s just as effective and a little easier.
Continue basting until the steak is about 20–25°F (11–14°C) below your target internal temperature. Then remove it from the pan and turn off the heat.
Note
Add the butter only after the steak’s internal temperature reaches about 90°F (32°C), then reduce the heat to medium-low. Adding it earlier increases the risk of burning, since butter’s smoke point is only about 300°F (149°C). Burnt butter adds bitterness, not rich flavor, and it’s one of the easiest ways to ruin a perfectly cooked steak.
Step 5: Let the Pan-Seared Picanha Steak Rest
Once you remove the picanha steak from the pan, place it on a cutting board or, ideally, a wire rack set over a tray. Let it rest for 6 to 7 minutes. During this time, residual heat will continue cooking the steak (a process known as carryover cooking), increasing the internal temperature by about 20–25°F (11–14°C) and bringing it to your target doneness.
After resting, slice the picanha thinly against the grain for maximum tenderness (if you’re not sure how to do this, check the slicing guide in the FAQs section below). Finish by spooning the melted butter, herbs, and garlic from the pan over the sliced steak just before serving. This simple step adds richness and enhances the bold, beefy flavor of picanha.
Note
Slicing the steak right after cooking stops the internal residual heat from finishing the job, which can leave it slightly underdone. That’s why it’s best to leave it untouched for 6–7 minutes. The only exception is when the steak has already hit your ideal temperature and you want to keep it from overcooking.
FAQs
When’s the best time to remove picanha steak from the pan?
For a 1.5-2 inches (3.8-5 cm) thick picanha steak, remove it from the pan when the internal temperature is 20–25°F (11–14°C) below your desired final temperature and let it rest. During the 6–7 minute resting period, carryover heat will raise the steak’s internal temperature to your target doneness.
If you wait until it reaches the target temperature in the pan, or follow the outdated advice of removing it just 5°F (3°C) early, you’ll almost always overcook it. This is one of the most common mistakes with pan-seared steak. Use an instant-read thermometer and trust the numbers. Please don’t rely on cooking time or touch tests; they’re rarely accurate.
Here’s when to take it off the pan to reach the doneness you want:
| Doneness | Remove at temp: | Final temp: |
| Rare | 100–110°F (38–43°C) | 120–130°F (49–54°C) |
| Medium Rare | 110–120°F (43–49°C) | 130–140°F (54–60°C) |
| Medium | 120–130°F (49–54°C) | 140-150˚F (60–66°C) |
| Medium-Well | 130–140°F (54–60°C) | 150-160˚F (66–71°C) |
| Well Done | 140–150°F (60–66°C) | 160°F+ (71°C+) |
What is the best doneness for a pan-seared picanha steak?
Picanha is a well-marbled cut, which means it shines when cooked to medium-rare doneness, around 130–140°F (54–60°C). At this point, the intramuscular fat (marbling) melts enough to make the steak more tender, juicy, and flavorful.
While you can cook picanha longer if you prefer, keep in mind that the more you cook it, the less juicy and tender it becomes. So if you enjoy maximum flavor and juiciness, keep it in the medium-rare range. On the other side, cooking it below medium-rare (like rare) isn’t ideal for picanha. At lower temperatures, the intramuscular fat stays firm and waxy instead of melting, which gives the steak an unpleasant texture. For the best balance of tenderness, juiciness, and flavor, aim for a final temperature of about 135°F (57°C).
That’s my preferred doneness, but you can cook picanha to whatever level you enjoy most.
How to slice pan-seared picanha steak (coulotte steak) properly?
There’s a lot of debate about the “right” way to slice picanha (coulotte), but honestly, it’s not as complicated as some make it. The rule for any steak is simple: always slice the steak across the grain. This shortens the muscle fibers, making each bite easier to chew.
With picanha, the butcher may cut the raw steaks with or against the grain, so your job after cooking is to locate the grain direction in your steak and slice thinly across it. It doesn’t matter how the butcher cut the raw steaks; once you can see the grain after cooking, just slice against it.
If you’re new to slicing steak and want a foolproof method, you can ask your butcher to cut raw picanha steaks with the grain. That way, when you slice them after cooking, you’ll naturally be cutting across the grain without even thinking about it.
Keep in mind, slicing against the grain doesn’t actually “tenderize” the meat in a technical sense – it doesn’t change the muscle structure. What it does is shorten the muscle fibers, which makes the steak easier to chew and feel more tender in every bite. That’s why it works so well for tougher cuts with long, thick muscle fibers.
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Pan-Seared Picanha Steak Recipe
- Prep Time: 5 minutes
- Rest Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 15 minutes
Description
Discover the rich flavors of this pan-seared picanha steak at home with this simple recipe. It guides you through the simple steps to achieve a flavorful, herb-infused steak right on your stovetop.
Ingredients
- Picanha steak (1.5 to 2 inches /3.8 to 5.1 cm thick)
- 1 tablespoon high-smoke point oil (I recommend avocado oil)
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 2 tablespoons unsalted butter (about 28 g)
- 2–3 garlic cloves
- 2 thyme or rosemary springs
Instructions
- Prepare the Picanha Steak: Start by removing the picanha steak from the refrigerator and patting it dry with paper towels. If the fat cap is excessively thick, you can trim it down, but leave at least about ¼ inch (0.6 cm). Then decide how you want to salt it based on your available time and desired results: Option 1 – Best Flavor, Tenderness, and Crust: Generously season both sides of the picanha steak with kosher salt. Place it on a wire rack set over a tray, leaving space around it for air circulation, and refrigerate uncovered for 4–6 hours. For even deeper flavor, you can leave it overnight. Remember to take it out of the fridge at least 30 minutes before cooking. Option 2 – Faster Method: Season the picanha steak with kosher salt on both sides and let it rest at room temperature for 45–60 minutes on a wire rack. Right before cooking, pat the steak dry again with paper towels to remove any excess surface moisture.
- Preheat the Pan: Place a cast-iron, carbon steel, or heavy-bottomed stainless steel skillet over medium-high heat and let it warm for 2–3 minutes. Add about one tablespoon of refined avocado oil (or another high-smoke-point oil) and give it another minute to heat. By this time (around 3 to 4 minutes total) the pan should reach 400–450°F (204–232°C), the ideal temperature for searing picanha steak. While the pan is heating, prepare the picanha ready to cook. If the steak’s surface still looks wet, pat it dry thoroughly with paper towels. Season both sides generously with finely ground black pepper, then move on to the next step.
- Pan-Sear the Picanha Steak: Place the picanha steak in the hot pan, fat cap side down – let the fat cap render and form a nice crust. Sear it on this side until the crust is well browned and the fat has rendered to your liking. Once the fat cap is ready, start searing the other sides of the steak. Use tongs to press the steak down so it makes full, even contact with the pan. Flip the steak every 30 seconds for an even cook. Continue searing until the steak’s internal temperature reaches about 90°F (32°C), then move on to Step 4.
- Butter-Base the Picanha Steak: Once the picanha steak hits 90°F (32°C), lower the heat to medium-low, then add garlic cloves, a few sprigs of fresh thyme or rosemary, and unsalted butter to the pan. While the butter melts, sear the sides of the steak. Once the butter has fully melted, tilt the pan so the butter, garlic, and herbs collect along one side. Use a spoon to baste the picanha steak with the melted butter, keeping a steady rhythm for about 30 seconds per side. Prefer not to spoon-baste? Simply tilt the pan, place the picanha steak into the pooled butter, and flip it every 30 seconds. It’s just as effective and a little easier.
- Monitor Steak’s Internal Temperature: Continue basting until the steak is about 20–25°F (11–14°C) below your target internal temperature. Then remove it from the pan and turn off the heat.
- Let Picanha Steak Rest: Once you remove the picanha steak from the pan, place it on a cutting board or, ideally, a wire rack set over a tray. Let it rest for 6 to 7 minutes. During this time, residual heat will continue cooking the steak (a process known as carryover cooking), increasing the internal temperature by about 20–25°F (11–14°C) and bringing it to your target doneness.
- Serve the Pan-Seared Picanha Steak: After resting, slice the picanha thinly against the grain for maximum tenderness (if you’re not sure how to do this, check the slicing guide in the FAQs section above recipe card). Finish by spooning the melted butter, herbs, and garlic from the pan over the sliced steak just before serving. This simple step adds richness and enhances the bold, beefy flavor of picanha.
Notes
