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
- ½ stick of unsalted butter (About 56.7 grams)
- 2-3 garlic cloves
- 2 thyme or rosemary springs
Instructions
- Prepare the Picanha Steak: Take the picanha steak out of the fridge and pat it dry. Generously salt the picanha steak on both sides and choose between two methods:
Option 1: Let it rest at room temperature for 45-60 minutes, then cook.
Option 2: Refrigerate overnight for the best flavor and tenderness. (The next day, let the picanha steak sit at room temperature for at least 30 minutes before cooking.) - Preheat the Skillet: Preheat the cast-iron skillet on medium-high for 2-3 minutes. Add some avocado oil and let it heat for another minute until the skillet reaches 400-450°F (204-232°C). Pat the picanha steak dry if needed, season with black pepper on both sides, and move to the next step.
- Sear the Picanha Steak: Place the seasoned picanha steak in the hot skillet, pressing it down for good contact. Flip every 30 seconds for even cooking until the internal temperature reaches 90°F (32°C).
- Add Flavorings and Baste: Once the picanha steak reaches 90°F (32°C), add herbs (thyme or rosemary), garlic, and butter to the pan. Sear the picanha steak’s sides while the butter melts.
Lower the heat to medium-low and tilt the pan to gather the butter. Spoon the melted butter over the picanha steak for 30 seconds on each side until it is 20-25°F (11-14°C) below your target temperature, then remove from the pan. Alternatively, tilt the pan to collect the butter and dip the picanha steak, flipping every 30 seconds.
- Rest the Picanha Steak: After removing the picanha steak from the pan, let it rest on a cutting board or rack for 5-7 minutes. This allows the picanha steak to finish cooking and reach the perfect doneness.