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
