Picanha Steak Recipe
This Picanha steak recipe is reverse seared on the smoker and pan-roasted with herbs, garlic, and butter for an unbelievable flavor.
Ingredients
- 1 2 ½ to 3 pound Picanha steak
- 2 peeled shallots
- 6-8 garlic cloves
- ½ stick unsalted butter, thickly sliced
- 8-10 fresh thyme sprigs
- coarse salt and fresh cracked pepper to taste
- optional sliced fresh chives for garnish
Instructions
- Slice the fat cap of the Picanha steak in a checkerboard-like manner, with each square being roughly ½”x 1/2” inch.
- Place the roast on a rack over a sheet tray and generously season it on all sides with coarse salt. This comes out to be roughly 2 teaspoons to 1 tablespoon.
- Put it in the refrigerator uncovered for 12 to 48 hours. I did 24 hours.
- The next day, season it on all sides with cracked black pepper.
- Reverse-sear the steak by placing the Picanha in a preheated smoker to 200° and cook it until it reaches 115° to 120° internally.
- Remove the steak and let it rest on a rack for 30 minutes. This will allow the myoglobin to run back through the steak, ensuring it is pink from end to end.
- Add the olive oil to a 12” cast iron or carbon steel pan and heat over high heat until the oil smokes lightly.
- Place the Picanha fat cap side down, immediately turn the heat down to medium and cook it untouched for exactly 4 minutes.
- Next, using tongs, move the steak around in a circular motion for 1 minute. Doing this will help completely brown the top of the steak.
- Flip the steak over, turn the heat down to low-medium, and cook it for 1 minute.
- Add the garlic, shallots, thyme, and butter to the pan with the steak.
- Baste the steak for 4 to 6 minutes or until it reaches 125° to 130° internally for medium-rare.
- Rest it for 30 minutes on a rack. You can pour on the herbs, garlic, and shallots over top or add on a few thick slices of Maître D’ Butter.
- Slice the steak against the grain and serve.
Notes
Make-Ahead: This recipe is meant to be eaten as soon as it rests.
How to Store: Store it covered on a plate in plastic wrap and refrigerate it for up to 4 days. It can also be frozen for up to 45 days and covered in plastic. Thaw it in the refrigerator for 1 day or until thawed.
How to Reheat: While I never recommend reheating a hunk of beef, I realize you may be unable to eat it all at once. Slice the Picanha into desired portions and add it to a large sauté or roasting pan with about 1 cup of beef stock. Cover it in foil and cook in the oven at 400° for 8 to 12 minutes. Reheating your steak will 100% cause it to increase in internal temperature, most likely past medium and into medium-well.
This is pronounced as Pee-Cahn-Ya.
These times and temperatures above will render a medium-rare internal temperature.
I highly recommend investing in an excellent real-time read thermometer.
When resting the Picanha steak, you can cover it with foil once it's done cooking, but it isn’t necessary.
When the meat rests after cooking, it will rise another 2-4°.
It’s important to have cold meat when placing it on the smoker to absorb as much smoke as possible.
The fat cap is the outer fat on top of the roast that helps provide flavor.
You can also slice the Picanha into portions and cook them like a normal steak.
The slices in the steak help the salt penetrate the meat and prevent it from curling up when it cooks.
Nutrition
Calories: 341kcalCarbohydrates: 3gProtein: 59gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 162mgSodium: 152mgPotassium: 1069mgFiber: 1gSugar: 1gVitamin A: 66IUVitamin C: 4mgCalcium: 27mgIron: 7mg