Perfectly Rustic Picanha Steak for Gatherings

Mornings on the farm always brought an air of anticipation when a family feast lay ahead. As the comforting aroma of sizzling beef and crackling fat wafted through the kitchen, we knew it was time for Grandma’s cherished picanha steak. This recipe is more than just a meal; it’s a piece of our heritage, capturing the essence of hearty gatherings and the love of simple, quality ingredients.

Why This Recipe Works

• The distinctive ‘C’ shape of picanha maintains tenderness while cooking.
• Coarse salt crust enhances flavor instead of overpowering.
• Quick sear locks juices, creating a perfect crust.

Ingredients

• 3 lbs picanha steak (top sirloin cap), trimmed
• 2 tbsp coarse sea salt
• 1 tbsp black pepper, freshly cracked
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 2 tsp smoked paprika

Equipment Needed

• Cast iron skillet
• Instant-read thermometer
• Sharp knife
• Cutting board
• Tongs

Instructions

Step 1: Prepare the Picanha

Begin by trimming the picanha steak, leaving about a quarter-inch layer of fat on top. Score the fat in a criss-cross pattern without cutting into the meat. This allows the fat to render efficiently, creating a flavorful crust. Tip: Ensure your knife is sharp to make clean, precise cuts.

Step 2: Season the Steak

Generously coat the steak with coarse sea salt, black pepper, and smoked paprika, massaging the spices into the meat. Spread minced garlic over the surface for added aroma. Let the seasoned steak rest at room temperature for at least 20 minutes, allowing the spices to penetrate the meat.

Step 3: Preheat the Skillet

Heat a cast iron skillet over medium-high heat until it just begins to smoke. Add olive oil to the skillet, swirling it around to coat the surface. Tip: A preheated skillet ensures an excellent sear, locking in the steak’s natural juices.

Step 4: Sear the Picanha

Place the steak fat-side down in the skillet using tongs, and sear for 5-7 minutes, or until the fat is beautifully browned and crisp. Flip the steak and sear the opposite side for another 4-5 minutes. Tip: Monitor the searing process closely to avoid burning, and use your instant-read thermometer to check that the internal temperature reaches about 135°F for medium-rare.

Step 5: Rest and Serve

Transfer the picanha to a cutting board and allow it to rest for a full 10 minutes before slicing. Resting lets the juices redistribute, ensuring every bite is tender and juicy. Slice against the grain into half-inch slices, serving immediately while the flavors are at their peak.

Tips and Tricks

Start with a high-quality cut from your local butcher for the best flavor and texture. Spending extra time trimming and scoring the fat will pay off in a perfectly rendered crust. Ensure the skillet is properly preheated to develop that sought-after crust, giving your steak the ideal balance of savory seasoning and natural beefy goodness.

Recipe Variations

• Herb-Crusted Picanha: Add a mix of fresh rosemary and thyme to the seasoning for an aromatic twist.
• Spicy Picanha: Incorporate cayenne pepper for a kick of heat that tantalizes the taste buds.
• Garlic-Butter Picanha: Finish the steak with a dollop of garlic butter for a luxurious mouthfeel.

Frequently Asked Questions

Q: What is picanha steak?
A: Picanha, also known as the sirloin cap, is a flavorful and tender cut of beef that features a distinctive fat cap. It’s best when cooked with this generous layer of fat to impart richness and juiciness.

Q: Can I cook picanha steak without a cast iron skillet?
A: Yes, you can use a grill instead. Ensure the grill is preheated to a high temperature to achieve a similar crust and maintain the juicy interior. Adjust the cooking times as needed.

Q: What’s the best way to slice picanha?
A: Always slice picanha against the grain to keep the meat tender and easy to chew. The grain should run parallel to the fat cap, so be sure to angle your cuts accordingly.

Q: What if I cannot find coarse sea salt?
A: You can substitute kosher salt if coarse sea salt is unavailable. Its larger crystals are excellent for drawing out the steak’s natural flavors without overpowering them.

Q: Is it necessary to let the steak rest?
A: Absolutely, resting is crucial. It allows the juices to redistribute evenly throughout the steak, resulting in a more juicy and pleasant texture with every bite.

Summary

This rustic picanha steak recipe delivers juicy, flavorful results by combining proper seasoning and technique with traditional cuts, creating a deeply satisfying culinary experience for any occasion.