Description
A delicious and juicy reverse-seared picanha steak with a crispy rendered fat crust.
Ingredients
Scale
- 2 pounds picanha (top sirloin cap)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 250°F (120°C).
- Trim excess fat from the picanha, leaving a thick layer.
- Season all sides of the picanha with salt and pepper.
- Place the picanha in a roasting pan and cook in the oven until the internal temperature reaches 120°F (49°C) for medium-rare.
- Remove from the oven and let rest for 10 minutes.
- Heat a cast iron skillet over high heat and add olive oil.
- Sear the picanha fat side down until the fat is crispy, about 3-4 minutes.
- Flip and sear the other side for an additional 2-3 minutes.
- Remove from the skillet, let rest, slice against the grain, and serve.
Notes
- For an extra crispy crust, sear the picanha for longer on the fat side.
- Let the meat rest for at least 10 minutes before slicing to retain juices.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Oven and stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 0g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg