Ingredients:

  • 1 Picanha Steak (approx. 2-2.5 lbs / 900g-1.1kg), fat cap on
  • 2 tablespoons (30ml) coarse sea salt or kosher salt
  • 1 tablespoon (15ml) freshly ground black pepper
  • Optional: 1 teaspoon (5ml) garlic powder

Instructions:

  1. Score the fat cap in a crosshatch pattern, about ¼ inch (6mm) deep, without cutting into the meat. This helps render the fat evenly.
  2. Rub the entire steak, including the fat cap, with coarse salt, pepper, and garlic powder (if using).
  3. Let the steak rest at room temperature for at least 1 hour, or up to 2 hours. This allows the salt to penetrate and tenderize the meat.
  4. Preheat your grill to medium-high heat (around 400-450°F / 200-230°C) or heat a heavy-bottomed skillet over medium-high heat.
  5. Place the picanha, fat cap side down, on the hot grill or skillet. Sear for 5-7 minutes, or until deeply golden brown and crispy. Watch for flare-ups!
  6. Flip the steak and sear the other sides for 2-3 minutes each, creating a nice crust.
  7. Continue cooking to your desired internal temperature, using a meat thermometer: Rare: 125-130°F (52-54°C) Medium-Rare: 130-135°F (54-57°C) Medium: 135-140°F (57-60°C)
  8. Remove the steak from the heat and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
  9. Slice the picanha against the grain into ½-inch thick slices. Serve immediately.