How to Cook the Perfect Picanha Steak
Picanha steak is a popular dish in Brazilian cuisine, cherished for its succulent fat cap that brings out the rich flavors of the beef. Picanha is also known as top sirloin cap and is famous for its tender, juicy meat. In this recipe, we'll be using a technique called dry brining to ensure that the steak is flavorful and succulent. The cooking process is simple but promises a delicious result, perfect for impressing guests at a dinner party or enjoying a high-quality meal at home.
Recipe Video
Recipe Ingredients
- 2.75 lbs Picanha Steak, cut into 5 pieces with the fat cap
- Salt, for dry brining
- Black Pepper
- Clarified Butter or Ghee, for cooking
Recipe Instructions
Step 1: Prepare the Steak for Dry Brining:
- Lay out the 5 cut Picanha steaks on a rack and season salt on both sides of each steak.
- Evenly sprinkle salt on both sides of the steaks.
- Leave the steaks uncovered in the refrigerator for 24 to 72 hours to dry brine.
- This will help enhance the flavor and create a better crust on the surface.
Step 2: Season and Cook the Steaks:
- Preheat Oven to 450°F (230°C).
- After 24 hours, remove the steaks from the refrigerator and season them with black pepper on both sides.
- In an Stainless Steel fry pan, heat the clarified butter or ghee in a fry pan heated to 365°F / 185°C.
- Place the Picanha steaks in the pan, fat cap side down. Allow them to sear for a few minutes until a caramelized crust forms.
- Flip the steaks and sear the other side briefly and transfer to the oven, the other side will caramelize beautifully in the oven.
- Cook the steaks in the oven for about 4 to 6 minutes.
- Since Picanha steaks are thin, they will cook relatively quickly.
Step 3: Resting and Serving:
- After cooking, remove the steaks from the oven, place them on a cutting board, and allow them to rest for 8–9 minutes to redistribute the juices.
Step 6: Slice and Serve
- Once cooked, remove the steaks from the oven and let them rest for about 7-9 minutes.
- This resting period allows the juices to redistribute within the meat, resulting in a juicy and flavorful steak.
- After resting, slice the Picanha steaks against the grain into thin slices. This will help ensure tenderness.
- Serve the sliced Picanha steaks immediately. It's recommended to serve them with the fat cap intact, as it adds flavor and richness to the dish.
- Enjoy Your Picanha Steak!
Pro-Tips
Notes:
Dry brining helps to enhance the flavor and tenderness of the meat. The salt helps to break down muscle fibers and dry the exterior, resulting in a more consistent crust.
Searing the steaks on the stovetop before finishing them in the oven creates a delicious caramelized crust called the Maillard reaction!
Allow the steaks to rest before slicing to preserve their juiciness.
Feel free to adjust the seasoning and cooking time based on your preferences for doneness.
Conclusion:
Picanha, when prepared with a dry brine and expertly cooked, offers a fantastic combination of rich flavor and tenderness. This Brazilian delicacy can easily become a favorite for your special occasions or steak nights.
