- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 760 kcal
Quick summary
“Beef Picanha seared on a very hot iron griddle, enhancing the natural fat cap with crushed coarse salt and black pepper. Resting the meat before slicing against the grain ensures juicy texture and uniform pink doneness.”
What you need to know
- The 30-minute time at room temperature before preparation prevents thermal shock and allows for homogeneous cooking to the center of the piece.
- Positioning the fat cap facing the hot griddle melts part of the lipids, caramelizing the meat in its own fat.
- Cutting against the direction of the fibers breaks the tension of the muscle tissue and provides a soft and juicy bite.
Ingredients
Main
- 1 kg of picanha
- Coarse salt to taste
- Black pepper to taste
- 2 tablespoons olive oil
Instructions
Principal
- Remove the picanha from the refrigerator and let it sit at room temperature for about 30 minutes.
- Season the meat generously with coarse salt and black pepper on both sides.
- Heat the griddle or grill over high heat until very hot.
- Add the olive oil to the griddle and then place the picanha with the fat facing down.
- Let the meat brown for about 5 to 7 minutes without stirring.
- Flip the picanha and cook for another 5 to 7 minutes, adjusting to the desired doneness.
- Remove the meat from the griddle and let it rest for 5 minutes before slicing.
- Slice the picanha against the grain into pieces approximately 1 cm thick.
Chef's tips
- Heat the griddle or iron skillet until lightly smoking before adding the olive oil and laying the meat.
- Beat the picanha piece with the back of the knife before placing it on the grill to release excess coarse salt grains and avoid excess sodium.
- Strictly respect the 5-minute rest on a board before cutting so that the meat juices do not run out.
Variations
- Rub two crushed garlic cloves on the hot griddle along with the melted fat while turning the piece.
- Place sprigs of fresh rosemary or thyme over the picanha while the fat browns to aromatize the crust.
- Finish the slices cut on the board with a pinch of smoked parrilla salt and lemon zest.
Substitutions
- Common coarse salt can be replaced by parrilla salt or fleur de sel, which dissolve more quickly and homogeneously on the grill.
- Olive oil can be replaced by clarified butter or the fat itself discarded from the side of the piece.
- Black pepper can be swapped for a mix of freshly ground peppers or white pepper.
How to store
Keep the sliced meat in a closed container in the refrigerator for a maximum of 3 days. Reheat quickly on a hot griddle for 1 minute on each side or consume cold in sandwiches and salads so as not to dry out the fibers.
Can it be frozen?
It is not recommended to freeze picanha after grilling, as the loss of water during thawing hardens the noble cut and eliminates the pink doneness. The ideal is to freeze the whole raw piece before preparation.
What to serve with
Serve with buttered egg farofa, traditional onion and tomato vinaigrette, boiled cassava sprinkled with salt, and white rice. Homemade chimichurri sauce is the perfect complement for grilled cuts.
Frequently asked questions
Can I make this recipe in a common non-stick skillet?
You can, however, the cast-iron skillet or heavy griddle retains much more heat, ensuring a more golden and consistent crust.
Why should I cut the picanha against the grain?
Cutting across the grain reduces the length of the muscle bundles, making chewing easier and leaving the meat much more tender.
What is the ideal cooking point for this preparation time?
With 5 to 7 minutes on each side over high heat, the picanha is medium-rare to medium, with a well-seared crust and a pink and juicy center.
Should I remove the fat cap before grilling?
Do not remove the fat cap before cooking, as it hydrates the muscle fiber and gives the picanha its authentic, traditional flavor.
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