The beauty of Picanha lies in its simplicity. The combination of salt, pepper, and the natural flavors of the meat create a delicious and satisfying meal.
Ingredients
- 1 Picanha steak roughly 1.5 lbs, with the fat cap
- Coarse sea salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons of olive oil
Instructions
- Preheat your grill to high heat (around 450-500°F).
- While the grill is heating, prepare the Picanha. Trim any excessive fat from the steak, leaving a layer about 1/4 inch thick.
- Score the fat cap in a crosshatch pattern, being careful not to cut into the meat.
- Rub the steak all over with olive oil. Generously season both sides with coarse sea salt and freshly ground black pepper.
- Place the Picanha on the grill, fat side down. Sear for about 5-7 minutes, or until it develops a nice, golden-brown crust.
- Flip the steak and continue grilling for another 5-7 minutes for medium-rare, or until a meat thermometer reads 130-135°F when inserted into the thickest part of the steak.
- Once cooked to your liking, remove the Picanha from the grill and let it rest for about 10 minutes.
- After resting in room temperature, slice the Picanha against the grain into thin slices. Serve immediately with your favorite side dishes and enjoy!