Picanha Steak Recipe

🧂 Ingredients

• 1 2 ½ to 3 pound Picanha steak
• 2 peeled shallots
• 6-8 garlic cloves
• ½ stick unsalted butter

  thickly sliced
• 8-10 fresh thyme sprigs
• coarse salt and fresh cracked pepper to taste
• optional sliced fresh chives for garnish

Instructions

• 1 Slice the fat cap of the Picanha steak in a checkerboard-like manner, with each
  square being roughly ½”x 1/2” inch.
• 2 Place the roast on a rack over a sheet tray and generously season it on all
  sides with coarse salt. This comes out to be roughly 2 teaspoons to 1
  tablespoon.
• 3 Put it in the refrigerator uncovered for 12 to 48 hours. I did 24 hours.
• 4 The next day, season it on all sides with cracked black pepper.
• 5 Reverse-sear the steak by placing the Picanha in a preheated smoker to 200° and
  cook it until it reaches 115° to 120° internally.
• 6 Remove the steak and let it rest on a rack for 30 minutes. This will allow the
  myoglobin to run back through the steak, ensuring it is pink from end to end.
• 7 Add the olive oil to a 12” cast iron or carbon steel pan and heat over high heat
  until the oil smokes lightly.
• 8 Place the Picanha fat cap side down, immediately turn the heat down to medium
  and cook it untouched for exactly 4 minutes.
• 9 Next, using tongs, move the steak around in a circular motion for 1 minute.
  Doing this will help completely brown the top of the steak.
• 10 Flip the steak over, turn the heat down to low-medium, and cook it for 1 minute.
• 11 Add the garlic, shallots, thyme, and butter to the pan with the steak.
• 12 Baste the steak for 4 to 6 minutes or until it reaches 125° to 130° internally
  for medium-rare.
• 13 Rest it for 30 minutes on a rack. You can pour on the herbs, garlic, and
  shallots over top or add on a few thick slices of Maître D’ Butter.
• 14 Slice the steak against the grain and serve.

Nutrition Info