How To Cook Picanha Steak Cast Iron Ideas. Make sure to get as much of the surface as possible. Clean and preheat your grill.
Score the fat cap into 4 pieces. Season with salt, pepper, and red pepper flakes. Keep at room temperature for 45 minutes.
Then, Flip The Steak And.
Score the coulotte fat cap. Rub the grill with olive oil to prevent the meat from sticking. Preheat the oven to 320 degrees.
Roasting The Picanha Whole Then Slicing It Into Steaks Afterwards Will Allow You To Enjoy The Steak Fairly Rare.
Season with salt, pepper, and red pepper flakes. Sprinkle salt over each side of the picanha, using your hands to pat it into the meat if desired. Cut potatoes into uneven pieces.
Cut The Picanha With The Grain Into 3 Strips (About 2 To 3 Inches Wide).
Brown the picanha meat in a frying pan until the pieces turn golden brown. Turn over the meat and baste it with the reserved fat. Use a generous amount of salt, as this is the only seasoning that’s necessary.
Cut With The Grain To Slice The Picanha Cut Into Four Steaks, Leaving A Fat Cap On.
Once pan is hot, add grapeseed oil. Cook your picanha steaks over a high heat turning the steak only once after a rich, golden crust has formed, reduce heat to medium when reach this stage. You want the temp to be really hot, around 500+ degrees f.
Cover Your Steak With The Seasoning Mix Like You Would Be Applying A Dry Rub.
Instructions remove steak from the refrigerator. Transfer the picanha to the oven and cook it for 30 minutes until the internal temperature reaches 50°c / 122°f. Allow one hour for the meat to rest at room temperature before cooking this picanha roast in the oven.