Picanha Tradicional Recipe
Make Picanha Tradicional Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat
Seasoning
Optional Garnish
Method
Preparation
- 1
Remove the picanha from the refrigerator and allow it to come to room temperature for about 30 minutes before cooking.
- 2
Trim any excess fat from the picanha, leaving a thin layer on one side for flavor during cooking.
- 3
Score the fat cap in a crosshatch pattern to help render the fat and enhance flavor.
Seasoning
- 4
In a small bowl, combine kosher salt, black pepper, and garlic powder.
- 5
Generously rub the seasoning mixture over the picanha, covering all sides evenly.
Cooking
- 6
Grilling
Preheat your grill to high heat (about 230-250°C or 450-500°F).
- 7
Place the picanha fat-side down on the grill. Cook for about 10-15 minutes until the fat is well-seared and crispy.
- 8
Flip the picanha and continue grilling for another 10-15 minutes for medium-rare, adjusting the time according to your preferred doneness.
- 9
Use a meat thermometer to check for doneness; aim for 50-55°C (120-130°F) for medium-rare.
Resting and Serving
- 10
Remove the picanha from the grill and let it rest for about 10 minutes to allow the juices to redistribute.
- 11
Slice the picanha against the grain into thick pieces.
- 12
Garnish with fresh parsley and serve with lemon wedges on the side.
