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