Picanha Recipe

Trim and portion

If the coulotte (picanha) is larger than needed, portion into steaks of desired size (typical serving 10–12 oz / 0.625–0.75 lb each). Leave the fat cap intact. If you have a whole 1 lb coulotte, leave as a single piece. Pat the meat dry very well with paper towels.

Score fat cap

Using a sharp knife, lightly score the fat cap in a crosshatch pattern about 1/8–1/4 inch deep, spacing cuts about 1/2 inch apart. Do not cut into the lean meat. Scoring helps render fat and allows seasoning to penetrate.

Season

Combine kosher salt, cracked black pepper, garlic powder and smoked paprika (if using). Generously season the meat all over, pressing the rub into the fat and exposed lean. If time allows, season 30–60 minutes before cooking and leave at cool room temperature; for deeper penetration you can refrigerate uncovered up to 2 hours, then bring back to room temperature 30 minutes before cooking.

Preheat

If grilling: preheat grill to high heat (500–600°F / 260–315°C) with one side for direct high-heat and one side for indirect. If pan/sear-roast: preheat oven to 375°F (190°C) and heat a heavy cast-iron skillet over high heat until smoking hot.

Render fat and sear (fat-side first)

Place the meat fat-side down on the hot grill grate over direct heat or in the hot skillet. Use tongs and hold/press the fat cap against the grate or pan so it contacts the heat evenly. Render for 2–4 minutes until the fat is golden-brown and some fat has rendered and starts to sizzle. Trim excess pooled fat if necessary to avoid flare-ups.

Sear all sides

Turn the meat so the lean sides contact direct heat or the skillet. Sear each lean side for 1.5–2.5 minutes until a deep brown crust develops. For thicker pieces, sear both sides and edges to create an even crust.

Finish to temperature

If grilling: move the meat to the cooler side (indirect) and close the lid. If using skillet: add 1 tbsp unsalted butter and the herb sprigs to the pan, then transfer the skillet to the preheated oven. Roast until internal temperature (measured in the center, avoiding fat) reaches desired doneness: 115–120°F for rare, 125–130°F for medium-rare, 135°F for medium. For medium-rare aim for 125°F and plan to rest to reach final temp of 130°F. Cooking time will vary by thickness (for a 1–1.25 inch piece expect ~6–12 minutes after searing).

Rest and finish

Remove the meat from heat and transfer to a cutting board. Spoon any pan juices or reserved rendered fat over the top, add the 1 tbsp unsalted butter to melt over the meat and sprinkle flaky sea salt to taste. Tent loosely with foil and rest 8–12 minutes (longer for larger pieces) so juices redistribute and final temperature rises ~5°F.

Slice and serve

Slice the picanha against the grain into thin slices (about 1/4 inch thick) starting from the lean side, leaving the fat cap on each slice for flavor. Arrange on a platter and serve immediately with pan juices or chimichurri/your preferred sauce.

Optional: For added flavor, serve with a spoonful of rendered fat or compound butter on top of sliced beef, or garnish with the fresh herb sprigs. Adjust finishing flaky salt to taste.