Picanha Recipe

Prepare the meat

Remove the picanha from the refrigerator 30–45 minutes before cooking to bring it close to room temperature. Pat dry with paper towels. If the fat cap is not scored, lightly score the fat in a crosshatch pattern with 1/2-inch spacing, taking care not to cut into the meat.

Season the meat generously on both sides with kosher salt and freshly ground black pepper. Press the seasoning into the surface so it adheres. Let sit while you prepare the pan or grill.

Cook

Heat a heavy cast-iron skillet or grill to medium-high (about 425–475°F / high heat). Add 2 tablespoons vegetable oil to the pan and let it smoke slightly. Place the picanha fat-side down first to render and crisp the fat: sear without moving for 4–5 minutes until deeply browned and crisp. Flip and sear the flesh side for 2–3 minutes to build a crust.

If using an oven, after searing, transfer the skillet to a 400°F oven and roast until an instant-read thermometer inserted into the thickest part registers 125°F for medium-rare, about 6–10 minutes depending on thickness. If grilling, move to indirect heat, close lid, and cook to 125°F. For medium, target 135°F. Remove from heat about 5°F below desired temp for carryover.

Transfer the picanha to a cutting board, brush lightly with 1 teaspoon olive oil, tent loosely with foil, and rest for 10 minutes to allow juices to redistribute.

After resting, slice picanha against the grain into 1/4–1/2-inch thick slices. Arrange on a warm platter.

Make the chimichurri base

In a food processor or blender, combine parsley, cilantro, garlic, red wine vinegar, and 2 tablespoons of the extra-virgin olive oil. Pulse until herbs are finely chopped but not pureed, scraping down the sides as needed.

Transfer the herb mixture to a bowl and stir in the sour cream, mayonnaise, remaining 1 tablespoon olive oil, smoked paprika, lemon juice, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Mix until smooth and creamy. Taste and adjust seasoning with more salt, lemon juice, or vinegar as desired.

Chill the crema for at least 15 minutes to let flavors meld. If made ahead, keep refrigerated up to 24 hours; bring to cool room temperature before serving if chilled longer than 30 minutes.

Spoon 2–3 tablespoons of chimichurri crema per 8 oz portion over or beside the sliced picanha. Sprinkle a pinch (about 1/4 teaspoon) of coarse sea salt over the meat if desired to enhance crust flavors. Serve with lemon wedges on the side for optional brightening.

Suggested plating: fan slices slightly overlapping, drizzle a little extra crema, and garnish with a few whole parsley leaves or a light dusting of smoked paprika.