Picanha* (house Special Sirloin) Recipe

Prepare the steak

Remove the 12 oz picanha from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry thoroughly with paper towels. If the fat cap is uneven, trim to an even 1/4–1/2 inch thickness but do not remove the fat cap entirely — it renders and flavors the meat.

Score fat cap

Lightly score the fat cap in a diamond pattern with a sharp knife, cutting only through the fat (about 1/8 inch deep). This helps render fat and allows seasoning to penetrate.

Season

Mix kosher salt, black pepper, garlic powder, and smoked paprika. Evenly coat both sides of the steak and the fat cap with the seasoning blend. Press gently to adhere.

Make garlic butter

In a small bowl, combine softened butter, minced garlic, chopped parsley, lemon zest, and 1/8 tsp salt. Mix until homogenous. Cover and refrigerate until ready to use. If using, portion about 1 tablespoon to melt over the finished steak.

Apply

After cooking, while steak rests, place 1 tablespoon garlic butter on top of the steak so it melts into the surface. Reserve remaining butter for service.

Make chimichurri

In a bowl, finely chop parsley and cilantro or pulse briefly in a food processor (do not purée). Mix with red wine vinegar, olive oil, minced garlic, red pepper flakes, smoked paprika, 1/4 tsp salt, and black pepper. Taste and adjust acidity or heat. Let sit at room temperature at least 15 minutes for flavors to meld.

Serve

Spoon chimichurri over sliced steak or serve alongside for guests to add to their portion.

Preheat and oil pan

Preheat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot, about 5 minutes. Add 1 tablespoon neutral oil and swirl to coat. The oil should shimmer but not smoke heavily.

Render fat cap (optional step)

If you prefer to render down some fat first, place the steak fat-side down in the hot pan and press gently with tongs or a spatula. Cook 2–4 minutes until the fat is golden and some fat has rendered and the pan has sizzled. Tilt the pan and spoon rendered fat out or into a small bowl if desired.

Sear steak

Place the steak meat-side down and sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the other meat side for 2–3 minutes. For a medium-rare finish (about 130–135°F / 54–57°C), after searing both sides, reduce heat to medium and continue cooking in the pan for an additional 2–4 minutes, flipping once, or transfer to a 400°F (205°C) oven for 4–6 minutes. Use an instant-read thermometer: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium.

Baste (optional)

If using additional butter, add 1 tablespoon butter to the pan during the last 1–2 minutes and tilt the pan, spooning melted butter over the steak repeatedly to add flavor and help finish the crust.

Rest and slice

Remove steak to a cutting board and let rest uncovered for 6–8 minutes to redistribute juices. Slice across the grain into 1/4-inch to 1/2-inch thick slices. If serving garlic option, place a dollop of garlic butter on the hot slices to melt. If serving spicy option, spoon chimichurri over slices or serve on the side.