Garlic Picanha Recipe

Trim and score

Pat the picanha dry with paper towels. If not already, leave a 1/4–1/2 inch fat cap; trim any excessively thick or hard silver skin. Lightly score the fat in a crosshatch pattern with a sharp knife, cutting only into the fat, not into the meat.

Season the meat evenly on all sides with 1 1/2 tablespoons kosher salt and the black pepper. Let sit at room temperature for 30 minutes to 1 hour to allow salt to penetrate and to come closer to room temperature (improves searing).

Crush the garlic: Place the peeled garlic cloves in a mortar and pestle or on a cutting board. Coarsely crush or mince the garlic until a rough paste forms.

Combine ingredients: In a small bowl, mix the crushed garlic, olive oil, chopped rosemary, chopped thyme, smoked paprika, remaining 1/2 tablespoon kosher salt, and red pepper flakes (if using). Stir to form a loose paste/marinade.

Rub the garlic marinade evenly over the meat, concentrating on the meat-side and the edges. Do not pack excessive marinade onto the fat cap; a thin layer over the fat is fine. Cover loosely and refrigerate for at least 30 minutes and up to 4 hours. If refrigerated, bring back to room temperature for 30–45 minutes before cooking.

Grill method

Preheat a grill for two-zone cooking: high heat on one side (450–500°F / 230–260°C) and medium/indirect on the other. Sear the picanha fat-side down over direct high heat for 4–6 minutes until well browned and some fat renders. Move to indirect heat, fat-side up, and continue cooking until internal temperature reaches 125°F (rare–medium-rare) to 130°F (medium-rare), about 15–25 more minutes depending on thickness. Use an instant-read thermometer in the thickest part.

Pan-sear then oven

Preheat oven to 400°F (200°C). Heat a large cast-iron skillet over high heat until smoking. Place picanha fat-side down and sear 4–6 minutes until deeply browned and fat renders. Flip and sear the meat-side 2 minutes. Transfer skillet to oven and roast until internal temperature reaches 125–130°F (rare–medium-rare), about 10–20 minutes depending on thickness.

When the picanha reaches the target temperature, remove from heat and place on a cutting board. Add the unsalted butter to the hot pan (or brush onto the meat if off-grill) to melt and baste the top of the roast, then sprinkle chopped parsley over it. Tent loosely with foil and rest for 10–12 minutes; the internal temperature will rise a few degrees and juices will redistribute.

After resting, slice picanha across the grain into 1/4–1/2-inch thick slices. Arrange on a platter, spoon any resting juices and melted butter over the slices, and serve with lemon wedges for squeezing. Taste and add additional kosher salt to taste if needed.