Parmesan Picanha Recipe
Make Parmesan Picanha Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef & Seasoning
Parmesan Crust
Finishing & Cooking
Method
Beef & Seasoning
- 1
Trim and score
Preheat oven to 400°F (200°C). Pat the picanha dry with paper towels. Trim any excessively thick silver skin but leave a generous fat cap (about 1/3 inch). Using a sharp knife, lightly score the fat cap in a crosshatch pattern without cutting into the meat (about 1/8–1/4 inch deep).
- 2
Season meat
Combine coarse kosher salt, freshly ground black pepper, garlic powder, and smoked paprika. Rub olive oil over the entire roast, then evenly season the meat side and press seasoning into the scored fat. Let rest at room temperature for 20–30 minutes while you prepare the crust and preheat the oven. (If you prefer, refrigerate overnight and bring to room temperature before roasting.)
Parmesan Crust
- 3
Make crust mixture
In a medium bowl combine grated Parmesan, fresh breadcrumbs, melted butter, chopped parsley, minced garlic, lemon zest, 1/2 tsp black pepper and 1/2 tsp salt. Stir until the mixture is evenly moistened and holds together slightly when pressed. Taste and adjust salt/pepper if needed.
- 4
Prepare egg wash
Beat the room-temperature egg lightly in a small bowl. This will help the crust adhere to the roast.
Sear, Roast & Crust
- 5
Sear the picanha
Heat a large ovenproof skillet (cast-iron preferred) over high heat until very hot. Add 1 tbs olive oil and swirl. Place the picanha fat-side down and sear 2–3 minutes until the fat is deeply browned and some fat renders. Turn and sear the meat sides 1–2 minutes each to develop good color. Use tongs to hold and sear edges for 30–45 seconds if needed. Remove from heat.
- 6
Apply egg wash and crust
Brush the top of the roast (the fat cap side or meat side, depending on preference — for a cheesy top, apply to the meat side) lightly with the beaten egg. Press the Parmesan-breadcrumb mixture firmly onto the egg-washed surface so it adheres in an even layer. Make sure the crust covers the area you want crisp and golden.
- 7
Roast to temperature
Transfer the skillet to the preheated 400°F (200°C) oven. Roast until the internal temperature reaches 125°F–130°F (52°C–54°C) for medium-rare (carryover will raise temp), about 18–28 minutes depending on roast thickness. Check with an instant-read thermometer inserted into the thickest part, not touching fat or bone.
- 8
Optional broil for crust
If the crust isn't golden enough after roasting, switch oven to broil (high) and broil 1–2 minutes, watching closely to avoid burning. Rotate the pan if needed for even browning.
- 9
Rest
Transfer the roast to a cutting board and tent loosely with foil. Rest for 10–15 minutes to allow juices to redistribute and final carryover cooking to finish.
Finishing & Sauce (optional)
- 10
Make pan sauce (optional)
While the roast rests, place the skillet over medium heat. Pour off excess rendered fat if more than 1 tbs remains, reserving a little for flavor. Add 1/2 cup beef stock or dry red wine to deglaze, scraping browned bits with a wooden spoon. Simmer until reduced by half (2–4 minutes). Taste and adjust seasoning. Strain if desired.
- 11