Dry-aged Picanha Recipe

Cooking Instructions

1. 1

   Prepare the Picanha

   Take the dry-aged picanha out of the refrigerator and allow it to come to room temperature for about 30 minutes before cooking. This ensures even cooking.

2. 2

   Season the Steak

   Generously season the picanha on all sides with sea salt and black pepper. Make sure to rub the seasoning into the meat for better flavor.

3. 3

   Preheat the Pan

   Heat a cast-iron skillet or grill pan over medium-high heat. Add the olive oil and allow it to heat until shimmering but not smoking.

4. 4

   Sear the Steak

   Place the seasoned picanha in the hot skillet, fat side down. Sear for about 4-5 minutes until a golden-brown crust forms. Flip the steak and sear the other side for another 4-5 minutes.

5. 5

   Cook to Desired Doneness

   Reduce heat to medium and continue cooking the picanha, flipping occasionally, until it reaches your desired doneness (about 130°F for medium-rare). This may take an additional 5-10 minutes.

6. 6

   Rest the Meat

   Once cooked, remove the picanha from the skillet and let it rest on a cutting board for at least 10 minutes before slicing. This allows the juices to redistribute.

7. 7

   Serve

   Slice the picanha against the grain and serve with fresh rosemary if desired. Enjoy your perfectly cooked dry-aged picanha!