Classic Picanha Recipe

Bring to room temperature

Remove the picanha from the refrigerator 45–60 minutes before cooking so it comes to room temperature. Pat dry thoroughly on all sides with paper towels.

Score fat cap

If your picanha has a fat cap, score the fat in a crosshatch pattern with shallow 1/8–1/4 inch cuts, taking care not to cut into the meat. This helps render fat and allows salt to penetrate.

Season

Generously rub the coarse sea salt over all surfaces of the picanha, pressing it into the scored fat and meat. Lightly sprinkle the freshly ground black pepper over the meat. For traditional South American style, salt is the primary seasoning—do not overdo other spices.

Preheat pan or grill

Place a heavy cast-iron skillet or grill over high heat and let it get smoking hot (about 5–8 minutes). If using a grill, set up for direct high heat.

Render fat and sear fat cap

Add the neutral oil to the pan and swirl. Place the picanha fat-side down first and press gently so the fat makes full contact. Sear the fat cap for 4–6 minutes, until deeply golden and much of the fat has rendered. If using a grill, sear directly over the hottest zone.

Sear meat sides

Turn the picanha so each of the meat sides (usually three sides if the cut is triangular) get a 2–3 minute sear per side, rotating to develop an even deep brown crust. Total searing time will vary with thickness and heat but aim for a well-browned exterior.

Finish to temperature

Reduce heat to medium (or move to a cooler zone on the grill). Continue cooking, flipping as needed, until internal temperature reaches desired doneness: 50–52°C (122–125°F) for rare, 55–58°C (131–136°F) for medium-rare, or 60–63°C (140–145°F) for medium. Use an instant-read thermometer inserted into the thickest part, avoiding fat.

Optional butter baste

If using butter and garlic: in the last 2 minutes of cooking, reduce heat slightly, add the butter and crushed garlic to the pan, tilt the pan and spoon the melted butter over the meat repeatedly to add flavor and glossy finish. Discard garlic before serving if desired.

Rest

Transfer the picanha to a cutting board and tent loosely with foil. Rest for 10–15 minutes to allow the juices to redistribute; carryover will raise temperature 2–4°C (4–8°F).

Slice and serve

Slice the picanha across the grain into 1/4–1/2 inch (6–12 mm) slices. Arrange on a platter and sprinkle a little extra coarse sea salt to taste if desired. Serve with fresh parsley or spoon chimichurri over or alongside.