8-day Dry-aged Picanha With Chicories & Burnt Citrus Dressing Recipe
Make 8-day Dry-aged Picanha With Chicories & Burnt Citrus Dressing 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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Dry-Aged Picanha
Chicories & Greens
Burnt Citrus Dressing
Finishing & Garnish
Method
Dry-Aged Picanha
- 1
Temper and season
Remove the dry-aged picanha from the refrigerator 45–60 minutes before cooking to come to near room temperature. Pat dry with paper towels. Score the fat cap in a crosshatch pattern with a sharp knife, taking care not to cut into the meat. Rub the entire roast with 2 tablespoons neutral oil, then season generously with 2 tablespoons kosher salt and 2 teaspoons freshly ground black pepper, pressing seasoning into the scores on the fat cap.
- 2
Sear fat cap
Preheat a large heavy skillet (cast iron preferred) over medium-high heat until hot but not smoking. Place the picanha fat-side down and render the fat, pressing gently with tongs so the fat makes full contact. Cook 6–8 minutes until deeply browned and most fat has rendered, adjusting heat to avoid burning. Spoon off excess rendered fat if necessary and reserve for dressing or vegetables if desired.
- 3
Sear and roast
Flip the picanha so the meat side is down and sear 1–2 minutes until a brown crust forms. Add 2 tablespoons unsalted butter, smashed garlic cloves, and thyme to the pan. Tilt the pan and use a spoon to baste the meat with the melted butter and aromatics for about 1 minute. Transfer the skillet to a preheated oven at 400°F (200°C). Roast until an instant-read thermometer reaches 125°F (52°C) for medium-rare (about 12–16 minutes, depending on thickness). For medium, roast to 135°F (57°C).
- 4
Rest and slice
Remove the picanha from the oven and transfer to a cutting board. Tent loosely with foil and rest 10–15 minutes (carryover will raise internal temp a few degrees). Slice across the grain into 1/4–1/2-inch thick slices, including some of the crisped fat on each piece.
Chicories & Greens
- 5
Prepare chicories
While the picanha is resting (or during the last 8–10 minutes of roasting), toss the radicchio quarters and halved chicories with 3 tablespoons extra-virgin olive oil, 1 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper, coating evenly.
- 6
Char or roast
Option A (pan-char): In a hot skillet over medium-high heat, place the cut-side of each chicory on the pan and press down slightly. Cook 2–3 minutes until char marks appear, flip and cook another 1–2 minutes until warmed through but still slightly crisp. Option B (oven-roast): Spread on a sheet pan cut-side up and roast in the same 400°F (200°C) oven for 8–10 minutes until edges char and leaves soften slightly. Remove and keep warm.
Burnt Citrus Dressing
- 7
Char citrus
Halve the orange and lemon crosswise. In a dry skillet over medium-high heat, place cut-side down and cook without moving 3–4 minutes until the flesh is caramelized and has dark brown spots (a slight char). If a skillet is not available, broil the halves 3–4 inches from the broiler for 2–3 minutes, watching closely to avoid burning.
- 8
Extract juices
Squeeze the charred orange and lemon into a small bowl, catching the juices. Scrape any caramelized bits from the skillet into the bowl (use 1 teaspoon of warm water or vinegar to deglaze the pan if needed and add to the juices). You should have about 3 tablespoons combined juice and caramelized sugars.
- 9
Emulsify dressing
In a small jar or bowl, combine the burnt citrus juice, 1–2 teaspoons of the reserved picanha fat (optional, for flavor), 2 tablespoons white wine vinegar, 1 teaspoon light brown sugar, 1 teaspoon honey, 1 teaspoon Dijon mustard, minced shallot, and 1/4 teaspoon smoked paprika if using. Whisk while slowly streaming in 4 tablespoons extra-virgin olive oil until the dressing emulsifies. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper to taste. Taste and adjust acidity or sweetness as needed.
Finish & Serve
- 10
Plate
Arrange charred chicories on a warm platter. Fan slices of rested picanha over or alongside the chicories so each slice has a bit of crisp fat. Spoon burnt citrus dressing over the meat and chicories — start with 2–3 tablespoons and serve remaining dressing on the side.
- 11
Garnish and season
Finish with a light sprinkle of coarse sea salt and scatter microgreens or chopped parsley over the dish for freshness and color. Serve immediately.