Beef Picahna

The picanha steak is a beef cut from the rump area above the butt, where it sits on a thick layer of fat. This prized cut of meat is tender, juicy, holds ample amounts of flavor and has a texture similar to sirloin steaks. Here is how to cook one:

Thaw your picahna and let it get to room temperature. I normally thaw mine in the fridge a day or two prior and then take out for a couple hours to reach room temp. Preheat your oven to 400 degrees and place a cast iron skillet on high. Be careful if you have a electric oven - gradually increase your temperature from medium-low to medium-high in order to eliminate shocking your skillet and cracking it (I have accidentally done that before).

I seasoned my picanha with pink Himalayan salt and a bit of pepper. For as good of a cut as this is, you don’t need much seasonings.

Once your skillet is ready and oven preheated, throw a couple tablespoons of butter in your skillet and sear the picahna on both sides, creating a great crust that will keep all the juices inside leaving you with a juicy and flavorful steak. Once seared, make sure the fat cap is facing up and place your cast iron in the oven (you can also use a metal baking pan) for 10-15 minutes. After 10-15 minutes, the internal temp will reach about 130 degrees - if you want it more done, simply cook it longer. I cooked mine for 15 minutes, leaving me with a more medium- rare steak. Rest on the counter for 10 minutes.

Cut against the grain into strips and serve with garlic salt or a garlic butter. So delicious!