Picanha: The Queen of All Steaks

BRAZILIAN·NON-VEGSource

A guide to cooking Picanha, the queen of all steaks, exploring three different methods: brisket-style, churrasco, and pan-searing.

Ingredients

14

BRISKET-STYLE PICANHA

Prime Picanha

1 lb

Brazilian Salt Blend

2 tbsp

PAN-SEARED PICANHA

Prime Picanha

1 lb

Kosher Salt

1 tbsp

Avocado Oil

1 tbsp

CHURRASCO PICANHA

Prime Picanha

1 lb

Brazilian Coarse Salt

2 tbsp

CHIMICHURRI SAUCE

Fresh Parsley

½ cup

Fresh Oregano

¼ cup

Garlic

2 cloves

Red Wine Vinegar

¼ cup

Olive Oil

½ cup

Red Pepper Flakes

½ tsp

Salt

To taste

to taste

Equipment

Grill

Cast Iron Skillet

Skewers

Instructions

1Prepare the Brisket-Style Picanha15m

Trim the Fat Cap

Trim the fat cap to about 1/4 inch thickness. Remove any silverskin.

Season Generously

Season the picanha generously on all sides with the Brazilian salt blend.

Rest

Let the picanha rest at room temperature for about 30 minutes.

2Cook the Brisket-Style Picanha8h

Preheat Grill

Preheat your grill to 225°F (107°C).

Smoke the Picanha

Place the picanha on the grill, fat-side up. Smoke for about 8 hours, or until the internal temperature reaches 195°F (90°C).

Rest

Remove the picanha from the grill and let it rest, loosely tented with foil, for at least 45 minutes.

3Prepare the Pan-Seared Picanha10m

Trim and Season

Trim the fat cap to about 1/4 inch. Season generously with kosher salt.

4Pan-Sear the Picanha10m

Heat the Skillet

Heat avocado oil in a cast iron skillet over medium-high heat until shimmering.

Sear the Steaks

Sear the picanha steaks for 3-4 minutes per side, starting with the fat cap down, until a deep brown crust forms. Sear the edges as well.

Cook to Temperature

Reduce heat to medium and continue cooking, flipping occasionally, until the internal temperature reaches 120°F (49°C) for medium-rare.

Rest

Remove from skillet and let rest for 10 minutes before slicing against the grain.

5Prepare the Churrasco Picanha10m

Cut and Skewer

Cut the picanha into 3-finger thick steaks, cutting with the grain. Fold each piece into a C-shape and skewer onto a churrasco roasting stick.

Season

Season generously with Brazilian coarse salt on all sides.

6Grill the Churrasco Picanha20m

Prepare the Grill

Prepare a charcoal grill for direct heat.

Grill the Picanha

Place the skewered picanha over the hot coals. Rotate frequently, searing all sides until a deep brown crust forms and the internal temperature reaches 120°F (49°C).

Rest and Slice

Remove from grill, let rest for 10 minutes, then slice thinly against the grain.

7Make the Chimichurri Sauce10m

Combine Ingredients

In a bowl, combine chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt to taste.

Mix Well

Stir everything together until well combined. Let sit for at least 10 minutes for flavors to meld.

8Serve5m

Plate and Garnish

Arrange the sliced picanha on a platter and generously spoon chimichurri sauce over the top.