Picanha
Picanha
Picanha is a tasty beef cut popular in the U.S. and a long-time favorite in Brazil. It's known for its tender, juicy texture and rich marbling, making it great for grilling or roasting. Whether for a barbecue or a cozy dinner, picanha will delight your guests and family!
Here's a simple way to cook it:
Ingredients:
2-3 pounds of picanha
Kosher salt (or coarse sea salt)
Freshly ground black pepper (optional)
Olive oil (optional)
Instructions:
Prepare the Picanha:
Trim excess fat, leaving about 1 inch for flavor.
Cut the picanha into thick steaks (1.5 to 2 inches) against the grain.
Season:
Sprinkle kosher salt generously on both sides. Let it rest for 30 minutes at room temperature. Add black pepper if you like.
Preheat Your Grill:
Heat the grill to high (450°F to 500°F). For charcoal, ensure coals are hot and spread out.
Grill the Picanha:
Place the steaks fat-side down. Sear for 4-5 minutes to create a crust.
Flip and cook for another 4-5 minutes for medium-rare, adjusting time for your desired doneness.
Check Doneness:
Use a meat thermometer; aim for 130-135°F for medium-rare.
Rest the Meat:
Remove steaks from the grill and let them rest for 10 minutes to keep them tender.
Slice and Serve:
Cut the picanha into thin slices against the grain. Serve with chimichurri, rice, or a fresh salad.
Picanha
Picanha is a tasty beef cut popular in the U.S. and a long-time favorite in Brazil. It's known for its tender, juicy texture and rich marbling, making it great for grilling or roasting. Whether for a barbecue or a cozy dinner, picanha will delight your guests and family!
Here's a simple way to cook it:
Ingredients:
2-3 pounds of picanha
Kosher salt (or coarse sea salt)
Freshly ground black pepper (optional)
Olive oil (optional)
Instructions:
Prepare the Picanha:
Trim excess fat, leaving about 1 inch for flavor.
Cut the picanha into thick steaks (1.5 to 2 inches) against the grain.
Season:
Sprinkle kosher salt generously on both sides. Let it rest for 30 minutes at room temperature. Add black pepper if you like.
Preheat Your Grill:
Heat the grill to high (450°F to 500°F). For charcoal, ensure coals are hot and spread out.
Grill the Picanha:
Place the steaks fat-side down. Sear for 4-5 minutes to create a crust.
Flip and cook for another 4-5 minutes for medium-rare, adjusting time for your desired doneness.
Check Doneness:
Use a meat thermometer; aim for 130-135°F for medium-rare.
Rest the Meat:
Remove steaks from the grill and let them rest for 10 minutes to keep them tender.
Slice and Serve:
Cut the picanha into thin slices against the grain. Serve with chimichurri, rice, or a fresh salad.
Picanha
Picanha is a tasty beef cut popular in the U.S. and a long-time favorite in Brazil. It's known for its tender, juicy texture and rich marbling, making it great for grilling or roasting. Whether for a barbecue or a cozy dinner, picanha will delight your guests and family!
Here's a simple way to cook it:
Ingredients:
2-3 pounds of picanha
Kosher salt (or coarse sea salt)
Freshly ground black pepper (optional)
Olive oil (optional)
Instructions:
Prepare the Picanha:
Trim excess fat, leaving about 1 inch for flavor.
Cut the picanha into thick steaks (1.5 to 2 inches) against the grain.
Season:
Sprinkle kosher salt generously on both sides. Let it rest for 30 minutes at room temperature. Add black pepper if you like.
Preheat Your Grill:
Heat the grill to high (450°F to 500°F). For charcoal, ensure coals are hot and spread out.
Grill the Picanha:
Place the steaks fat-side down. Sear for 4-5 minutes to create a crust.
Flip and cook for another 4-5 minutes for medium-rare, adjusting time for your desired doneness.
Check Doneness:
Use a meat thermometer; aim for 130-135°F for medium-rare.
Rest the Meat:
Remove steaks from the grill and let them rest for 10 minutes to keep them tender.
Slice and Serve:
Cut the picanha into thin slices against the grain. Serve with chimichurri, rice, or a fresh salad.
