picanha steak recipe
The Best picanha steak recipe
What really makes picanha special is how adaptable it is. You can serve it on a casual backyard barbecue or as the star of a fancy holiday feast, and it never disappoints. The kids love the way it stays juicy even after resting, and the adults? They’ll talk about how perfect it is for a weekend meal or even as a quick weeknight dinner if you prep ahead. Plus, it’s got some real health perks—leaner than you might think, packed with iron and protein, and that fat cap isn’t just flavor, it’s a natural moistener. It’s the kind of recipe that makes you feel good about eating well without ever feeling like you’re missing out on anything. And honestly? Once you’ve tried it, you’ll never go back to dry, boring steak again.
Perfectly Cooked Picanha Steak
A rich, flavorful Brazilian steak known for its marbled texture and juicy tenderness. This recipe ensures a perfectly cooked picanha with a perfect crust.
🥘Ingredients
- 2 lbs (900g) picanha steak (thick-cut)
- 2 tbsp olive oil
- 2 tbsp kosher salt
- 2 tbsp black pepper
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp smoked paprika
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tbsp ground cumin
- 1 tbsp Worcestershire sauce
- 1 cup beef broth
- 1 cup red wine vinegar
- 1 cup soy sauce
- 1 cup Worcestershire sauce
- 1 cup olive oil
- 4 cloves garlic, minced
- 1 tbsp black pepper
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 cup beef stock
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper. -
2
In a large bowl, combine marinade ingredients for beef broth, vinegar, soy sauce, Worcestershire sauce, olive oil, garlic, black pepper, smoked paprika, oregano, and thyme. Mix well. -
3
Place the picanha steak in a large resealable bag or container. Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag and refrigerate for at least 4 hours, or overnight for best results. -
4
Remove the steak from the marinade and let it sit on a cutting board for 10 minutes to allow excess marinade to drip off. Pat dry with paper towels. -
5
In a small bowl, mix salt, black pepper, garlic powder, onion powder, smoked paprika, dried oregano, dried thyme, and cumin. Rub this mixture all over the steak, including the thickest part. -
6
Place the steak on the prepared baking sheet. Bake for 20 minutes, then remove from the oven and let it rest for 10 minutes. -
7
In a large skillet, heat olive oil over medium-high heat. Add the diced onion and minced garlic, sautéing until softened (about 3 minutes). Add tomato paste, Worcestershire sauce, and smoked paprika, cooking for another minute. Pour in beef stock and bring to a simmer. Let it cook for 10 minutes. -
8
After resting, place the steak back on the baking sheet and cook in the oven at 400°F (200°C) for 15-20 minutes, depending on thickness, until it reaches an internal temperature of 135°F (57°C) for medium-rare. -
9
Remove the steak from the oven and let it rest for 10 minutes before slicing against the grain. Pour the sauce from the skillet into a bowl, adjust seasoning with salt and pepper if needed, and let it cool slightly. -
10
Slice the steak and serve with the sauce on top.
🔧Equipment
- Cutting board
- Sharp knife
- Mixing bowls
- Meat mallet (optional)
- Large skillet or Dutch oven
- Oven
- Meat thermometer
📊Nutrition Facts (per serving)
📝Notes
- For extra tenderness, consider pounding the steak slightly with a meat mallet before marinating.
- Use a meat thermometer to ensure perfect doneness. Picanha is best served medium-rare to medium.
- Adjust marinade times and oven cooking times based on the thickness of your steak.
- For a quicker method, grill the steak directly over high heat for 3-4 minutes per side for medium-rare.
Watch Video Of How Perfectly Cooked Picanha Steak Works
❓ Frequently Asked Questions About Perfectly Cooked Picanha Steak
What is the best way to prepare picanha steak for resting before cooking?
The best way to rest picanha steak is to let it sit at room temperature for about 30–60 minutes after removing it from the fridge. This allows the juices to redistribute evenly throughout the meat, ensuring a tender and flavorful result. Wrap it loosely in aluminum foil and place it on a cutting board or cutting surface to avoid temperature changes.
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How do I choose the right thickness for a perfect picanha steak?
For the best texture and cooking results, aim for a picanha steak that is 1.5 to 2 inches (4–5 cm) thick. Thinner cuts may dry out quickly, while thicker cuts may require longer cooking times. If you prefer a rare or medium-rare finish, slightly thinner slices (around 1 inch) can work well.
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What’s the ideal internal temperature for a perfectly cooked picanha?
For a juicy, well-done picanha, aim for an internal temperature of 135–145°F (57–63°C). For medium-rare (a more common preference), target 120–125°F (49–52°C). Use a meat thermometer to check accuracy—pulling it out too early can result in uneven cooking.
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How do I season picanha steak effectively for maximum flavor?
Season generously with kosher salt and freshly ground black pepper (about 1–2 tsp per steak). For extra depth, rub with garlic powder, smoked paprika, or a mix of herbs like rosemary and thyme. Some chefs also use a dry rub with cumin and brown sugar for a slightly sweet contrast. Let the steak sit in the seasoning for at least 30 minutes before cooking.
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Should I use a grill or pan for cooking picanha, and which method is best?
A grill is ideal for picanha because it allows for even searing and charring, which enhances flavor. For a pan-seared version, use a heavy skillet (like cast iron) and cook over high heat with a bit of oil. Either way, sear the steak on all sides first, then finish in the oven at 250°F (120°C) for medium-rare (about 10–15 minutes per side). Avoid overcrowding the pan to maintain high heat.
