This picanha steak recipe is easy to follow and sure to impress. Learn how to season and grill this flavorful Brazilian cut of beef to perfection and enjoy every juicy, tender bite. Watch the video below to see how I make it in my kitchen.
Bring your steak to room temperature. Divide them into 3 or 4 portions.
Pat dry the steaks and season both sides with salt and pepper, rubbing them into the fat.
On a large or two smaller metal skewers, curve the steaks into a C shape on top.
Preheat the grill to high and bush oil and butter over it.
Lay the skewered steak on the grill and cook the steaks, covered, for 18-20 minutes, turning every 5 minutes. Once the meat reaches an internal temperature of 130F, remove it from the grill.
Let the meat rest for several minutes before slicing and serving.
Video
Notes
TO STORE. Store any leftover steak in an airtight container in the fridge for 2 to 3 days. TO FREEZE. You can freeze the cooked and cooled steak in a freezer-safe container or ziplock bag for up to 3 months. Let it thaw in the fridge before reheating. TO REHEAT. The best way to reheat the leftovers is in the oven at 275ºF until warm.