Picanha Steak Recipe

This picanha steak recipe is easy to follow and a firm family favorite. It's perfectly seasoned and yields juicy and tender meat every time. Watch the video below to see how I make it in my kitchen.

Course Main Course

Cuisine Brazilian

Cook Time 20

Total Time 20

Servings servings

Calories 260kcal

Author Arman Liew

Ingredients

3 pounds picanha steak or top sirloin
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons oil
1 tablespoon butter

Instructions

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

Oven method: Once the steak is seasoned, place it in a roasting pan and roast for 60-70 minutes or until the meat reaches an internal temperature of at least 130F.

Stovetop method: Add a touch of oil to a large cast iron skillet and place over high heat. Once hot, sear the steak on all sides then reduce the heat to medium. Cook for 10 minutes, turning regularly, until the meat reaches an internal temperature of 130-135F.

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.

Nutrition