Picanha Steak

Name: Picanha Steak
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 1 Picanha, Top sirloin cap, 1–1.2 kg, fat cap on; 2 tbsp Coarse Sea Salt, sal grosso

Picanha steak is a tender, beefy cut with a rich cap of fat that crisps to golden perfection, delivering juicy, flavorful slices every time. This recipe keeps seasoning simple to highlight the meat’s natural richness, producing a beautifully caramelized exterior and a succulent, pink interior. It’s perfect for grilling or pan-searing when you want an impressive yet straightforward steak.

Picanha steak is a tender, beefy cut with a rich cap of fat that crisps to golden perfection, delivering juicy, flavorful slices e... Show more

Traditional Brazilian Recipe

Health Grade

B- · Healthy

Rating

4.7

Time

30 min

Price

0,19 €

Calories

123 kcal

low calorie

few ingredients

quick

easy

Method

Cut the picanha

Pat the picanha dry with paper towels. Trim away any loose silver skin or ragged edges, but keep the fat cap attached. If it is still one whole piece, slice it across the grain into 4 thick steaks, about 3 cm each, so they cook evenly.

Season well

Sprinkle the coarse sea salt (sal grosso) evenly over all sides of the steaks, pressing it gently into the fat cap and the cut surfaces so it clings. Coat them well, then shake off only the excess that does not stick.

Heat the skillet

Set a large skillet over medium-high heat and let it heat for 5 minutes, until the surface is very hot and ready to sear. You do not need extra oil here; the fat cap will render and help the steaks sear beautifully.

Sear the steaks

Lay the steaks in the skillet fat side down first and hold them there with tongs for 3 minutes so the fat starts to render and crisp. Lay them flat, sear for 4 minutes on the first side, then flip and sear for another 4 minutes for medium-rare. If the skillet is crowded, cook the steaks in batches so each one gets a proper crust.

Rest and serve

Transfer the steaks to a board and let them rest for 5 minutes so the juices settle back into the meat. Serve right away while the fat cap is still crisp.

Ingredients

Method

For 4 servings

Adjust servings

1 Picanha, Top sirloin cap, 1–1.2 kg, fat cap on
2 tbsp Coarse Sea Salt, sal grosso

Nutrition

Per Serving.

Calories

123 kcal

6% of Daily kcal

Protein

15 g

30% RDI

Fat

6.8 g

2.6g sat fat

Carbs

0 g

0% RDI

Sugar

0 g

0% RDI

Fiber

0 g

0% RDI

Salt

9 g

100% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

B- · 7.0 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

1 Picanha, Top sirloin cap, 1–1.2 kg, fat cap on
2 tbsp Coarse Sea Salt, sal grosso

Picanha Steak

Method

Cut the picanha

Season well

Heat the skillet

Sear the steaks

Rest and serve

Ingredients

Method

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

You might also like