Description
A delicious reverse-seared picanha steak with a crispy fat crust.
Ingredients
Scale
- 2 pounds picanha roast
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat oven to 250°F (120°C).
- Season the picanha generously with salt and pepper.
- Place the picanha on a wire rack over a baking sheet.
- Bake in the preheated oven until the internal temperature reaches 120°F (49°C), about 1 hour.
- Remove from the oven and let rest for 10 minutes.
- Heat a cast iron skillet over high heat and sear the picanha fat side down for about 2-3 minutes until crispy.
- Flip and sear the other side for another 2-3 minutes.
- Let it rest for a few minutes before slicing and serving.
Notes
- Serve the sliced picanha with chimichurri sauce for added flavor.
- Resting the meat after cooking helps retain juices.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Oven and skillet
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 0g
- Sodium: 80mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg
Keywords: picanha, steak, reverse sear, meat