British Beef Picanha Steaks 28 Day Dry-Aged | ±200g x2

Picanha, a Brazilian specialty, is prized for its tenderness and flavour. Below are methods for cooking picanha steak using various heat sources: grill, pan-frying, and oven. Each method includes instructions for achieving your desired level of doneness.

1. Preparation

Ingredients:
• 200g picanha steak (with a thick fat cap)
• Salt (preferably coarse or kosher salt)
• Optional: Black pepper, garlic powder, or your choice of seasoning

Steps:
1. Remove the picanha steak from the refrigerator 30–60 minutes before cooking to bring it to room temperature.
2. Score the fat cap lightly in a criss-cross pattern (avoid cutting into the meat).
3. Season generously with salt and optional pepper or spices.

2. Cooking Methods

A. On a Grill
1. Preheat the Grill:
• For gas grills, set one side to high heat (230–260°C) and another to medium (160–180°C).
• For charcoal, create two heat zones by banking coals to one side.
2. Sear the Steak:
• Place the picanha fat-side down over high heat for 2–3 minutes to render some of the fat and develop a golden crust.
• Flip and sear the meat side for another 2 minutes.
3. Cook Indirectly:
• Move the steak to the medium heat zone.
• Close the lid and cook until the internal temperature reaches:
• Rare: 50–52°C (2–4 minutes)
• Medium-rare: 55–57°C (4–6 minutes)
• Medium: 60–63°C (6–8 minutes)
4. Rest:
• Remove from heat and rest for 5 minutes before slicing.

B. Pan-Frying
1. Preheat the Pan:
• Use a heavy skillet or cast iron and heat over medium-high heat.
• Add a small amount of oil or let the fat from the steak render during cooking.
2. Sear the Steak:
• Place the steak fat-side down and press gently to render fat (2–3 minutes).
• Flip and sear the meat side for 2 minutes until a crust forms.
3. Cook to Temperature:
• Lower the heat to medium and cook for:
• Rare: 50–52°C (1–2 minutes per side)
• Medium-rare: 55–57°C (2–3 minutes per side)
• Medium: 60–63°C (3–4 minutes per side)
• Use a meat thermometer for precision.
4. Rest:
• Let the steak rest for 5 minutes to retain juices.

C. In the Oven
1. Preheat the Oven:
• Set the oven to 180°C.
2. Sear the Steak:
• Heat a skillet over high heat with a bit of oil.
• Sear the steak fat-side down for 2–3 minutes, then flip and sear the meat side for 1–2 minutes.
3. Finish in the Oven:
• Transfer the skillet or steak to the oven.
• Cook until the internal temperature reaches:
• Rare: 50–52°C (3–5 minutes)
• Medium-rare: 55–57°C (5–7 minutes)
• Medium: 60–63°C (7–9 minutes)
4. Rest:
• Rest for 5 minutes before slicing.

3. Serving Tips
• Slice against the grain for maximum tenderness.
• Serve with traditional Brazilian sides like farofa, rice, or chimichurri sauce.

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