When you take pleasure in fatty and flavorful cuts of beef, you’ll love picanha steak – the lower which is tremendous common in Brazil, and with good motive.
This steak has a fabulous fats cap and a wealthy beefy taste. It is simply as straightforward to make as another steak – a fast sear on each side and it is executed!
When you’ve ever been to a Brazilian steakhouse, that picanha steak is a big favourite in Brazil. It is extremely flavorful, and though you will not discover it at your native grocery store, you should purchase it at your butcher’s or order it on-line.
It is one in every of my favourite cuts due to its tenderness, fantastic taste, and particularly its thick fats cap. Fortunately, not like different steaks, such because the New York strip, American butchers depart this wonderful fats cap alone and do not over-trim it. 🎉
Elements
You will want simply 4 elements to make this superb steak. The precise measurements are listed within the recipe card beneath. Here is an outline of what you may want:
Picanha steaks: These are also referred to as high sirloin cap steaks. I get them at wildforkfoods.com.
To season: Simply salt and pepper. I desire Diamond Crystal Kosher Salt.
To complete the steaks: Butter. I like to make use of Kerrygold salted butter.
Directions
Cooking these steaks is actually straightforward. The detailed directions are listed within the recipe card beneath. Here is an outline of the steps:
- Your first step is to season the steaks generously with kosher salt and freshly floor black pepper. Season the fats cap too.
- Now, warmth a well-seasoned cast-iron skillet over medium-high warmth till it begins to smoke.
- Add the steaks and prepare dinner them with out shifting them till the underside has developed a brown crust, 3-4 minutes.
- Utilizing tongs, flip the steaks to the opposite facet and prepare dinner them till browned on that facet too, about 3 extra minutes.
- Prepare dinner the fats edges too, as proven within the video beneath, for about one minute.
- Take away the steaks to a plate and high them with butter. Allow them to relaxation for 5 minutes earlier than serving them.
Regularly requested questions
This lower comes from the highest of the rump, also referred to as the sirloin cap or rump cap:
Sadly, in the USA, you will not discover this lower in your grocery store and even at Complete Meals. You’ll find it on the butcher’s, although, or you might order it on-line at wildforkfoods.com.
Sure, completely. It is handy that Wild Fork Meals promote the steaks already lower, however as you may see within the photograph above, which means that typically the steaks fluctuate tremendously in dimension, which will be annoying.
However you may definitely purchase the entire lower after which, utilizing a pointy knife, lower it into particular person steaks, about 1 inch thick. Be sure to chop WITH the grain, not in opposition to it. So it is best to lower alongside the meat fibers, leaving them intact.
Variations
This can be a easy recipe that highlights the splendidly beefy taste of the steak, so I would not play an excessive amount of with variations.
You may season the steaks a bit extra – attempt a sprinkle of garlic powder or smoked paprika. And you’ll sprinkle the completed steaks with some minced parsley. However past these minimal variations, I might stick to the recipe as written.
Serving ideas
These steaks are wealthy and flavorful, so I wish to serve them with contemporary and easy sides. I often go for a salad, which I could make forward of time, after which give attention to cooking the steaks. Just a few of my favorites:
Storing leftovers
Steaks are greatest eaten freshly cooked. However when you’ve got leftovers, attempt slicing them thinly and serving them chilly. I like them with some Dijon mustard and homemade pickles or pickled red onions.
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Picanha Steak
When you take pleasure in fatty and flavorful cuts of beef, you’ll love picanha steak – the lower liked in Brazil, and with good motive.
Servings: 2 servings
Energy: 691kcal
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INSTRUCTIONS
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Pat the steaks dry with paper towels. Season them on each side and on the fats cap with kosher salt and freshly floor black pepper.
-
Warmth a well-seasoned cast-iron skillet over medium-high warmth till it begins to smoke.
-
Add the steaks and prepare dinner them with out shifting them till the underside has developed a brown crust, 3-4 minutes.
-
Utilizing tongs, flip the steaks to the opposite facet and prepare dinner them till browned on that facet too, about 3 extra minutes.
-
Prepare dinner the fats edges too, as proven within the video beneath, for about one minute.
-
Take away the steaks to a plate and high them with butter. Allow them to relaxation for 5 minutes earlier than serving them.
NOTES
- I usually prepare dinner steaks medium-rare (the USDA recommends medium doneness). However on this case, because the steaks have such a thick fats cap which I need well-browned, I desire cooking them to medium doneness.
- Be sure to salt the fatty edges and brown them too, after you are executed browning each side of the steaks.
ADD YOUR OWN NOTES
NUTRITION PER SERVING
Serving: 1steak | Energy: 691kcal | Carbohydrates: 0.3g | Protein: 38g | Fats: 60g | Saturated Fats: 24g | Sodium: 705mg
