If you’re looking for a way to elevate your steak game, this reverse sear picanha recipe is the answer. Picanha, a popular cut in Brazilian barbecue, is known for its rich flavor and tender texture. The reverse sear method ensures that the meat is cooked evenly and retains its juiciness, while the final sear adds a beautiful, flavorful crust. Follow this recipe to enjoy a restaurant-quality steak at home.
Recette de Picanha à cuisson inversée
1
portions30
minutes1
heure596
kcal1
heure30
minutesLaissez l'écran de votre appareil allumé
Ingrédients
300 g 10 4/7 oz Picanha (top sirloin cap)
1 cuillère à soupe 1 cuillère à soupe Coarse salt
1 cuillère à soupe 1 cuillère à soupe Black pepper
1 cuillère à soupe 1 cuillère à soupe Huile d'olive
1/2 cuillère à soupe 1/2 cuillère à soupe Ail en poudre
Equipement
Four- Cast iron skillet
- Thermomètre à viande
- Pince
- Couteau tranchant
- Planche à découper
- Aluminum foil
Directions
- Set your oven to 135°C (275°F) and allow it to preheat.
- Rub the picanha generously with coarse salt, black pepper, and garlic powder (if using). Let it sit at room temperature for about 30 minutes to ensure even cooking.
- Place the seasoned picanha on a wire rack over a baking sheet, fat side up. Insert a meat thermometer into the thickest part of the meat. Cook the steak in the preheated oven until it reaches an internal temperature of 50°C (122°F) for medium-rare. This should take about 45-60 minutes.
- Once the desired internal temperature is reached, remove the picanha from the oven. Tent it loosely with aluminum foil and let it rest for 10-15 minutes. This resting period allows the juices to redistribute throughout the meat.
- While the steak is resting, heat the olive oil in a cast iron skillet over high heat until it’s smoking hot. Sear the picanha for 1-2 minutes on each side, starting with the fat side down, until a deep brown crust forms.
- After searing, remove the picanha from the skillet and let it rest for another 5 minutes. Slice the steak against the grain into thin strips and serve immediately.
Notes
- For an extra crispy crust, pat the picanha dry with paper towels before searing. Moisture on the surface can prevent proper browning.
What is picanha?
Picanha, also known as the top sirloin cap or rump cap, is a popular cut of beef in Brazilian barbecue. It is known for its rich flavor and a thick layer of fat that adds juiciness and enhances the taste when cooked.
