Pan-Seared Picanha Steak
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Additional Time
5 mins
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Total Time
20 mins
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Servings
2 servings
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Calories
691 kcal
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Course
Main Course
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Cuisine
Brazilian
Pan-Seared Picanha Steak
Description
Pan-Seared Picanha Steak features steaks trimmed with a thick fat cap, seasoned with kosher salt and freshly ground black pepper on all sides. The steaks are patted dry to ensure good browning. A well-seasoned cast-iron skillet is heated over medium-high heat until smoking, then the steaks are added without moving to develop a deep brown crust over three to four minutes per side. The fat edges are browned carefully for about a minute to render flavorful fat.
After cooking, the steaks are removed from the pan and topped with a tablespoon of butter each, allowing them to rest for five minutes. This resting period helps redistribute juices for a tender result. The pan-searing approach yields steaks with a crispy exterior and a juicy interior while maintaining the distinct texture of the fat cap, which enhances flavor with each bite.
This steak works well as a main protein paired with side dishes or salads. Its cooking style brings a taste reminiscent of Brazilian churrasco but adapted for home kitchens without grilling or rotisserie equipment. The fat cap adds richness not commonly found in many steak cuts.
To manage smoke in the kitchen, open windows and run the range hood fan. Leftovers can be stored in an airtight container in the refrigerator for up to four days or frozen for up to three months. When reheating, slice the steak thinly and consume cold, or warm gently in the microwave covered to avoid drying out. Cooking to medium doneness is common for this cut, though USDA recommends medium for safety.
Ingredients
- 2 Picanha steak 8 ounces each, 1 inch thick
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ½ teaspoon black pepper freshly ground
- 1 tablespoon butter
Instructions
- Pat the steaks dry with paper towels. Season both sides and the edges with kosher salt and freshly ground black pepper.
- Heat a well-seasoned cast-iron skillet over medium-high heat until it starts to smoke.
- Add the steaks and cook them without moving until the bottom has developed a brown crust, for 3-4 minutes.
- Using tongs, flip the steaks and cook them until browned on that side, too, about 3 more minutes.
- Cook the fat edges for about one minute.
- Remove the steaks to a plate and top them with butter. Let them rest for five minutes before serving them.
Notes
- Open kitchen windows and use a range hood to manage smoke generated from searing.
- The fat cap on picanha steaks is intentionally browned to render flavor and texture.
- Pan-searing in a cast-iron skillet yields juicier results compared to grilling for this cut.
- Store leftovers in an airtight container in the refrigerator for up to four days or freeze for up to three months.
- Reheat leftovers gently covered in the microwave or slice thinly to serve cold to avoid dryness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 691 kcal
% Daily Value*
| Serving | 1steak | |
| Calories | 691kcal | 35% |
| Carbohydrates | 0.3g | 0% |
| Protein | 38g | 76% |
| Fat | 60g | 92% |
| Saturated Fat | 24g | 120% |
| Sodium | 705mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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