Picanha Steak Recipe
Picanha steak made simple. Juicy, tender, and easy to cook at home with a foolproof method that delivers every time.
Servings 2
Calories 220kcal
Ingredients
- 2 picanha steaks (8 ounces each, one inch thick)
- salt to taste
- 1 tablespoon of avocado oil for searing
Instructions
- Take the picanha out of the fridge about 30 minutes before cooking to bring it to room temperature. This helps it cook more evenly and gives you a better sear.2 picanha steaks (8 ounces each, one inch thick)
- Season your steak with salt.
- Choose your cooking method:Grill method: If grilling, brush a little avocado oil on the steak. Then place the steak on the grill. Don’t flip the steak for about 2-3 minutes depending on the thickness of your steak. Now flip for about 2 more minutes until it reaches your desired doneness.Cast iron method: Heat a tablespoon of avocado oil in your cast iron pan over medium-high heat until it’s hot. Place the steak in the skillet. Don’t flip the steak for about 4 minutes. Now, flip and sear the other side about 4 more minutes until you get a deep golden crust. Medium-rare: 130–135°F * Medium: 140–145°F If you don’t use a thermometer, look for a warm center with a slight spring when pressed. You want it tender, not firm.
- Once cooked, let the steak rest for 5–10 minutes before slicing. This keeps the juices inside the meat instead of running out on the cutting board.
- Slice your steak against the grain and enjoy.
Notes
What is picanha steak?
Picanha is a flavorful cut from the top of the sirloin, known for its tenderness and signature fat cap. That fat is what gives it so much of its rich, beefy flavor as it cooks. It became popular first, in Brazil, traditionally grilled on skewers. It is also known as the rump cap, top sirloin cap, rump cover or coulotte steak.
Is steak a good way to get enough protein?
Steak can be a really satisfying way to get high-quality protein, especially when you’re trying to keep meals simple but still filling.
If you’ve ever wondered whether you’re actually getting enough to support your energy and muscle health, we walk you through it in how to know if you’re getting enough dietary protein.
Getting enough protein is essential for healthy aging, and meals like this do more than just taste good—they support your body, too.
How do I store leftover picanha steak?
Let it cool slightly, then store it in an airtight container in the fridge for up to 3 to 4 days. When you’re ready to eat, reheat it gently in a skillet over low heat just until warmed through. You’re not trying to cook it again, just bring it back to life.
Note: Nutrition information is from Kansas City Steak Company for a 4 ounce portion of Picanha. There are zero carbs in this steak.
Nutrition
Serving: 4ounces | Calories: 220kcal | Protein: 22g
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