Ingredients
Picanha: For this recipe, you'll need a Picanha Steak
Onions: We prefer shallots and whole garlic cloves for pan-roasting. You can substitute shallots with ¼ of a red, white, yellow, or sweet onion.
Herbs: Fresh thyme is used for pan-roasting, and fresh chives are used as a garnish.
Fat: For pan-searing, we recommend using olive or avocado oil, and you'll also need unsalted butter for basting.
Seasoning: Coarse salt and black pepper are all you need to season the Picanha.
Preparation
Smoker
Prepare the Steak: Pat the steak dry and score the fat cap in a checkerboard pattern.
Season: Place the roast on a rack over a sheet tray and season all sides generously with coarse salt. Refrigerate uncovered for 12 to 48 hours.
Add Pepper: The next day, season the steak with black pepper.
Reverse-Sear: Preheat your smoker to 200°F and cook the steak until it reaches an internal temperature of 115° to 120°F. Alternatively, place the pre-seasoned steak on a rack over a sheet tray in the oven at 200°F and cook until it reaches the same internal temperature
Rest: Remove the steak and let it rest on a rack for 30 minutes.
Here are some alternative ways to prepare your steak:
Grilling
Cook the steak on a hot grill, fat cap side down first, for 6-8 minutes per side, or until it reaches an internal temperature of 125° to 130°F for medium-rare. Rest it on a rack for 30 minutes before slicing and serving.
Broiling
Place the steak on a rack over a sheet tray in the oven and broil on high heat for 6 minutes per side. Rest it on a rack for 30 minutes before slicing and serving.
Pan-Searing
Heat oil in a cast iron skillet over high heat until it begins to smoke.
Place the Picanha fat cap side down, reduce the heat to medium, and cook untouched for 4 minutes.
Lower the heat to medium-low, and move the steak in a circular motion for 2 minutes.
Flip the steak and add garlic, shallots, thyme, and butter to the pan. Baste the steak for 5 to 6 minutes, or until it reaches an internal temperature of 125° to 130°F.
Let the steak rest for 30 minutes on a rack before serving.
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