The Perfect Picanha
Picanha is one of the most flavorful cuts of beef you can cook. Known for its thick fat cap and incredible tenderness, this steak shines with simple seasoning and high heat.
With just salt, pepper, and quality beef, you can create a beautifully seared picanha with a juicy interior and rich beef flavor. For an extra kick, you can also finish it with Elkins Cattle Co. Original Seasoning.
Ingredients
- 1 Whole Picanha (2-3 lbs)
- 1–2 tsp coarse kosher salt
- 1–2 tsp coarse black pepper
- Cooking Tallow or Olive Oil
Optional
Instructions
1. Prepare the Steak
Remove the picanha from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels.
2. Score the Fat Cap
Lightly score the fat cap in a crosshatch pattern. Be careful not to cut into the meat.
This helps the fat render and adds incredible flavor during cooking.
3. Season the Steak
Season generously with salt and black pepper on all sides.
For intense flavor, use Elkins Cattle Co. Original Seasoning instead.
4. Preheat the Grill
Heat your grill to high heat (450–500°F).
5. Sear the Fat Cap
Place the picanha fat side down first and cook for 3–4 minutes to begin rendering the fat.
Flip and continue cooking 4–6 minutes per side until the internal temperature reaches:
- 125°F for medium rare
- 135°F for medium
6. Rest the Steak
Remove from heat and let the steak rest 10 minutes.
7. Slice and Serve
Slice against the grain and serve.
