How To Cook Picanha Steak

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Introduction

Picanha, also known as coulotte steak in the United States, is a cut of beef prized for its rich flavor and tender texture. Originating in Brazil, it has gained international popularity due to its unique fat cap, which renders during cooking, basting the meat and creating an incredibly succulent result. The distinctive flavor profile makes it a star on the grill, in the oven, or even pan-seared. Understanding how to cook picanha steak properly unlocks a world of culinary possibilities.

Ingredients

The core ingredients are remarkably simple:

• Picanha Steak: Ideally a 2-3 pound picanha steak with a substantial fat cap (about inch thick).
• Coarse Sea Salt or Kosher Salt: Essential for seasoning and drawing out moisture.
• Optional: Freshly ground black pepper, garlic powder, onion powder, smoked paprika.

Substitutions: While coarse salt is traditional, kosher salt works well. Garlic and onion powders can be omitted for a purist approach. Other seasonings may be used but keep in mind the picanhas rich flavor is best when allowed to shine.

Preparation Steps

Proper preparation is key to a perfectly cooked picanha. First, trim any excess silverskin from the underside of the steak, but leave the fat cap intact. Next, score the fat cap in a crosshatch pattern, making sure not to cut into the meat. This allows the fat to render evenly and prevents the steak from curling during cooking. Liberally season the entire picanha with coarse salt, focusing on the fat cap. Let the steak rest uncovered in the refrigerator for at least 2 hours, or preferably overnight. This dry brining process helps to tenderize the meat and enhances the flavor.

Cooking Instructions

Several methods can be used when considering how to cook picanha steak:

1. Grilling: This is a classic method. Preheat your grill to medium-high heat (about 350-400F or 175-200C). Place the picanha, fat-cap side up, on the grill. Cook for approximately 5-7 minutes per side, or until the internal temperature reaches 125-130F (52-54C) for medium-rare. For medium, aim for 130-140F (54-60C). Let the steak rest for 10 minutes before slicing.
2. Oven (Reverse Sear): Preheat your oven to 250F (120C). Place the picanha on a wire rack set over a baking sheet. Cook until the internal temperature reaches 115F (46C) for medium-rare, about 45-60 minutes. Remove from the oven and let rest for 15 minutes. Preheat a cast-iron skillet over high heat with a high smoke point oil like avocado or grapeseed. Sear the picanha, fat-cap side down, for 3-4 minutes until deeply browned. Flip and sear the other side for 1-2 minutes. Let rest for 10 minutes before slicing.
3. Pan-Searing: Score the fat cap of the steak, making sure not to cut into the meat. Season the steak generously with salt. Heat a cast-iron skillet over medium-high heat. Place the picanha fat-cap side down in the hot skillet and sear for 8-10 minutes, or until the fat is deeply golden and crispy. Flip the steak and cook for another 3-5 minutes, or until it reaches your desired internal temperature. Rest the steak before slicing.

Temperature Guide: Use a meat thermometer to ensure accurate doneness. Medium Rare: 125-130F (52-54C) Medium: 130-140F (54-60C) * Medium Well: 140-150F (60-66C)

Serving Suggestions

Picanha is traditionally served sliced against the grain, ensuring maximum tenderness. A classic Brazilian preparation involves skewering the picanha into a crescent shape and grilling it over an open flame. Consider serving with chimichurri sauce, farofa (toasted cassava flour), rice, black beans, and a simple vinaigrette salad. Other excellent pairings include roasted vegetables, mashed potatoes, or grilled asparagus.

Tips and Common Mistakes

Here are some useful tips when learning how to cook picanha steak:

• Don’t trim the fat cap: It’s crucial for flavor and moisture.
• Score the fat cap: Helps render fat evenly and prevents curling.
• Dry brine: Enhances flavor and tenderizes the meat.
• Use a meat thermometer: Ensures accurate doneness.
• Rest the meat: Allows juices to redistribute, resulting in a more tender and flavorful steak.
• Slice against the grain: Maximizes tenderness.

Common mistakes to avoid include overcooking the steak and not letting it rest properly. Overcooking leads to a tough, dry steak, while skipping the resting period results in loss of flavorful juices.

Explore More Cooking Guides

Learning how to cook picanha steak offers a delicious gateway into Brazilian cuisine and elevates any grilling experience. Its rich flavor, combined with its relatively simple preparation, makes it a rewarding dish for both novice and experienced cooks. Adapt the seasonings and accompaniments to suit personal preferences and enjoy the versatility of this exceptional cut of beef. So, fire up the grill, preheat the oven, or grab your cast iron and give it a try! Explore more exciting cooking guides at foodrecipestory.com.