3-Ingredient Picanha Steak Recipe 🥩
This 3-ingredient picanha steak uses a reverse-sear technique—low-temperature oven finishing followed by hot grill searing—to deliver restaurant-quality tenderness and juiciness with minimal seasoning.
This 3-ingredient picanha steak uses a reverse-sear technique—low-temperature oven finishing followed by hot grill searing—to deliver restaurant-quality tenderness and juiciness with minimal seasoning.
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Cut the picanha into steaks. Ensure that the slices of steak have 1-inch thickness. Preheat the oven to 175F or 80C
Place the picanha steak on the prepared baking sheet and transfer it to the oven for 1 hour. Once done, turn off the oven and let the steak rest inside with the door closed until you're ready to grill.
Remove the picanha steak from the oven and place it on the hot grill, fat side up. Grill for 3-4 minutes, then rotate it 90 degrees and grill for another 3-4 minutes.
Turn off the burners on one side of the grill to prevent flare-ups. If any occur, use the squeeze bottle to tame the flames, avoiding spraying the meat to prevent a metallic taste.
Flip the steak over to the section with no flame and continue grilling for 3-4 minutes. Monitor for flare-ups and manage them if needed.
Cook the steak until it reaches your desired internal temperature: 120°F (48°C) for rare, 130°F (54°C) for medium-rare, and 140°F (60°C) for medium.
Once done, remove the steak from the grill and place it on a recessed platter to catch any juices. Let the meat rest for 10 minutes before slicing. Optionally, cover it with foil to retain heat.
Slice the steak against the grain into thin finger-size cuts. Enjoy.
Store leftover cooked steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300F oven or quickly in a hot skillet to avoid overcooking.
meat thermometer · grill (or cast-iron skillet as alternative) · baking sheet
Picanha is a lean, tender cut from the top sirloin cap. Ask your butcher for it by name, or check the meat counter at grocery stores that carry premium steaks. Plan for 3-4 pounds per recipe.
Yes. After resting in the 175F oven for 1 hour, sear the steak in a very hot cast-iron skillet on the stovetop for 3-4 minutes per side to reach your target internal temperature.
The low oven temperature gently brings the steak to near-target doneness (rare to medium-rare) throughout before the final hot grill sear. This reverse-sear method ensures even cooking and a crust without overcooking the interior.
Use a meat thermometer. Target 120F for rare, 130F for medium-rare, or 140F for medium. Always pull the steak off heat 5 degrees below your target, as it continues to cook while resting.
Resting allows juices to redistribute throughout the meat, preventing them from running out onto the plate when you slice. Cover loosely with foil to retain heat if needed.
