High-Temperature Oven Picanha Steak

Pro tips

• Use an oven-safe skillet or baking sheet to maximize heat retention and promote even searing on all sides during roasting.
• Insert a meat thermometer into the thickest part of the steak to avoid overcooking; aim for 130–135°F for medium-rare.
• Let the oven fully preheat for at least 15 minutes to ensure consistent high heat throughout the cooking process.
• Pat the picanha completely dry with paper towels before seasoning; excess moisture prevents proper crust formation.

Substitutions

• picanha → ribeye or strip steak (similar cooking time, adjust for thickness)
• coarse salt → kosher salt (use slightly less by volume, as it's finer)

Storage & make-ahead

Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a 275°F oven until warmed through.

Equipment

oven-safe skillet or cast-iron pan · meat thermometer

What temperature should the oven be for picanha steak?

Preheat to the highest setting your oven allows, typically 500–550°F, to achieve proper searing and cooking in minimal time.

How long does picanha steak take to cook in a high-temperature oven?

A 2 lb picanha typically takes 10–15 minutes depending on desired doneness and oven temperature; use a meat thermometer to check for accuracy.

Should you season picanha before cooking?

Yes, apply coarse salt generously before roasting to build a flavorful crust; add it just before cooking to avoid drawing out moisture.

What is picanha steak?

Picanha is the sirloin cap, a tender and flavorful cut from the top of the sirloin with a layer of fat that bastes the meat as it cooks.

Should picanha rest after cooking?

Yes, allow the steak to rest for 5–10 minutes after removing from the oven to retain juices and ensure even carryover cooking.