Get ready to transform your backyard barbecue into a Brazilian steakhouse experience with the most mouthwatering cut of beef you've never heard of - picanha! This legendary Brazilian culotte steak is about to become your new grilling obsession, promising a flavor explosion that will transport you straight to the vibrant churrascarias of São Paulo. With its perfect balance of crispy exterior and melt-in-your-mouth tenderness, picanha is the ultimate meat lover's dream that will elevate your cooking game from ordinary to extraordinary.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Brazilian
Serves: 4 servings
Ingredients
- 2 pounds picanha (culotte) steak
- Salt to taste
- Black pepper to taste
- Olive oil for grilling
Instructions
- Begin by preparing the picanha steaks. Trim any excess fat if necessary, but leave a good layer of fat on one side, as this will add flavor and juiciness during cooking.
- Pat the picanha steaks dry with paper towels to remove any moisture. This will help achieve a better sear when grilling.
- Generously season both sides of the steaks with salt and black pepper. Use your hands to rub the seasoning into the meat, ensuring an even coating.
- Let the seasoned steaks rest at room temperature for about 10 minutes. This allows the salt to penetrate the meat and enhances the flavor.
- While the steaks are resting, preheat your grill to high heat. If using a charcoal grill, make sure the coals are hot and glowing. For gas grills, preheat for about 10-15 minutes.
- Once the grill is hot, lightly brush the grill grates with olive oil to prevent sticking.
- Place the picanha steaks on the grill with the fat side facing down. This will help render the fat and create a delicious crust.
- Grill the steaks for about 5-7 minutes on the first side without moving them. This allows for a nice sear to develop.
- After 5-7 minutes, flip the steaks and grill for an additional 5-7 minutes on the other side, depending on your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
- Once cooked to your liking, remove the steaks from the grill and let them rest for about 5 minutes. This allows the juices to redistribute throughout the meat.
- After resting, slice the picanha against the grain into thin strips. This will ensure tenderness with each bite.
- Serve the sliced picanha steaks on a platter, optionally garnished with fresh herbs or lime wedges. Enjoy with your favorite side dishes!
Tips
- Fat is Your Friend: Never trim off all the fat cap - it's the secret to incredible flavor and juiciness!
- Room Temperature Matters: Always let your steaks sit out for 10-15 minutes before grilling to ensure even cooking.
- High Heat is Key: A blazing hot grill is crucial for that perfect sear and beautiful caramelization.
- Don't Overcrowd: Give each steak plenty of space on the grill for optimal heat circulation.
- Use a Meat Thermometer: For precision cooking, invest in a good meat thermometer to nail your desired doneness.
- Rest Your Meat: Always let the picanha rest after grilling to allow juices to redistribute, ensuring maximum tenderness.
- Slice Against the Grain: This technique guarantees the most tender, melt-in-your-mouth bites every single time.
Nutrition Facts
Calories: kcal
Carbohydrates: 0g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
