Cooking picanha, a flavorful cut of beef popular in Brazilian cuisine, can be a delightful culinary experience. Whether you are using a grill, oven, or skillet, the best way to cook picanha is all about enhancing its natural flavors while achieving the perfect texture.
The first step in cooking picanha is selecting a quality piece of meat. Look for a cut that has a nice layer of fat, which helps keep the meat juicy and adds richness during cooking. To prepare the picanha, simply trim any excess fat, leaving a generous layer intact. Seasoning is straightforward—coarse salt works wonders. If you prefer, you can add a touch of black pepper or garlic powder for added flavor.
When it comes to grilling picanha, this method is often considered the best due to the smoky flavor it imparts. Preheat your grill to medium-high heat. Place the picanha on the grill with the fat side down first, allowing it to sear for about 5-7 minutes until it develops a nice crust. Flip the meat and continue grilling for another 15-20 minutes, depending on your desired doneness. Use a meat thermometer to check for an internal temperature of about 130°F for medium-rare.
If you’re looking for an alternative, the oven is also a great option. Preheat your oven to 375°F. Sear the picanha in a hot skillet for a few minutes on each side to develop a crust, then transfer it to the oven. Cook for about 20-30 minutes, again checking the internal temperature. Finish with a quick broil for a crispy exterior.
Regardless of the method, let your cooked picanha rest for 10 minutes before slicing. This resting period allows the juices to redistribute, ensuring each slice is tender and juicy. For serving, slice against the grain into thin pieces. This is key to maximizing tenderness and creating an unforgettable dining experience.