Picanha Steak Recipe
When it comes to making a delicious steak, almost nothing compares to a perfect Picanha steak. Picanha, which is the national steak of Brazil, offers the perfect balance of tenderness and richness and truly is fast becoming a favorite for all those who try it! In this perfect Picanha steak recipe, Jabin from Postal Barbecue shows you how to cut your Picanha into steaks the right way, then how to use the Slow 'N Sear® Kettle Grill and EasySpin™ Grate to make the perfect steaks every time!
- 1 Whole Picanha
- Rock Salt or Kosher Salt
- Extra Virgin Olive Oil
With your Picanha steaks cut, it’s time to prepare them for cooking. This ideally starts the night before by dry brining them with kosher salt. To do this, apply your kosher salt to the outside of the steak - if you have never done this before, the rule of thumb is to use 1/2tsp of kosher salt per pound, then adjust up or down depending on your preferred taste. With your steaks salted, place them into the fridge uncovered overnight to allow the salt to absorb into the steaks as well as tack up the surface of the steaks which will ultimately help during the final sear.
With your grill set up, place the Picanha onto the grill opposite the coals, place in your remote thermometer and then close the lid to begin slowly cooking. Once your steaks have reached around 80°F internal temperature, open up the grill and flip the steaks to help promote even cooking then close the lid and continue to cook the steaks until you have reached and internal temp of 115°.
Dump in your fully lit briquettes into the Slow ’N Sear® followed by your cooled off EasySpin™ Grate, then place your steaks directly over the hot coals. We will be using the cold grate technique which means that we will be searing the steaks on each side twice for 1 minute each time, spinning the grate to a new cool section with each flip. After you have seared your steaks on both sides twice, remove them from the heat and let them rest for 5-10 minutes to allow the meat to relax a bit before cutting into them and enjoying that perfectly cooked Picanha.