Pan-Seared Picanha Steak - Healthy Recipes Blog (2024)

Ingredients

You'll need just four ingredients to make this picanha steak recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

Picanha steaks: This cut comes from the top of the rump, also known as the sirloin cap or rump cap. As you can see on the package below, the steaks are labeled "Top Sirloin Cap Steaks."

To season: Just salt and pepper. I prefer Diamond Crystal Kosher Salt.

To finish the steaks: Butter. I like to use Kerrygold salted butter.

This simple recipe for pan-seared picanha highlights the wonderfully beefy flavor of the steak, so I wouldn't play too much with variations.

You could season the steaks a bit more - try a pinch of garlic powder or smoked paprika. I tried both together and liked the combination.

You can also sprinkle the finished steaks with minced parsley. But beyond these minimal variations, I recommend sticking with salt, pepper, and butter.

Here's an overview of the steps for making this picanha steak recipe. The detailed instructions are listed in the recipe card below.

Your first step is to generously season the steaks with kosher salt and freshly ground black pepper. Season the fatty edges, too.

Heat a well-seasoned cast-iron skillet over medium-high heat until it starts to smoke. Add the steaks and cook them without moving for 3-4 minutes, until the bottom has developed a brown crust.

Using tongs, flip the steaks and cook them until browned on that side, too, about three more minutes. Cook the fatty edges for about one minute.

Remove the steaks to a plate and top them with butter. Let them rest for five minutes before serving.

Expert Tip

I typically cook steaks such as lamb steak, flat iron steak, or ribeye steak medium-rare (note that the USDA recommends medium doneness).

But in this case, since the steaks have a thick fat cap, which I want well-browned, I prefer cooking them to medium doneness, as shown in the photo below:

Where can I buy picanha steak?

Unfortunately, you won't find this cut in the United States in your supermarket or even at Whole Foods Market. You can find it at the butcher's, though, or you could order it online at Wild Fork Foods.

Can I buy the entire rump cap and cut it into steaks?

How do you cook picanha?

Brazilian steakhouses grill this steak on a rotisserie grill. But at home, I like to pan-fry it in a cast-iron skillet. It turns out better than grilled! Pan-searing leaves the meat juicier and preserves more of the fat cap, which melts away on the grill.

Serving Suggestions

Picanha steak is rich and flavorful, so I like to serve it with fresh and simple sides. I usually opt for a salad, which I can make beforehand, and then focus on cooking the steaks. Here are a few of my favorites:

• Israeli salad
• Asparagus salad
• Tomato salad
• Creamy cucumber salad
• Arugula salad
• Cucumber tomato salad

Alternatively, I serve this steak with easy-to-cook side dishes like sauteed spinach and sauteed mushrooms, both shown in the image below:

You can keep the leftovers in the fridge in an airtight container (as shown in the photo below) for up to four days.

Steaks are best eaten freshly cooked. If you have leftovers, try slicing them thinly and serving them cold. I like them with Dijon mustard or sriracha mayo and homemade quick pickles or pickled red onions.

If you'd like to reheat the leftovers, do so gently, in the microwave, covered.

Pan-Seared Picanha Steak

If you enjoy fatty and flavorful cuts of beef, you will love thisrecipe for pan-seared picanha steak.It's no wonder this cut is so popular in Brazil! It's magnificent.

Servings: 2 servings

Calories: 691kcal

Add Your Own Notes

Nutrition per Serving

Serving: 1steak | Calories: 691kcal | Carbohydrates: 0.3g | Protein: 38g | Fat: 60g | Saturated Fat: 24g | Sodium: 705mg