Picanha Steaks
Picanha Steaks
Picanha is slowly growing in popularity due to restaurants like Fogo de Chao and other Brazilian steakhouses. Picanha is from the culotte muscle, which is the top flap of the whole top butt sirloin. That entire muscle is peeled off with the fat cap left untrimmed. The culotte muscle is cut with the grain into 3 large steaks.Traditionally, the culotte steaks are marinated in Brazilian sofrito(onion/garlic/olive oil purée) and placed on large skewers and grilled upright on an open flame. While that might be an issue for most people to replicate, there are other ways to duplicate the picanha. You can simply grill them, broil them, and even pan fry in a cast iron skillet like I did in this recipe.
Equipment
- food processor
- cast iron pan
Ingredients
- 1 whole culotte about 2.5lbs; untrimmed
- 1 small onion diced
- 1 head garlic peeled
- 1/4 cup olive oil
- coarse sea salt
- cracked black pepper
- 2 tbsp butter
Instructions
- Purée the onion, garlic, and olive oil in a food processor.
- Cut the culotte with the grain into 3 steaks.
- Marinate the steaks with the Brazilian sofrito in a gallon sized storage bag for 24 hours. Make sure to squeeze out the excess air.
- Melt the butter in a large cast iron skillet over medium high heat. Place the steaks on a meat/fat side. Sear for 4 minutes.
- Flip the steaks to the other meat/fat side. Sear for 4 minutes.
- Flip the meat to the fat side facing down. Cook for 5 minutes to render out some of the fat.
- Flip the steaks to fat side up. Sear for 2 minutes.
- Remove the steaks from the skillet. Allow to rest for 10 minutes.
- Thinly slice the steaks against the grain.
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