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picanha steak on serving platter

Pan-Seared Picanha Steak Recipe

Prep Time 45 mins
Cook Time 10 mins
Course Main Course
Servings 4 people


  • 2 lbs picanha beef
  • kosher salt, to taste
  • 1 tsp freshly ground black pepper
  • 1 tsp garlic powder
  • 1 tbsp olive oil


  • Remove steak from the refrigerator. Cut with the grain to slice the picanha cut into four steaks, leaving a fat cap on each steak. Salt generously on all sides, using your fingers to press the salt into the meat. Then, let rest at room temperature for 45 minutes.
  • Preheat oil in a large cast-iron skillet over medium-high heat.
  • Place the steaks in the skillet, fat side down (if you don't have enough room, cook just two at a time). Sear until golden brown, about 2-3 minutes.
  • Flip to the other side and sear for another 2-3 minutes.
  • Check the internal temperature to see if the steaks are at your desired level of doneness (130-135 degrees for medium-rare). If not, reduce heat to low and allow to cook another 1-2 minutes.
  • Remove steaks from heat and rest at room temperature for 5-10 minutes before serving.