Picanha is a magnificent steak/roast that you can prepare in various ways. Below you will find a handy guideline. Scroll through and choose your preferred cooking method!

Picanha Low and Slow Preparation (Searing & Slow Cooking)

Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to reach room temperature.
Preheat the oven to 120°C for gentle cooking and the pan or grill to maximum heat.
Sear or grill the meat until browned all around in a large pan with butter or on the grill until it is completely brown and the fat edge is nice and crunchy.
Transfer the meat to the preheated oven, place the seared steak in a baking dish, and add the rendered fat.
Time: use the schedule below for your own planning; these times are indicative.
Measure the internal temperature for these types of meat. Use the temperatures from the schedule.
Rest: let the meat rest for 10 minutes before slicing/serving.
Season: season the meat after searing or afterwards with salt and pepper or a rub of your choice.

Final Internal Temperatures

Rare 52°C Medium rare 54°C
Medium 57°C
Well-done 62°C

Allow for a total preparation time of 1.5 hours.

Reversed Sear Cote de Boeuf (Cooking & Searing)

Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to reach room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until it is 2 degrees below the internal temperatures below. The last 2 degrees will come during the searing.
Sear or grill the meat until browned and crunchy all around until the desired internal temperature is reached.
Measure the internal temperature for these types of meat. Use the temperatures from the schedule.
Rest: let the meat rest for 10 minutes before slicing/serving.
Season: season the meat after searing or afterwards with salt and pepper or a rub of your choice.

Final Internal Temperatures

- Rare: 52°C (beef, veal)
- Medium Rare: 54°C (beef, veal)
- Medium: 57°C (beef, lamb, veal)
- Well-done: 62°C (lamb)

Allow for a total preparation time of 1 hour.

Preparation of Cote de Boeuf Sous Vide

Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to reach room temperature.
Preheat the warm water bath so that the times below are accurate. Ensure you have a sealed vacuum bag (optionally, you can season the steaks yourself and re-vacuum them. But normally, the packaging can go directly into the warm water bath).
Time: set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Sear the steak in a pan or on the BBQ until golden brown; you can also use a torch, as searing or flaming will no longer raise the temperature.
Rest: let the steak rest for 10 minutes before slicing/serving.
Season: season the steak only halfway through or afterwards with salt and pepper or a rub of your choice.

Sous Vide Stick Settings for Picanha

Rare: 52°C for 3 hours
Medium/Rare: 54°C for 3 hours
Medium: 56°C for 3 hours

Brief Preparation of Cote de Boeuf

- Let the Cote de Boeuf come to room temperature 
- Place the Cote de Boeuf in the oven or BBQ at 50°C for 1 hour 
- Then generously season with your favorite rub or salt and pepper
- Sear each side for 3 to 4 minutes until golden brown over high heat
- Remove the bone and sear each side for an additional 30 seconds