Picanha is a beautiful steak/roast that you can prepare in various ways. Below you will find a useful guideline. Scroll through and choose your preparation method!

Prepare picanha low and slow (grill & cook through)

Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to come to room temperature.
Preheat the oven to 120C for nice cooking and the pan or grill to maximum heat. Bake or grill the meat until brown on all sides in a large pan with butter or on the grill until it is is completely brown and the any fat edge nice and crunchy
Move the meat to the preheated oven, place the fried steak in an oven dish and add the shortening.
Time: Use the schedule below for your own planning, these times are indicative. Always measure the core temperature of these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before carving/serving.
Season the meat after searing or afterwards with salt and pepper or rub of your choice