British Beef Picanha Steaks 28 Day Dry-Aged

Picanha, a Brazilian specialty, is prized for its tenderness and flavour. Below are methods for cooking picanha steak using various heat sources: grill, pan-frying, and oven. Each method includes instructions for achieving your desired level of doneness.

1. Preparation

Ingredients:
• 200g picanha steak (with a thick fat cap)
• Salt (preferably coarse or kosher salt)
• Optional: Black pepper, garlic powder, or your choice of seasoning

Steps:
1. Remove the picanha steak from the refrigerator 30–60 minutes before cooking to bring it to room temperature.
2. Score the fat cap lightly in a criss-cross pattern (avoid cutting into the meat).
3. Season generously with salt and optional pepper or spices.

2. Cooking Methods

A. On a Grill
1. Preheat the Grill:
• For gas grills, set one side to high heat (230–260°C) and another to medium (160–180°C).
• For charcoal, create two heat zones by banking coals to one side.
2. Sear the Steak:
• Place the picanha fat-side down over high heat for 2–3 minutes to render some of the fat and develop a golden crust.
• Flip and sear the meat side for another 2 minutes.
3. Cook Indirectly:
• Move the steak to the medium heat zone.
• Close the lid and cook until the internal temperature reaches:
• Rare: 50–52°C (2–4 minutes)
• Medium-rare: 55–57°C (4–6 minutes)
• Medium: 60–63°C (6–8 minutes)
4. Rest:
• Remove from heat and rest for 5 minutes before slicing.

B. Pan-Frying
1. Preheat the Pan:
• Use a heavy skillet or cast iron and heat over medium-high heat.
• Add a small amount of oil or let the fat from the steak render during cooking.
2. Sear the Steak:
• Place the steak fat-side down and press gently to render fat (2–3 minutes).
• Flip and sear the meat side for 2 minutes until a crust forms.
3. Cook to Temperature:
• Lower the heat to medium and cook for:
• Rare: 50–52°C (1–2 minutes per side)
• Medium-rare: 55–57°C (2–3 minutes per side)
• Medium: 60–63°C (3–4 minutes per side)
• Use a meat thermometer for precision.
4. Rest:
• Let the steak rest for 5 minutes to retain juices.

C. In the Oven
1. Preheat the Oven:
• Set the oven to 180°C.
2. Sear the Steak:
• Heat a skillet over high heat with a bit of oil.
• Sear the steak fat-side down for 2–3 minutes, then flip and sear the meat side for 1–2 minutes.
3. Finish in the Oven:
• Transfer the skillet or steak to the oven.
• Cook until the internal temperature reaches:
• Rare: 50–52°C (3–5 minutes)
• Medium-rare: 55–57°C (5–7 minutes)
• Medium: 60–63°C (7–9 minutes)
4. Rest:
• Rest for 5 minutes before slicing.

3. Serving Tips
• Slice against the grain for maximum tenderness.
• Serve with traditional Brazilian sides like farofa, rice, or chimichurri sauce.

SHIPPING RATES (UK mainland only excl. Highlands)

Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.