Perfectly Seared Picanha Steaks with Flaky Sea Salt Step-by-step instructions

Before you start

Before beginning, ensure the steaks are removed from the refrigerator at least 30 minutes prior to cooking. Prepare your workspace by placing a heavy cast iron skillet on the stove and gathering your tongs, sea salt, and a grooved cutting board.

Having everything within reach will help you maintain the high heat necessary for the perfect sear, as the process moves quickly once the pan is smoking hot and the meat is introduced to the surface.

Instructions

Preparation and Tempering

1. 1Preparing the Steaks
   Remove the picanha steaks from the refrigerator 30 minutes before cooking to bring them closer to room temperature. Pat the surface of each steak completely dry with paper towels to ensure a superior sear.
   Look for The surface of the meat must be bone dry to prevent steaming.
   Tip Use high-quality paper towels for the best results.

The steaks should be at room temperature and completely dry. Any moisture on the surface will create steam, preventing the desired crust from forming during the searing process.

Make sure your cutting board is clean and ready for the resting phase, and have your sea salt positioned nearby for immediate application.

High-Heat Searing

2. 2Searing the Meat
   Heat a heavy cast iron skillet over medium-high heat until it begins to smoke. Place the steaks into the hot pan, leaving space between them. Sear undisturbed for 4 to 5 minutes until a dark golden crust forms. Flip and sear the other side until the internal temperature reaches 145°F (63°C). Once finished, remove the steaks and let the meat rest at least 3 minutes before slicing.
   Look for Listen for a loud, intense sizzle when the meat touches the iron.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid overcrowding the pan to keep the heat high.

Listen for a loud, aggressive sizzle when the meat touches the pan. The steaks should develop a deep, dark golden-brown color on the bottom before they are flipped. If the steaks stick to the pan, they are likely not yet ready to be turned; wait until they release naturally from the surface.

Resting and Seasoning

3. 3Resting and Seasoning
   Transfer the steaks to a grooved wooden board. Sprinkle generously with coarse sea salt while the surface is still hot. Let the meat rest for at least 10 minutes before slicing to allow the juices to redistribute.
   Look for The salt should sparkle against the dark, caramelized crust.
   Tip Resting is crucial for tenderness.

After removing the steaks from the heat, sprinkle them immediately with coarse sea salt. The heat from the meat will help the salt adhere to the surface. Allow the steaks to rest undisturbed on the board for 10 minutes, which is the final step to ensuring a juicy and perfectly seasoned result.

Common mistakes

A common mistake is overcrowding the pan, which lowers the temperature and causes the steak to steam rather than sear, resulting in a grey, unappealing color.

Another frequent error is using a pan that is not hot enough; the pan should be smoking slightly before the meat is added. Finally, cutting the meat too soon after it leaves the heat will cause all the flavorful juices to leak out, leaving the steak dry and tough.

How to tell it’s done

To ensure the steaks reach a safe internal temperature of 145°F (63°C), use an instant-read meat thermometer inserted into the thickest part of the medallion. The exterior should be deeply browned and caramelized, while the interior should remain tender.

Always remember to let the meat rest for at least 10 minutes, as this is essential for the final texture and ensures the juices stay inside the meat rather than on the cutting board.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest