Perfectly Seared Picanha Steaks with Flaky Sea Salt Tips, FAQ & printable recipe

Tips for success

For the best flavor, try to sear the fat cap of the picanha first by holding the steak vertically with tongs until the fat renders and turns golden. This adds an extra layer of savory, crispy texture that is characteristic of this cut. If the fat cap is particularly thick, render it down slowly over medium heat before cranking up the temperature to sear the flat sides of the medallions.

Keep a close watch on the heat as you sear. If the pan begins to smoke excessively, slightly reduce the burner heat to prevent the salt or the meat from developing a bitter, charred flavor.

The goal is a deep mahogany crust, not black carbon. Adjusting the heat throughout the process is a skill that ensures the perfect balance of color and flavor without sacrificing the quality of the meat.

Variations

• Garlic Butter Finish: Add two tablespoons of butter and two crushed garlic cloves to the pan during the final minute of searing. Spoon the foaming butter over the steaks for a rich, aromatic finish.
• Herb-Crusted Picanha: Press fresh thyme or rosemary leaves onto the surface of the steaks after seasoning with salt. The herbs will toast in the residual heat, adding a fragrant, earthy dimension.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Reheat

Reheat gently in a skillet over low heat with a teaspoon of water until warmed through.

Store any leftover steaks in an airtight container in the refrigerator for up to 3 days. To maintain the best quality, wrap the meat tightly in foil before placing it in the container to prevent it from drying out.

Avoid storing the steaks in the freezer, as the texture of the meat will degrade significantly upon thawing and reheating, losing the tenderness gained during the initial cooking process.

While these steaks are best served immediately after cooking, you can prepare the steaks for searing by trimming them and bringing them to room temperature ahead of time. However, do not salt the meat until just before it hits the pan, as salt draws moisture to the surface and can interfere with the searing process if left on the meat for too long before cooking begins.

Serving ideas

Serve the picanha steaks sliced against the grain to maximize tenderness. Arrange the slices on the grooved board or a warm serving platter to catch any juices.

This presentation highlights the beautiful crust and the perfectly cooked interior, making it an impressive main course for any dinner occasion. Pair the steaks with simple sides like roasted potatoes or a fresh green salad to balance the richness of the beef.

Place a small bowl of extra sea salt on the table so guests can season their own portions to their preference.

The combination of the hot, crusty meat and the crunchy salt is the highlight of this dish, so keep the accompaniments simple to avoid distracting from the flavor of the picanha. A glass of bold red wine is a classic pairing that complements the savory notes of the seared beef perfectly.

Frequently asked questions

Recipe card

Perfectly Seared Picanha Steaks with Flaky Sea Salt

Prep 10 minCook 12 minRest 10 minTotal 32 minServes 4

Ingredients

• 4 pieces picanha steak medallions, cut 1.5 inches thick
• coarse sea salt, to taste

Instructions

1. 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.
2. 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.
3. 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.

Estimated nutrition per serving

Calories

450

Protein

35 g

Carbohydrates

0 g

Fat

34 g

Fiber

0 g

Sugar

0 g

Sodium

400 mg

Automatic estimate from the ingredient list, not laboratory-verified.