Picanha Steak Bites with Smoky Chorizo Butter Step-by-step instructions

Before you start

Take the Picanha out of the refrigerator and let it sit at room temperature for 20 to 30 minutes before cooking. Pat it dry with paper towels. Cut the meat into 1 1/2-inch cubes, leaving the fat cap intact.

Score the fat in a crosshatch pattern. In a small bowl, combine the softened butter, minced chorizo, and smoked paprika. Have a cast-iron skillet ready. Preheat the oven to warm (about 200°F) for holding the cooked bites if needed.

Instructions

Prep and Butter

1. 1Prep the Picanha and Chorizo Butter
   Trim the Picanha if needed, leaving the fat cap intact. Cut the meat into thick cubes, about 1 1/2 inches. Score the fat cap in a crosshatch pattern, cutting just through the fat but not into the meat. In a small bowl, mash the softened butter with the minced cured chorizo and smoked paprika until well combined. Set aside.
   Look for The butter is well blended and the meat cubes have a scored fat cap.
   Tip Chill the butter if it gets too soft; it should be spreadable but not melted.

At this stage, the Picanha cubes are cut and scored, and the chorizo butter is blended. The butter should be smooth and evenly colored, with flecks of chorizo and paprika. The meat cubes should be uniform in size so they cook evenly. The fat cap is intact and scored in a diamond pattern, ready to render. The butter can be set aside at room temperature while you heat the pan.

Render and Sear

2. 2Render and Sear
   Place a cold cast-iron skillet over high heat. Once the pan is hot (about 475°F / 246°C), add the steak cubes fat-side down. Render the fat caps for 3 minutes until deeply golden and crispy. Turn the cubes and sear the meat sides for 90 seconds per side for medium-rare, or until the internal temperature reaches 145°F (63°C) for medium. Remove from heat and let rest for at least 3 minutes.
   Look for The fat caps are crispy and golden, and the meat is browned on all sides.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not overcrowd the pan; cook in batches if needed to keep a good sear.

The fat caps are rendering in the hot skillet, filling the kitchen with a rich, beefy aroma. After 3 minutes, they should be golden and crispy, with rendered fat pooling in the pan.

The meat sides are then seared for 90 seconds per side, developing a deep brown crust. The cubes should be well-browned on all sides and register 145°F (63°C) for medium-rare. The pan is hot, so work quickly.

Butter Finish

3. 3Finish with Chorizo Butter
   Return the skillet to low heat. Add the chorizo butter to the pan and swirl as it melts. Return the steak bites to the pan and toss to coat them in the glossy, brick-red butter. Serve immediately, spooning any extra butter from the pan over the bites.
   Look for The butter is melted and the bites are coated in a rich, red sauce.
   Tip For extra richness, spoon the butter over the bites rather than just tossing.

The chorizo butter melts into a glossy, brick-red sauce as it hits the hot pan, releasing a smoky, spicy aroma. The steak bites are returned to the pan and tossed to coat them evenly. The butter clings to the meat and fat caps, creating a shiny, appetizing finish. The bites are ready to serve immediately, with extra butter spooned over the top.

Common mistakes

A common mistake is starting with a cold pan—the fat won't render properly and the meat will steam. Always begin with a cold skillet and heat it gradually. Another mistake is overcrowding the pan, which drops the temperature and prevents browning.

Cook in batches if needed. Finally, don't skip the rest after searing; cutting into the meat immediately will cause juices to run out and leave the bites dry.

How to tell it’s done

The steak bites are done when the fat caps are deeply golden and crisp, and the meat reaches an internal temperature of 145°F (63°C) for medium-rare, or 160°F (71°C) for medium.

Use an instant-read thermometer inserted into the thickest part of a cube. The meat should feel firm but with a slight give. After resting for 3 minutes, the juices will redistribute, keeping the bites moist and tender.

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