Picanha is traditionally cooked as a whole roast or folded onto massive skewers, but cutting this legendary rump cap into individual thick cut steaks gives you absolute control over the sear, the render, and the internal doneness. Featuring a thick, pillowy fat cap over rich, beefy muscle, individual picanha steaks are built for high heat and fast turns over hot coals.
The trick to cooking picanha as steaks lies in rendering the fat cap first. By letting that fat melt down over moderate heat before scorching the lean sides, you self-baste the meat in its own rich juices while creating a crisp, salty crust that elevates every bite.
Ingredients
For the Picanha Steaks
- 1 whole SaltBru Premium Picanha (approx. 1.2kg to 1.5kg), sliced into 3cm to 4cm thick steaks
- 2 tbsp coarse sea salt or rock salt
- 1 tbsp freshly cracked black pepper
- 1 tbsp olive oil or avocado oil
For the Garlic Butter Baste
- 100g unsalted butter
- 4 cloves garlic, crushed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 tsp coarse sea salt
Method
Step 1: Slice and Season
Place your SaltBru Picanha fat side up on a cutting board. Slice the cap into individual steaks roughly two to three fingers thick. Pay close attention to the grain direction: slice WITH the grain now, so that when you carve your cooked steaks at the table, your final cuts will naturally be AGAINST the grain for maximum tenderness. Season liberally on all sides with coarse rock salt and cracked black pepper.
Step 2: Prepare the Garlic Herb Butter
In a small cast iron skillet or enamel pot placed near your braai, melt the butter over gentle heat. Add the crushed garlic cloves, fresh rosemary sprigs, and fresh thyme. Allow the herbs and garlic to infuse into the warm butter for 5 minutes without browning.
Step 3: Render the Fat Cap
Set up your braai with medium direct heat. Using heavy duty tongs, stand each picanha steak on its fat side, pressing the fat cap directly against the grill grate. Let the fat cap sizzle and render down for 3 to 5 minutes until it shrinks slightly, crisp-ups, and turns a golden mahogany color.
Step 4: Sear the Sides
Lay the steaks flat on the grill grates over direct heat. Sear for 3 to 4 minutes per side, turning frequently to avoid massive flare ups as the rendered fat hits the coals. Brush the warm garlic herb butter over the steaks after every flip. Cook until an instant-read thermometer reads 52°C for medium rare.
Step 5: Rest and Serve
Remove the steaks from the heat and place them onto a warm cutting board. Spoon any remaining warm garlic butter over the tops and let them rest for 5 to 7 minutes. Slice thin across the grain and enjoy immediate steakhouse luxury right off your grid!