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Grilled Picanha Steaks

Grilled Picanha Steaks

This Grilled Picanha recipe shows how to create a golden crust, juicy interior, and incredible flavor with just a few simple steps. Using salt, high heat, and beef tallow, the results are tender, smoky, and unforgettable.
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Course: Main Course
Cuisine: Brazilian
Keyword: grilled
Prep Time: 30 minutes
Cook Time: 10 minutes
Resting Time: 10 minutes
Servings: 4 People
Calories: 1772kcal
Author: Dad

Equipment

  • Grill
  • Knife
  • Cutting Board
  • Tongs
  • Instant Read Thermometer

Ingredients

  • 1.5 LB Prime Grade Picanha Steaks Wild Fork Foods
  • 2 tablespoon Diamond Crystal Kosher Salt
  • 2 tablespoon Wagyu Beef Tallow Spray

Instructions

Season and Dry Brine the Picanha Steaks

  • Thaw the Picanha Steaks and remove them from the package. Dry off the picanha to remove as much excess moisture as possible.
  • Season generously with kosher salt. Let the salted steaks sit at out at room temp for at least 30 minutes. If you have the ability put the steaks uncovered in a refrigerator overnight. Then, when you are ready to grill take the steaks out and let them sit out and come to room temperature.

Set Up Your Grill

  • Prepare your grill as a two-zone cooking setup, for my recipe I used a Kamado Joe grill. What you want to achieve is a high heat zone and a low heat zone. For the Kamado this means filling half with charcoal and lighting it with a torch until glowing. Place the grill grates as close to the charcoal as possible. Allow the grill to preheat for at least 15-30 minutes.

Grill the Picanha Steaks

  • Once the grill is done preheating grill the picanha steaks directly over the hot coals, flipping often for even cooking. This should only take about 5-7 minutes to build up a nice golden brown crust. While cooking you can spray with the wagyu beef tallow to enhance crust and flavor.
  • Once you are happy with the crust pinch 2 steaks together and turn them on their sides. Sear the fat side directly over the coals for 2-5 minutes to render and crisp the fat.
  • Cook to about 125–128°F for medium rare, accounting for carry over cooking.

Rest and Slice the Picanha Steaks

  • Rest steaks for 10 minutes before slicing across the grain.
  • Sprinkle with a little salt if needed before serving.

Video

Nutrition

Calories: 1772kcal | Protein: 140g | Fat: 130g | Saturated Fat: 43g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 62g | Trans Fat: 0.1g | Cholesterol: 544mg | Sodium: 14307mg | Potassium: 2133mg | Calcium: 165mg | Iron: 10mg
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