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+ servings
two cooked picanha steaks on a carving board ready to be served

Pan Seared Picanha Steaks for Two

Course: Main
Cuisine: South American
Keyword: 5 Ingredients or Less, Beef, Comfort Food, Cooking for Two, Steak
Prep Time: 2 minutes
Cook Time: 6 minutes
Resting Time: 35 minutes
Total Time: 43 minutes
Servings: 2
Calories: 441kcal
Author: Marilyn
The Brazilian steak sensation known as Picanha or Sirloin Cap is seriously the best steak you will ever eat. Tender, juicy and full of steak flavor are the hallmarks of this cut. If you love steak, this is the cream of the crop.
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Ingredients

  • 1-½ teaspoons canola oil or other neutral oil
  • 1 pound picanha steak
  • 1 tablespoon coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • ¾ teaspoon steak seasoning homemade or store-bought
  • 2 teaspoons butter

Instructions

  • Pat the picanha dry using paper towels. Season them all over with coarse salt and black pepper. Let stand at room temperature for 30 minutes.
  • In a large cast iron pan over medium-high heat, add the oil and heat until shimmering.
  • Season the steaks with steak seasoning. Place the steaks into the pan. Cook for 3 to 4 minutes until nicely seared.
  • Flip the picanha steaks. Add the butter to the pan. Cook, using a spoon to baste the steaks with the melted butter, for 3 to 4 minutes or until an instant-read thermometer inserted into the thickest part of the steak registers 130°F.
  • Transfer the steaks to a cutting board. Let rest for 5 to 10 minutes before serving. The meat will continue to rise in temperature to 135°F.

Notes

*  Picanha is also called Rump Cap, Sirloin Cap, Top Sirloin Cap or Coulotte
  • Buy Picanha with the fat cap in place and do not trim. The fat cap will help keep the steak moist and tender
  • The meat will continue to rise in temperature by 5 to 10 degrees while it is resting.  For this reason, I recommend taking your roast out of the oven before it reaches the ideal temperature. Temperatures for beef are 135°F for medium-rare, 145°F for medium, and 150°F for medium-well. The USDA recommends meat be cooked to 145°F for safe consumption.
  • Resting the Picanha after cooking is extremely important. During the rest, the juices that were pulled toward the surface during cooking are able to absorb back into the meat. This step makes your steak moist and flavorful.

Nutrition

Calories: 441kcal | Carbohydrates: 1g | Protein: 47g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 160mg | Sodium: 3639mg | Potassium: 739mg | Fiber: 0.3g | Sugar: 0.04g | Vitamin A: 150IU | Vitamin C: 0.1mg | Calcium: 72mg | Iron: 4mg