PICANHA
Indulge in one of the juiciest, most flavorful cuts of meat with this simple picanha recipe! Just bake this beautiful, fatty cut to perfection, and enjoy its rich, melt-in-your-mouth taste. It's one of my all-time favorite meats—satisfying, tender, and absolutely delicious!
Ingredients:
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1 whole picanha (top sirloin cap)
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2 cloves garlic, minced
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1 tsp dried oregano
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Salt and pepper to taste
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Instructions:
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Score the Meat – Using a sharp knife, carefully score the fat cap in a checkered pattern, being careful not to cut too deep into the meat.
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Season – Rub the picanha with minced garlic, oregano, salt, and pepper, ensuring even coverage.
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Slow Roast – Place the seasoned picanha on a baking sheet and bake at 200°F (93°C) for 1 hour to slowly render the fat and lock in juices.
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Sear to Perfection – Heat a pan over high heat. Sear all sides of the picanha for a couple of minutes until a deep golden crust forms.
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Rest & Serve – Let the meat rest for 5–10 minutes before slicing against the grain. Enjoy!