Brazilian Steakhouse Seasoned
BEEF PICANHA
Beef picanha is a staple in Brazilian cuisine that is also loved by many in the U.S. This premium cut is known for its flavor, packed with robust beefiness. Picanha is exceptionally tender and juicy, providing a delectable, melt-in-your-mouth experience. Whether roasted, air-fried, grilled, or smoked, our Brazilian steakhouse seasoned beef picanha offers bold and authentic bites of deliciousness.
Cooking Instructions
Sear it
Preheat a large pan on the stove or preheat the grill to medium heat (375-400 degrees). Preheat the oven to 350° F. Remove the Roast from the package. Grease the large pan or the grill, or brush oil directly on the meat. Brown the Roast by placing it in the large pan on the stove or in the center of the grill on medium heat. Cook for 5 minutes, then flip and repeat. Place the Roast in an oven-safe pan. Roast in the 350° F oven for about 20 minutes per pound or until the internal temperature reaches 135° F as measured with a food thermometer. Remove the Roast from the oven and let it rest for 15 minutes before slicing across the grain.
Air Fry it
Remove the Roast from the package and place it in the air fryer on the cooking grate, fat side down. Set the air fryer to Roast setting, set the temperature to 350 ° F, and set the time to 30 minutes. Press “start” on the air fryer. After 30 minutes, turn the Roast over so the fat side is up, using tongs. Set the air fryer to Roast setting, set the temperature to 350 ° F, and set the time to 10 minutes. Press “start” on the air fryer. After 10 minutes, check if the internal temperature reaches 125-135 degrees as measured with a food thermometer. Let the Roast rest for 15 minutes before slicing across the grain.
These instructions are for an average-sized 3.25-3.5 lb. roast. If your roast is considerably smaller or larger, adjust cooking times accordingly.
Grill it
Preheat one side of the grill to medium heat (375–400 degrees). Remove the Roast from the package. Grease the grill or brush oil directly on the meat. Place the Roast on the grill over direct heat. Cook for 5 minutes, then flip and repeat. Move the Roast to indirect heat (the side of the grill that is not on). Cook for about 8–10 minutes per pound or until the internal temperature reaches 135° F as measured with a food thermometer. Remove the Roast from the grill and let it rest for 15 minutes before slicing across the grain.
Smoke it
Preheat the smoker to 225° F. Remove the Roast from the package and place it on the smoker’s cooking surface with the fat side up. Smoke the Roast for 2 ½ to 3 hours. Smoke to an internal temperature of 135° F as measured with a food thermometer. Remove the Roast from the smoker and let it rest for 15 minutes before slicing across the grain.
CHEF’S TIP
The picanha only has one grain. To ensure tenderness, cut against the grain.
Fold the picanha slices once in half and slide them onto a skewer for cooking.