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 a grill on high. Preheat the oven to 350. Remove the Picanha from the package. Grease the grill / pan or brush oil directly on the meat. Brown the Picanha by placing it in the center of the grill or pan. Cook for 5 minutes, then flip and repeat. Place the Picanha on an oven safe pan. Roast in the 350 oven for about 20 minutes per pound or until the internal temperature reaches 135° F as measured with a food thermometer. Remove the Picanha from the grill and let it rest 15 minutes before slicing.
Grill it
Preheat one side of the grill to medium heat. Remove the Picanha from the package. Grease the grill or brush oil directly on the meat. Place the Picanha in the center of the grill over direct heat. Cook for 5 minutes, then flip and repeat. Move 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 Picanha from the grill and let it rest 15 minutes before slicing.
Smoke it
Preheat the smoker to 225° F. Remove the Picanha from the package and place it on the cooking surface with the flat side down. Smoke the Picanha for 3 ½ to 4 hours. Smoke to an internal temperature of 135° F as measured with a food thermometer. Remove the Picanha from the smoker and let it rest for at least 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.