Entree: Brazil – Minas Gerais – Picanha na Chapa (Griddle-seared Brazilian rump-cap steak with a seasoned fat cap)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

- 2.5 lb (1.13 kg) picanha (top sirloin cap) with fat cap intact
- 2 tbsp (30 ml) neutral oil with a high smoke point (canola or sunflower)
- 1–2 tbsp (15–30 g) coarse sea salt, more to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 g) unsalted butter (optional, for finishing)
- 2 cloves garlic, crushed (optional)
- Lime wedges for serving (optional)

Instructions

1. Trim any excess loose connective tissue from the picanha but leave the fat cap intact. Score the fat cap lightly in a crosshatch pattern without cutting into the meat. Let the roast come to room temperature for 30–45 minutes and pat dry.
2. Preheat a cast-iron griddle or heavy skillet over high heat until smoking hot. Rub the meat lightly with oil, then press the fat cap onto the hot griddle first so the fat renders and browns, 6–10 minutes, adjusting heat as needed to avoid burning.
3. Once the fat is well rendered and crisp, flip the picanha and sear the meat side 3–5 minutes for medium-rare depending on thickness, turning to brown all sides briefly until an internal temperature of about 125–130°F (52–54°C) for medium-rare is reached.
4. Remove the picanha from the griddle and let it rest for 8–10 minutes tented loosely with foil. While resting, optionally melt butter with crushed garlic and spoon over the top.
5. Slice the picanha against the grain into thin slices, sprinkle with coarse sea salt and freshly ground black pepper to taste, and serve immediately with lime wedges and traditional accompaniments such as farofa, vinaigrette (vinagrete), or rice if desired.