Entree: Brazil – Rio de Janeiro – Picanha na Chapa (Top sirloin cap seasoned with coarse salt and seared on a hot griddle)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 45 min

Total 1 hr

Ingredients

- 2.2 lb (1 kg) picanha (top sirloin cap), whole with fat cap, trimmed and cross-cut into 1–1.25 inch (2.5–3 cm) steaks
- 2–3 tbsp (30–45 ml) coarse sea salt or coarse kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper
- 1–2 tbsp (15–30 ml) neutral oil with a high smoke point (canola or grapeseed) for the griddle
- Optional: 2 tbsp (30 g) unsalted butter for finishing
- Optional: lemon or lime wedges for serving

Instructions

1. Bring the picanha steaks to room temperature for 30–45 minutes. Pat dry with paper towels; score the fat cap lightly in a crosshatch without cutting into the meat.
2. Generously season both sides and the fat cap with coarse salt and a light sprinkle of black pepper. Press the salt into the meat.
3. Heat a cast-iron griddle or heavy skillet over high heat until smoking hot. Add the neutral oil and spread to coat.
4. Place steaks fat-side down first to render the fat and develop a deep crust, holding them with tongs or a spatula for 1–2 minutes if needed. Sear 2–3 minutes on the fat cap, then lay the steaks flat and sear 2–3 minutes per side for medium-rare (adjust time for thickness and preferred doneness).
5. If using, add butter to the griddle near the end and spoon the melted butter over the steaks for 30–60 seconds to finish.
6. Transfer steaks to a cutting board and rest 5–8 minutes. Slice across the grain into thin strips and serve immediately with lemon or lime wedges if desired.