Grilled Picanha Steaks with Coarse Salt

• •4 piece Picanha steaks (about 8-10 oz each, with fat cap intact)
• •2 tbsp Coarse sea salt (or to taste)
• •1 tsp Freshly ground black pepper (optional)

Instructions

1. 1

   Remove picanha steaks from the refrigerator about 30-60 minutes before cooking to bring them closer to room temperature. Pat them dry thoroughly with paper towels.

2. 2

   Score the fat cap of each picanha in a crosshatch pattern, being careful not to cut into the meat itself. This helps render the fat evenly and creates a crispier cap.

3. 3

   Season generously with coarse sea salt and freshly ground black pepper (if using) on all sides, especially pressing the salt into the fat cap and meat.

4. 4

   Preheat your grill to high heat (around 450-500°F or 230-260°C). Clean the grill grates thoroughly.

5. 5

   Place the picanha steaks directly on the hot grill grates, fat cap side down first, to render the fat and achieve a beautiful sear. Close the lid if desired, for about 3-5 minutes, watching carefully for flare-ups.

6. 6

   Flip the steaks and continue grilling for another 3-5 minutes per side for medium-rare, or until an internal temperature of 130-135°F (54-57°C) is reached for medium-rare. Adjust cooking time for desired doneness. Use an instant-read thermometer inserted into the thickest part of the meat.

7. 7

   Once cooked to your desired doneness, remove the picanha steaks from the grill and transfer them to a cutting board. Tent loosely with foil. Let the picanha rest for 10-15 minutes. This is crucial for juicy results.

8. 8

   Slice the picanha against the grain into thick pieces, ensuring each slice has some of the delicious, rendered fat cap. Serve immediately.

Chef's Tips

• 💡Patting the picanha very dry before seasoning helps achieve a better sear on the grill.
• 💡Monitor for flare-ups, especially when the fat cap is cooking. Move steaks to a cooler part of the grill briefly if needed, or close the lid to smother flames.
• 💡Do not trim the fat cap too much before grilling; it's essential for flavor and moisture and will crisp up beautifully.
• 💡Resting the meat is critical! It allows the juices to redistribute, resulting in a more tender and flavorful steak.