Description
A straightforward recipe for cooking picanha steak using a salt crust method.
Ingredients
Scale
- 2 lb picanha steak (top sirloin cap)
- 1/2 cup coarse sea salt
- 1/4 cup water
- 1 tablespoon black peppercorns, crushed
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a bowl, mix the coarse sea salt, water, and crushed peppercorns to form a thick paste.
- Pat the picanha steak dry with paper towels.
- Completely cover the steak with the salt paste, ensuring no meat is exposed.
- Place the salted steak on a baking sheet lined with parchment paper.
- Bake for 30 to 40 minutes, depending on your desired doneness. Use a meat thermometer for accuracy.
- Remove the steak from the oven and let it rest for 10 minutes.
- Carefully crack and brush off the entire salt crust from the steak.
- Slice the steak against the grain into thin pieces.
Notes
- For medium-rare, aim for an internal temperature of 130 to 135 degrees Fahrenheit.
- You can sear the steak briefly on a hot skillet after resting for an added crust, if desired.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Main Course
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 5 oz cooked
- Calories: 350
- Sugar: 0
- Sodium: 450
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 40
- Cholesterol: 110
Keywords: picanha, steak, brazilian, salt crust, top sirloin cap, roast beef