These pan seared picanha steaks are tender, juicy, incredibly flavorful, and ready to enjoy in less than 15 minutes! Seasoned with steak seasoning and then basted with butter, these steaks are ridiculously easy to prepare. Once you give them a try, they will become one of your new favorite cuts of meat!
Easy Pan Seared Picanha Steaks Recipe
These pan-seared picanha steaks (or rump covers, rump caps, or sirloin caps) are so easy to make, inexpensive, and incredibly delicious! If you've never tried this cut of beef before, it comes from the top section of the rump and is loaded with flavor.
These steaks can be prepared from start to finish in under 15 minutes, making them perfect for any day of the week! If you are looking to mix up your standard cuts of steak, you really need to give picanha steaks a try!
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Wondering about picanha steaks? You can read all about what picanha steaks are and how to enjoy them here!
🥘 Pan Seared Picanha Steaks Ingredients
If you can't find picanha steaks at your local grocery store, you can order them online or check at a specialty market. A butcher shop is also likely to carry this cut of meat.
- Olive Oil - 1 tablespoon of extra virgin olive oil (EVOO). Of course, you could swap this for any neutral-tasting oil with a high smoke point.
- Picanha Steak - 2 pounds of picanha steaks. You can buy these as steaks or as a roast and cut them into steaks yourself.
- Steak Seasoning - ½ tablespoon of steak seasoning. Try out my tasty homemade blend or you can use your favorite brand.
- Butter - 1 tablespoon of butter for basting your steaks. This is such a delightfully tasty cut of steak, that I definitely recommend a great quality butter for basting. Opt for European or grass-fed butter if available.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Pan Sear Picanha Steaks
If you've ever pan-seared steak before, these picanha steaks are just as easy! Grab a cast iron skillet (or heavy-bottomed frying pan) and a meat thermometer to get started!
Depending on the size of your steaks, this recipe will yield about 3-4 picanha steak servings. Many roasts are closer to 3-4 pounds and will yield more sliced steaks.
- Preheat. Heat 1 tablespoon of extra virgin olive oil (EVOO) in a large skillet or frying pan over medium-high heat. Once the oil begins to shimmer and is just about to smoke, your skillet is ready to cook.
- Season the steaks. Season all sides of your 2 pounds of picanha steaks with ½ tablespoon of steak seasoning. Gently press the seasoning into the meat.
- Sear. Next, once the skillet is completely hot, place the steaks into the pan. Do not move the steak around in the pan until it is time to flip it. Cook for 3-4 minutes.
- Flip. Flip the picanha steaks and cook for an additional 3-4 minutes. Once flipped, add 1 tablespoon of butter to the pan and use a spoon to scoop it over the meat (called basting, or 'arroser').
- Finish cooking. The fat should all be rendered from the steak when done, and the internal temperature should be about 135°F (57°C).
- Rest. Remove the cooked steaks from the skillet and place them onto a cutting board or tray. Tent a piece of aluminum foil loosely over top, and allow the meat to rest for 5-10 minutes before slicing or serving.
These picanha steaks pair well with so many side dishes! I like to serve them with Instant Pot au gratin potatoes and green beans almondine. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- My picanha steaks were bought as steaks already. However, this cut of meat is frequently sold as a roast and would need to be sliced into steaks. I would score the fat and then slice the roast into 3-4 steaks before cooking.
- Add fresh herbs (rosemary, thyme, sage) and/or peeled garlic cloves after flipping the steaks. It will flavor the butter as you baste the steaks to finish before serving.
- A medium-rare steak is 130°F-135°F (54°C-57°C), a medium steak is 135°F-145°F (57°C-63°C), and a medium well is 145°F-155°F (63°C-68°C), anything above that is done or well-done. See my beef doneness guide.
- Remove your steak when it reads 5°F (3°C) shy of the desired temperature, as it will continue to cook while it rests.
- Cast iron skillets are my favorite for pan-searing steak. It results in a wonderfully caramelized exterior. Of course, a large heavy-bottomed skillet will work as well.
🥡 Storing & Reheating
Store your picanha steaks in an airtight container in the fridge for up to 3-4 days. Alternatively, you can wrap leftovers in heavy-duty aluminum foil and then place them into an airtight freezer storage bag or container to freeze for up to 2-3 months.
Reheating Picanha Steaks
Reheat your leftovers on the stovetop over medium heat with a teaspoon of butter or oil. Check out my guide on how to best reheat steak for more tips and tricks.
❓ Recipe FAQs
Picanha steaks are an extremely flavorful cut of beef that comes from the top of the rump. This cut is so tasty that it is actually one of the most popular cuts of meat in Brazil!
You can absolutely eat the fat cap on picanha steaks! It actually adds a ton of extra flavor as well! Of course, if you don't want to eat the fat, you can always trim it off after cooking and just enjoy the meat itself!
Picanha is a lean cut of meat. Therefore, if you overcook it, it can become tough and chewy. For best results (and an extremely delicious steak), I would not recommend cooking it past a medium level of doneness.
🥩 Tasty Beef Recipes
- Slow Cooker Salisbury Steak - Using your slow cooker for these Salisbury steaks makes this dish extra simple!
- Grilled Ribeye - This tasty grilled ribeye is the perfect meal for any cookout!
- Grilled Tri-Tip - This tender and delicious cut of meat are sure to be an impressive meal for your guests!
- Grilled Beef Hearts - Beef hearts are nutritious and packed with a ton of flavor!
- Beef Liver & Onions - Liver and onions are incredibly nutrient-dense and delicious!
- Baked Cheeseburgers - Baking your cheeseburgers in the oven is an easy way to whip up some tasty burgers!
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📖 Recipe Card
Pan Seared Picanha Steaks
Ingredients
- 1 tablespoon olive oil (extra virgin)
- 2 lbs picanha steak
- ½ tablespoon steak seasoning (see recipe or use your favorite brand)
- 1 tablespoon butter
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Heat the extra virgin olive oil in a large skillet or frying pan over medium-high heat.
- Season all sides of your picanha steaks with steak seasoning. Gently press the seasoning into the meat.
- Next, once the skillet is completely hot, place the steaks into the pan. Do not move the steak around in the pan until it is time to flip it. Cook for 3-4 minutes.
- Flip the picanha steaks and cook for an additional 3-4 minutes. Once flipped, add the butter to the pan and use a spoon to scoop it over the meat (called basting, or 'arroser').
- The fat should all be rendered from the steak when done, and the internal temperature should be about 135°F (57°C).
- Remove the cooked steaks from the skillet and place them onto a cutting board or tray. Tent a piece of aluminum foil loosely over top, and allow the meat to rest for 5-10 minutes before slicing or serving.
Notes
- My picanha steaks were bought as steaks already. However, this cut of meat is frequently sold as a roast and would need to be sliced into steaks. I would score the fat and then slice the roast into 3-4 steaks before cooking.
- Add fresh herbs (rosemary, thyme, sage) and/or peeled garlic cloves after flipping the steaks. It will flavor the butter as you baste the steaks to finish before serving.
- A medium-rare steak is 130°F-135°F (54°C-57°C), a medium steak is 135°F-145°F (57°C-63°C), and a medium well is 145°F-155°F (63°C-68°C), anything above that is done or well-done. See my beef doneness guide.
- Remove your steak when it reads 5°F (3°C) shy of the desired temperature, as it will continue to cook while it rests.
- Cast iron skillets are my favorite for pan-searing steak. It results in a wonderfully caramelized exterior. Of course, a large heavy-bottomed skillet will work as well.
- To store: Store your picanha steaks in an airtight container in the fridge for up to 4 days.
- To freeze: You can wrap leftovers in heavy-duty aluminum foil and then place them into an airtight freezer storage bag or container to freeze for up to 2-3 months.
- To reheat: Reheat your leftovers on the stovetop over medium heat with a teaspoon of butter or oil. Check out my guide on how to best reheat steak for more tips and tricks.
Rosario says
Me quedaron extraordinarios, gracias por la receta
"They turned out amazing, thanks for the recipe"