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!
Prep Time2 minutesmins
Cook Time6 minutesmins
Resting Time5 minutesmins
Total Time13 minutesmins
Course: Beef Dishes, Dinner Recipes, Main Course, Main Dish
Heat the extra virgin olive oil in a large skillet or frying pan over medium-high heat.
1 tablespoon olive oil
Season all sides of your picanha steaks with steak seasoning. Gently press the seasoning into the meat.
2 lbs picanha steak, ½ tablespoon steak seasoning
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').
1 tablespoon butter
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.