Picanha steaks develop incredible flavor when the fat cap is rendered slowly before high heat builds the final crust. The result is a steak that eats rich and juicy with crisp edges, especially when finished with garlic butter and served alongside deeply golden potatoes.

Ingredient List

• 2–4 Picanha steaks (1.5 inches thick)
• Kosher salt
• Fresh cracked black pepper
• 2 tbsp neutral oil

Garlic Butter

• 4 tbsp unsalted butter
• 3 garlic cloves, smashed
• 2 thyme sprigs

Crispy Potatoes

• 1 lb baby Yukon Gold potatoes, halved
• 1 tbsp olive oil
• Kosher salt
• Fresh cracked black pepper

Process

1. Preheat oven to 425°F.
2. Toss potatoes with olive oil, salt, and pepper. Roast cut-side down for 30–35 minutes until crisp and golden.
3. Remove Picanha steaks from refrigeration 30–45 minutes before cooking and pat dry thoroughly.
4. Score fat caps lightly and season generously with kosher salt and black pepper.
5. Heat cast iron skillet over medium heat.
6. Place steaks fat-side down first and cook 3–5 minutes to slowly render the fat cap.
7. Increase heat to high and sear steaks 2–3 minutes per side until a dark crust forms.
8. Add butter, garlic, and thyme. Baste continuously for 1–2 minutes.
9. Pull steaks at 130–135°F for medium-rare.
10. Rest 5–10 minutes before slicing against the grain.
11. Serve alongside crispy potatoes and spoon garlic butter over the steaks.