Cooking Instructions

• Cut the picanha into steaks. Ensure that the slices of steak have 1-inch thickness.
• Place the picanha steak on the prepared baking sheet and transfer it to the oven for 1 hour. Once done, turn off the oven and let the steak rest inside with the door closed until you're ready to grill.
• Remove the picanha steak from the oven and place it on the hot grill, fat side up. Grill for 3-4 minutes, then rotate it 90 degrees and grill for another 3-4 minutes.
• Turn off the burners on one side of the grill to prevent flare-ups. If any occur, use the squeeze bottle to tame the flames, avoiding spraying the meat to prevent a metallic taste.
• Flip the steak over to the section with no flame and continue grilling for 3-4 minutes. Monitor for flare-ups and manage them if needed.
• Cook the steak until it reaches your desired internal temperature: 120°F (48°C) for rare, 130°F (54°C) for medium-rare, and 140°F (60°C) for medium.
• Once done, remove the steak from the grill and place it on a recessed platter to catch any juices. Let the meat rest for 10 minutes before slicing. Optionally, cover it with foil to retain heat.
• Slice the steak against the grain into thin finger-size cuts. Enjoy.