Picanha

Cooking Method for the Whole Cut:

1. Pat the picanha very dry and let it rest outside the fridge until it reaches room temperature.

2. Sear on high heat in a non-stick pan for 2–3 minutes on each side, starting with the fat side. (Optional: score the fat with crosshatch cuts.)

3. Continue cooking in a preheated oven at 200°C–220°C (392°F–428°F) according to your desired doneness:

   • Rare: 8–10 minutes, internal temperature 49–52°C (120–125°F)

   • Medium: 10–12 minutes, internal temperature 52–57°C (125–135°F)

   • Well done: 12–18 minutes, internal temperature 65–68°C (150–155°F)

Temperature refers to the center of the meat, which can be checked with a meat thermometer. Slice into tagliata-style strips and serve.