Master the Method with Jess Pryles: Roasted Picanha

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and has a higher smoke point.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: none

Dried rosemary is more accessible and has a longer shelf life.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: none

Dried thyme is a cost-effective option with similar flavor.

Introduce the picanha cut, noting the thick fat cap and its differences from tri-tip.

Score the fat cap by cutting through it every inch without cutting into the meat, then create a cross-hatch pattern.

Preheat a pan over medium heat.

Sear the picanha fat cap down in the pan for 3 to 5 minutes, turning it to brown evenly.

Flip the picanha and sear the other side for 1 to 2 minutes to develop flavor.

Season the back side with all-purpose rub or salt, and sprinkle kosher salt over the fat side, rubbing it into the seams.

Place the picanha on a rack in an oven-safe dish (lasagna pan) to allow air circulation.

Preheat the oven to 375°F and place the picanha inside.

Cook for 30 to 50 minutes, checking the internal temperature starting at 30 minutes with a meat thermometer, aiming for 135°F for medium rare.

Once it reaches the desired temperature, remove the picanha from the oven and let it rest covered loosely with foil for 10 to 15 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level: