The Best Steak I've Ever Made - Picanha on my NEW Argentinian Grill | SAM THE COOKING GUY 4K

picanha beef

🥗Healthier: flank steak

💰Cheaper: sirloin

flank steak is leaner and more affordable than picanha.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

avocado oil offers a similar flavor with a higher smoke point.

butter

🥗Healthier: margarine

💰Cheaper: cooking oil

margarine can provide similar richness at a lower cost.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

dried herbs can be used for convenience and cost.

Trim excess fat from the picanha, leaving a layer about 1 inch thick.

Season the picanha generously with coarse salt and black pepper on all sides.

Preheat the grill to high heat, around 450°F (232°C).

Place the picanha on the grill with the fat side down.

Grill for 5-7 minutes until the fat is rendered and crispy.

Flip the picanha and grill for another 5-7 minutes for medium-rare doneness.

Remove the picanha from the grill and let it rest for 10 minutes.

Slice the picanha against the grain into thin strips.

Drizzle with olive oil and sprinkle with fresh herbs before serving.

Serve with lemon wedges on the side.

Cooking Techniques

Spice Level: