How to Cook the Perfect Steak: #7 “Spit-Roasted Picanha w/Bourbon Butter"

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.

Preheat the oven to 400°F (200°C).

Trim excess fat from the picanha, leaving a thick layer for flavor.

Score the fat in a crosshatch pattern without cutting into the meat.

Rub the picanha generously with salt and black pepper, ensuring it gets into the scored fat.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Sear the picanha fat side down in the skillet for 4-5 minutes until golden brown.

Flip the picanha and sear the meat side for another 3-4 minutes.

Transfer the picanha to a roasting pan, fat side up.

Add garlic, rosemary, thyme, and lemon slices around the meat in the pan.

Roast in the preheated oven for about 20-30 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C).

Remove from the oven and tent loosely with foil; let it rest for 10-15 minutes.

Slice against the grain and serve with sautéed onions, bell peppers, and cherry tomatoes.

Cooking Techniques

Spice Level: