Picanha Steak Recipe: Option One!

In my eyes there are only two real ways to prepare picanha and of course I have my favorite. First I share my second favorite, which is in slices like steaks. I'll share my favorite way next!

This was a corn fed picanha likely from the United States. Here we pay more for corn fed and less for grass fed, go figure! Picanha from the market is generally 130 pesos a kilo, but has a lot less fat!

I started by scoring the outside, somewhat like a ham in a criss cross pattern.

LOOK AT THAT FAT <3

I generally salt it and leave it whole overnight in the fridge, but this time...

This time I sliced it....

Salted heavily and set on some racks in the bottom of a pan, then the steaks on the rack. This went into the fridge overnight.

It looks like this the next day, the gray spots are fine, just where the meat has oxidized. I've noticed that I always get gray spots when I "dry age" a steak overnight, never changes the taste and I've never gotten sick from it. My internet searches tell me that it's normal and so does my body.

Grilled until charred and medium rare on the inside.

So good, best covered with salt and butter. Stay tuned for the BEST way to prepare this steak

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