Listen to me explain briefly about how to make this steak, with some great tips along the way, by clicking the play button below:[sc name="picanharotd"][/sc]
- 2 Tbsp. salt
- 2 tsp. ground black pepper
- 1 (3 to 4 lb.) picanha beef roast (top sirloin cap)
- In a small bowl stir together salt and pepper. Set aside.
- Using a sharp knife, score the fat cap side of the roast with cross-hatch marks, about ½-inch wide and ¼-inch deep.
- Sprinkle half of the salt and pepper mixture evenly over the fat cap side of the roast. Rub salt mixture into the cross-hatched areas. Let stand one hour at room temperature.
- Cut the roast lengthwise into 1 and ½-inch thick steaks. Fold the steaks in half so they look like the letter “C,” with the fat cap side facing out. Slide two or three folded steaks onto a metal skewer, leaving about ½-inch between each steak.
- Season steaks all over with remaining salt and pepper mixture.
- Prepare gas grill and preheat to 500°F.
- Insert a digital thermometer into the thickest part of one of the steaks. Place steak skewers on grill.
- Sear both sides of steaks. Turn two of the burners off and move steaks to the side of the grill where the burners were turned off for indirect cooking.
- Close the grill lid, cook steaks over indirect heat until steaks reach an internal temperature of 135°F to 140°F, or until desired temperature is reached (see chart below).
- Remove steaks from grill. Let stand 10 minutes before slicing and serving.
- Rare (not recommended): 125°F or 52°C (Remove from the grill at 120°F or 49°C.)
- Medium-rare (not recommended): 135°F or 57°C (Remove from the grill at 130°F or 54°C.)
- Medium: 145°F or 63°C (Remove from the grill at 140°F or 60°C.)
- Medium-well: 150°F or 66°C (Remove from the grill at 145°F or 63°C.)
- Well done: 160°F or 71°C (Remove from the grill at 155°F or 68°C.)