Picanha com Alho

Step 1

Remove the 1.5 lb picanha steak from the refrigerator 30 minutes before cooking — this allows it to come to room temperature, ensuring even cooking from edge to center. While it rests, score the fat cap in a crosshatch pattern with a sharp knife, making shallow cuts about 1/4-inch apart. This helps render the fat and allows seasoning to penetrate.

Step 2

Pat the steak completely dry on both sides and the edges with paper towels — dry meat develops a better crust. Season generously on all sides with 1.5 teaspoons of kosher salt and 0.75 teaspoon of freshly ground black pepper.

Step 3

Peel 10 garlic cloves and crush them lightly with the side of a chef's knife — this releases the oils and makes them easier to infuse into the butter. Pick the leaves off 3 rosemary sprigs and 3 thyme sprigs, discarding the woody stems.

Step 4

Set a 14-inch cast iron skillet over medium-high heat and let it preheat for 3-4 minutes until it's smoking lightly — a properly heated pan is essential for a crispy, caramelized crust. You should hear a loud sizzle when the steak hits the pan.

Step 5

Place the steak fat-side down in the hot skillet and sear undisturbed for 4-5 minutes, until the fat cap turns golden and crispy. You'll hear an aggressive, steady sizzle — this is the Maillard reaction creating flavor. Do not move the steak during this time.

Step 6

Flip the steak to the first flat side and sear for another 4-5 minutes until deeply browned. Continue cooking until an instant-read thermometer inserted into the center registers 125°F for medium-rare, about 4-6 minutes more, depending on thickness.

Step 7

In the last minute of cooking, add 4 tablespoons of unsalted butter, the crushed garlic cloves, and the rosemary and thyme leaves to the skillet. Tilt the skillet and use a large spoon to baste the steak repeatedly with the foaming, garlic-infused butter — the butter will turn golden brown and smell deeply aromatic. This garlic-butter coating is what makes picanha com alho special.

Step 8

Transfer the steak to a cutting board and rest for 8 minutes — during this time, carryover cooking will raise the internal temperature to about 130°F, and the meat fibers will relax, sealing in juices. Spoon the garlic cloves and herb butter from the pan over the steak.

Step 9

Slice the picanha against the grain into 1/2-inch-thick steaks — the grain runs horizontally across the muscle, so cut perpendicular to it. Arrange the slices on a warm serving platter, scatter the caramelized garlic cloves on top, and drizzle with any accumulated pan juices and herb butter. Serve immediately while still steaming.