Delicious Picanha in Salt Crust! This meal will move you all the way to Brazil since you are going to prepare one of the most popular cuts of beef in that country. With this meal, you will find yourself in a Brazilian Steakhouse but from the comfort of your home. Beef picanha is typical for a nice thick fat cap on the top of the meat that nicely comes and tenderizes the meat during cooking (and tastes super delicious, too 😊). Meat prepared in a salt crust together with the fat layer makes for an incredibly juicy food! And if you want to, you can use other cuts of beef with this recipe as well.
Read moreThis recipe will utilize the extremely flavorful and simple method of roasting that anyone can easily master to prepare beef picanha in a salt crust.
Chef Tom Founder
* Optionally substitute for other cuts of beef meat in a large chunk with a similar amount.
Let’s start preparing the Picanha in a Salt Crust with the meat preparation.
Important:
Place meat on a cutting board.
Perform the grid cut with your knife on the entire fat layer.
Pour and sprinkle these ingredients on the top of the picanha:
Pour Extra Virgin Olive Oil
Grate 3 garlic cloves on the steak and spread with a silicone brush or fingers.
Note:
Do not use salt – the meat will be later prepared in a salt crust, so it will get salt that way).
Then turn and repeat on the other side of the beef picanha.
Important:
This step is also really important to prevent getting a rubbery texture of meat and reach the perfect tender flavor.
4 cups of Kosher salt
¾ cup of water
Thoroughly stir using a silicone spatula until fully combined.
Note:
The texture should be like wet sand. If necessary, add little more water or salt to reach that consistency.
Set aside for a later step.
Marinated picanha prepared in step 1 (fat-side down)
And sear until the fat gets nicely rendered (about 2 minutes).
Then turn and sear shortly from all remaining sides, just enough to get a nice sear on the meat.
When a nice sear around the whole meat is reached (but the meat is still raw in the center), remove from the pan and place on a cooling rack to fully cool before the next step (usually takes about 15 – 20 minutes at room temperature).
Set oven to preheat at 350°F.
First, stir again the salt crust mixture.
Place about ¼ of the salt crust mixture in the center of the baking sheet and distribute with a spatula to a thin layer with a slightly large diameter than is the diameter of your meat.
Place meat on top of the thin layer.
Important:
Try to cover the meat evenly around the whole surface (if you have difficulties, just simply cover as much as you can).
Tip:
I usually try to target medium rare, which is a temperature anywhere between 130 – 135°F. To prepare about 2.5 LB picanha in a salt crust to this temperature usually takes about 40 – 50 minutes.
Important:
Keep in mind that the meat will have some carryover temperature – after cooking is terminated, you should expect an increase in internal temperature of about 3 – 5 °F.
When the meat is roasted to your satisfaction, remove it from the oven, crack and remove the top crust, and then remove the meat to a cutting board.
Note:
Picanha will use this time to release blood and lock the juices in.
Slice it into thin slices and optionally serve with herb butter.
The USDA minimum safe internal temperature is 145°F.
Standing in front of the meat counter, faced with a seemingly endless array of beef options, can be overwhelming. What’s the difference between all of those cuts, and which one is right for your meal? This article will break down some of the most desired types of beef meat: steak, stew meat, roast meat, ground beef, and even the more adventurous option of beef intestines. We’ll explore their characteristics, ideal cooking methods, and everything you need to know to confidently choose the right types of beef meat for your next culinary adventure.
Chef Tom Founder
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ChefLynn Cool Cook The Headless Chef Resident Chef
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