Picanha Oven Reverse Sear: Ultimate Guide for Succulent Steak

If you’re aiming to cook a picanha to perfection, the oven reverse sear method is your best bet for achieving a steak that’s evenly cooked and bursting with flavor. This technique, which is often used by top chefs, allows you to control the internal temperature of the meat with precision, ensuring that your picanha is succulent and tender from edge to center.

The Science Behind the Reverse Sear

The reverse sear method starts with slowly cooking the picanha in a low-temperature oven before finishing it off with a high-heat sear on the stove or grill. This slow-cooking phase allows the heat to penetrate the meat gently, cooking it evenly and minimizing the risk of overcooking. The subsequent searing phase then creates a flavorful crust, known as the Maillard reaction, which gives the steak its signature taste and appearance.

Preparing Your Picanha for the Oven

Choosing Your Cut: Start with a high-quality picanha cut, also known as the rump cap or sirloin cap. This Brazilian favorite is known for its rich marbling and fat cap, which contribute to its distinctive flavor.

Seasoning: Season the picanha generously with salt and any other desired herbs or spices. The salt will not only enhance the flavor but will also help to tenderize the meat.

Temperature: Preheat your oven to a low temperature, around 225-250°F (107-121°C), which is the ideal range for the reverse sear.

Cooking Picanha in the Oven

Place the seasoned picanha on a rack in a roasting tray to ensure even air circulation and place it in the preheated oven. Use a meat thermometer to monitor the internal temperature of the steak. For a medium-rare finish, aim for an internal temperature of approximately 120-125°F (49-52°C) before searing.

Finishing with a Searing Heat

Once the picanha has reached the desired internal temperature, remove it from the oven and let it rest for about 10 minutes. This resting phase allows the juices to redistribute throughout the meat, ensuring that every bite is moist and flavorful.

Heat a cast-iron skillet or grill to high heat for the searing process. Add a small amount of high-smoke-point oil and sear the picanha for 1-2 minutes on each side, or until a deep, golden-brown crust has formed.

Rest and Serve

After searing, let the picanha rest for another 10 minutes before slicing against the grain to serve. This final rest ensures that your steak will be as juicy as possible.

By following this guide, your picanha oven reverse sear will result in a steak that is cooked to perfection with a tender and flavorful interior and a beautifully seared exterior. Remember to slice the picanha against the grain to maximize tenderness, and serve it with your favorite sides for a meal that is sure to impress.