Picanha Roast

Instructions

step 1 Preheat your oven to 425°F (220°C). Pat the picanha dry with paper towels and score the fat cap in a crosshatch pattern, being careful not to cut into the meat./n
step 2 Rub olive oil evenly over the roast, then season generously with coarse sea salt, black pepper, garlic powder, and smoked paprika, pressing the seasoning into the fat cap and meat./n
step 3 Place the picanha fat-side up on a roasting rack set inside a baking pan to allow air circulation and even cooking./n
step 4 Roast in the preheated oven for 20 minutes to begin rendering the fat and developing a crust./n
step 5 Reduce the oven temperature to 350°F (175°C) and continue roasting for 25–40 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare or your desired doneness./n
step 6 Remove the roast from the oven and let it rest for 10–15 minutes to allow the juices to redistribute./n
step 7 Slice against the grain into thick slices and garnish with fresh parsley. Serve with lemon slices on the side.

Storage and Reheating Tips

Store leftover picanha in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 300°F (150°C) oven until warmed through to avoid overcooking. Thin slices can also be reheated quickly in a skillet over medium heat. Freeze cooked slices in a freezer-safe container for up to 2 months, thawing overnight in the refrigerator before reheating.