Oven-Roasted Picanha Steak

A succulent 2.57 lb picanha beef roast cooked to perfection in the oven with a crispy crust and juicy interior, seasoned simply to enhance its natural flavors.

Medium 40 min 600 cal
Steps

1. Preheat your oven to 375°F (190°C). 2. Score the fat cap of the picanha steak in a diamond pattern, being careful not to cut into the meat. 3. Rub the olive oil evenly over the entire steak. 4. Season generously with kosher salt, black pepper, and garlic powder. 5. Place the steak on a wire rack over a baking tray to allow even heat circulation. 6. Roast in the preheated oven for about 20-25 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C). 7. Remove from oven and tent with foil; let rest for 10 minutes to redistribute juices. 8. Slice against the grain and serve immediately.

Ingredients

1 portion (approx. 8 oz) picanha steak from the roast 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper 1/4 tsp garlic powder 1 tsp olive oil

You May Also Like
Austrian Herb-Roasted Chicken with Potato Rösti
Chewy Dehydrated Papaya with Honey & Spiced Citrus Zest
Garlic Spinach and Feta Stuffed Chicken Breast
Honey Garlic Glazed Pork Chop
Tropical Dragon Fruit Mango Custard Parfait
Kanda Bhaji with Masala Chai
Mini Vada Pav with Masala Chai
Ghormeh Sabzi
Cheesy Garlic Pork and Pepper Potato Skillet
Soy-Glazed Chicken Stir-Fry
Argentinian Banana and Dulce de Leche Empanada
Churro French Toast Bake
Beef Meatballs in Tomato Sauce with Whole Grain Spaghetti
Banana Egg Pancakes
Caramelized Onion and Goat Cheese Tart