Optional: Trim the Picanha Steak

1. Skip this step if your steak is already trimmed.
2. Pat the steak dry with paper towels. If the fat cap is very thick, trim some of the excess, leaving at least 1/4 inch (0.6 cm).

Dry-Brine the Picanha Steak

1. If you haven’t already, pat the steak dry on all sides with paper towels.
2. Season both sides with salt equal to about 1% of the steak’s weight. For a 12 oz (340 g) picanha steak, that’s about 0.12 oz (3.4 g) of salt, or approximately:
   1 1/4 teaspoon Diamond Crystal kosher salt,
   3/4 teaspoon Morton kosher salt,
   or 1/2 teaspoon table salt.
3. Place the steak on a wire rack over a baking sheet and refrigerate uncovered for 3 to 6 hours. One hour is the minimum.
4. If you don’t have at least an hour, skip the dry brine and salt the steak immediately before searing, or add salt to the sliced steak after cooking.

Make the Garlic-Herb Compound Butter

1. Cut the butter into small cubes and place them in a bowl. Let it soften at room temperature until easy to mix but not melted. To soften it faster, microwave it in a microwave-safe bowl in 5-second bursts, checking after each one.
2. Add the rosemary, parsley, garlic, salt, and pepper. Mash with a fork until combined, then taste and adjust the seasoning. Refrigerate the compound butter until you’re ready to use it.

Preheat the Pan

1. Take the steak and compound butter out of the refrigerator about 15 minutes before cooking.
2. When you’re ready to cook, turn on the exhaust fan or open a window. Heat a heavy skillet over medium-high heat for 3 minutes. Add 2 tablespoons of high-smoke-point oil and heat for 1 more minute.
3. While the skillet heats, pat the steak dry with paper towels. A dry surface browns faster and helps the steak develop a deeper crust.

Pan-Sear the Picanha Steak

1. Using tongs, hold the steak fat-side down and sear for 60 to 90 seconds to render the fat cap.
2. Lay it flat in the pan and continue cooking, flipping every 30 seconds, until it reaches the pull temperature for your desired doneness:
   105°F (41°C) for rare,
   115°F (46°C) for medium-rare,
   125°F (52°C) for medium,
   135°F (57°C) for medium-well,
   145°F (63°C) for well-done.
   See the complete steak temperature chart below.
3. Start checking the internal temperature after about 3 minutes. Insert a meat thermometer horizontally into the thickest part of the steak.
4. When it reaches your target pull temperature, transfer it to a cutting board or plate, top with 1 to 2 tablespoons of compound butter, and let it rest for 5 minutes.

Slice and Serve

1. After the steak has rested, slice it thinly against the grain and serve with your favorite sides. If you’re not sure which way to slice it, see the slicing guide above the recipe card.

Temperature Chart