Picanha is a beautiful steak/roast that can be prepared in various ways. Below you'll find a handy guideline. Scroll through and choose your preparation method!

Picanha low and slow preparation (searing & cooking)

Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to reach room temperature.
Preheat the oven to 120°C for perfect cooking and the pan or grill to maximum heat.
Sear or grill the meat on all sides in a large pan with butter or on the grill until it is browned and the fat edge is nice and crispy.
Move the meat to the preheated oven, place the seared steak in an ovenproof dish, and add the cooking fat.
Time: use the below times for your own planning; these are indicative.
Measure the core temperature with a thermometer. Use the temperatures from the chart.
Resting: let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with pepper and salt or a rub of your choice.

Core Final Temperatures

Rare 52°C
Medium rare 54°C
Medium 57°C
Well done 62°C

Allow for a total cooking time of 1.5 hours.

Reversed sear Picanha (cooking & searing)

Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to reach room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until the core temperature is 2°C below your desired final temperature. The last 2°C will be added during the searing.
Grill or cook the meat on all sides until the desired core temperature is reached.
Measure the core temperature with a thermometer. Use the temperatures from the chart.
Resting: let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with pepper and salt or a rub of your choice.

Core Final Temperatures

Rare 52°C (beef, veal)
Medium rare 54°C (beef, veal)
Medium 57°C (beef, lamb, veal)
Well done 62°C (lamb)

Allow for a total cooking time of 2 hours.

Picanha Sous Vide Preparation

Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to reach room temperature.
Preheat the warm water bath so that the below times are accurate. Use a sealed vacuum bag (you can season the steaks and reseal them if desired, but typically the packaging can go straight into the warm water bath).
Time: set the sous vide stick according to the following schedule. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the BBQ until golden brown. You can also use a torch, as searing or branding will not increase the temperature further.
Resting: let the steak rest for 10 minutes before slicing/serving.
Season the steak halfway through or afterward with pepper and salt or a rub of your choice.

Sous Vide Stick Settings for Picanha

Rare: 52°C for 3 hours
Medium rare: 54°C for 3 hours
Medium: 56°C for 3 hours