Picanha Steak

Savor flavorful and tender beef with this extraordinary recipe by @grillaholic!

STEP ONE:

Cut parallel marks into the top fat covering of the steak. Sprinkle sea salt on top. Turn over and slice the steak into large, 3″ strips. Sprinkle more sea salt on top.

STEP TWO:

Sear on a grill beginning with the top fat portion with the marks. Flip to other sides once a crust has begun to form.

STEP THREE:

Use a ThermoPro Lightning One-Second Instant-Read Meat Thermometer to accurately determine when the steak is properly cooked. For medium-rare, remove the steak from heat once it has reached an internal temperature of 135°F-140°F (54°C-57°C).

STEP FOUR:

After allowing it to sit for a few minutes to help it redistribute its juices, cut the steak into manageable, bite-sized pieces. Serve and enjoy the picanha steak!