Roast Picanha in a Salt and Herb Crust
The same picanha, but for the oven and with rosemary and thyme instead of salt alone — the version for days without a grill, with a golden fat crust and a centre so juicy it falls apart.
The decisive step happens before the oven: the piece goes fat side down into a very hot pan until the layer is golden and crisp. Only then does it go into the oven. Without that searing, the fat stays pale and soft, and that is exactly how you spot a failed picanha.
And here the doneness is judged with a thermometer: a core temperature of 55-58 °C gives a pink centre. The grill version with coarse salt is the classic picanha.
You will also need: a meat thermometer — doneness here is defined by temperature, not by the clock — and a pan or dish that can go from the hob into the oven.
Ingredients
- 1 whole picanha (rump cap with the fat cap), about 1.2-1.5 kg
- Coarse grilling salt or sea salt, to taste
- 3 garlic cloves, crushed
- Fresh rosemary and thyme
- Extra virgin olive oil
- Optional: freshly ground black pepper
Method
- 1
Preparing the fat: with a sharp knife, make shallow diamond-pattern cuts across the layer of fat on the picanha. This helps the fat render evenly and work into the meat as it cooks.
- 2
The initial sear: put a very hot, preheated ovenproof tray or dish on the hob and lay the picanha in it fat side down. Sear for a few minutes until the fat is golden and crisp. This is what decides the final flavour.
- 3
Seasoning and the base: turn the meat over and put the garlic and the herbs on the bottom of the dish. Season the meat side generously. A thread of olive oil over the top helps keep it moist.
- 4
Slow cooking: put it in an oven preheated to 180 °C. Cook for about 45-55 minutes for medium (pink in the centre). The picanha should reach an internal temperature of 55-58 °C.
- 5
The critical rest: take it out of the oven, move the meat to a board and cover it loosely with aluminium foil. Let it rest for 10 minutes before carving. That time is essential so the juices are reabsorbed and the meat does not bleed out when you cut it.