Juicy & Tender Slow-Roasted Picanha Roast
As far as steak recipes go, it doesn’t get any better than this picanha roast. With just 5 simple ingredients, you have a delicious meal that will wow your friends and family.
Servings 12
Calories 238kcal
Equipment
- cast iron skillet or other heavy skillet
Ingredients
- 3 pounds picanha roast also called ribeye cap or rump cover
- 1 tablespoon sea salt
- 1 tablespoon garlic powder
- 1 teaspoon fresh ground black pepper
- Avocado oil
Instructions
- Score the picanha using a sharp knife.
- Place the picanha on a roasting pan on a rack.
- In a small bowl, combine the salt, garlic powder, and fresh ground black pepper.
- Rub the seasoning on the outside of the roast, and refrigerate overnight.
- Bring to room temperature for 1 hour.
- Preheat the oven to 200° F.
- Cook the meat for 1 hour or until an instant-read thermometer reaches 100°F.
- Preheat a skillet or Blackstone Griddle to medium-high heat.
- Add avocado oil to the cooking surface.
- Cook the meat for about four minutes per side until it is seared and an instant-read thermometer reads 135 ° F for medium rare.
- Allow to rest for 10 minutes, and then slice.
Notes
Storage
You can store leftover picanha roast in the fridge for up to 3 days. Reheat in a 350-degree Fahrenheit oven until warmed through.Can I Freeze Picanha?
Yes, you can freeze picanha. Wrap it tightly in plastic wrap or place it in a freezer bag. It will keep in the freezer for up to 3 months.Nutrition
Calories: 238kcal | Carbohydrates: 1g | Protein: 23g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 69mg | Sodium: 641mg | Potassium: 314mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 18IU | Vitamin C: 0.01mg | Calcium: 10mg | Iron: 2mg