Creamy marbled beef picanha with rosemary
3 servings
15 minutes
Creamy picanha from marbled beef with rosemary is a true embodiment of Brazilian culinary mastery. This exquisite steak made from the tenderest marbled meat has a deep, rich flavor with soft creamy notes. The spicy aroma of rosemary adds a special sophistication to the dish, while the high-heat grilling process preserves juiciness and reveals the natural taste of beef. Traditionally in Brazil, picanha is grilled and enjoyed in the company of family and friends. Paired with a spicy sauce, the dish takes on a unique character, and butter absorbs the meat's juices making it even more tender and rich. It's a true celebration for gourmets that unveils the richness of Brazilian cuisine in every bite.
1
Prepare the ingredients. Let the meat breathe a bit at room temperature.
2
Brush the meat with olive oil on both sides.
- Olive oil: 2 tablespoons
3
Place the steaks on a dry hot skillet with the fatty side down.
4
After 2-3 minutes, place the steak on its side. Continue frying on high heat.
5
Once the bottom side is browned, flip it.
6
Add ground pepper. Sauté for about 2 minutes.
- Ground black pepper: pinch
7
Flip it over and add rosemary.
- Dried rosemary: 0.5 teaspoon
8
Reduce the heat to minimum and cover with a lid. Cook for about 4 minutes.
9
Place a piece of butter on the foil.
- Butter: 2 tablespoons
10
Season with black ground pepper.
- Ground black pepper: pinch
11
Remove from heat. Baste the meat with the released juices two to three times.
12
Cover again for 1 minute.
13
Place the steaks in foil and put a little butter on each piece.
- Butter: 2 tablespoons
14
Wrap the steaks in foil.
15
Serve with hot sauce in 5 minutes.