Oven-Roasted Picanha Steak

A succulent 2.57 lb picanha beef roast cooked to perfection in the oven with a crispy crust and juicy interior, seasoned simply to enhance its natural flavors.

Steps

1. Preheat your oven to 375°F (190°C). 2. Score the fat cap of the picanha steak in a diamond pattern, being careful not to cut into the meat. 3. Rub the olive oil evenly over the entire steak. 4. Season generously with kosher salt, black pepper, and garlic powder. 5. Place the steak on a wire rack over a baking tray to allow even heat circulation. 6. Roast in the preheated oven for about 20-25 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C). 7. Remove from oven and tent with foil; let rest for 10 minutes to redistribute juices. 8. Slice against the grain and serve immediately.

1 portion (approx. 8 oz) picanha steak from the roast 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper 1/4 tsp garlic powder 1 tsp olive oil