Garlic Butter Picanha Steaks

Instructions

1. 1

   Remove the picanha from the refrigerator 30 minutes before cooking to reach room temperature.

2. 2

   Pat the meat dry with paper towels and score the fat cap in a crosshatch pattern without cutting into the meat.

3. 3

   Season all sides generously with kosher salt and black pepper, pressing the seasoning into the fat.

4. 4

   Heat a large cast-iron skillet over medium-high heat with olive oil until shimmering.

5. 5

   Place steaks fat-side down first for 3-4 minutes to render the fat until crispy and golden brown.

6. 6

   Flip the steaks and sear the flesh side for 3 minutes; then add butter, smashed garlic, rosemary, and thyme to the pan.

7. 7

   Tilt the pan and spoon the foaming garlic butter over the steaks continuously for the last 2 minutes of cooking.

8. 8

   Remove from heat when internal temperature reaches 130°F (54°C) for medium-rare, and let rest for 10 minutes before slicing against the grain.