Our neighborhood restaurant Black Hogg is closed but they are selling unusual choices of Beef, Chicken, and Pork. This time we picked up Prime Grade Brazilian Picanha Steaks With Vinagreta Verde. The steaks were great and I liked the Picanha Sauce.
Prime Grade Brazilian Picanha Steaks With Vinagreta Verde - King Natural Farms Prime Beef
each pack serves 4-6 ppl
gluten-free
please note, steaks are already seasoned with argentinian rock salt and olive oil.
1. THE REVERSE SEAR: Preheat oven (convection 250 degrees / standard 275 degrees). Place steaks (fat-cap up) on a foil-lined baking sheet and cook for 30-45 minutes (30 min for rare to med-rare, 45 min for medium to well).
2. Get a heavy bottomed skillet (preferably cast iron) and place over med-high heat. Get the skillet hot and add 1 tablespoon of cooking oil. Place steaks fat-cap down onto hot skillet. You want to brown the fat-cap and render some of the fat. Lower the flame if the pan begins to smoke.
3. Turn the steaks and continue searing each side. You want to quickly brown each side of the steak.
4. Transfer steaks to a cutting board and let them rest for 5 minutes. Slice and enjoy with the Vinagreta Verde!
After the reverse sear, steaks can also be finished on grill or under broiler. You want to quickly brown and sear the outside of the steak.
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