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A simple, tender, delicious steak grilled in a wood fired oven for a taste of Brazilian cooking.
Course Main Dish
Cuisine American, Brazilian

Equipment

  • Tuscan Grill
  • Wood Fired oven

Ingredients
  

  • 2 lbs Prime Picanha Steak
  • Parrillera Salt

Instructions
 

  • Heat wood fired oven to 750 deg F/399 deg C. Create a bed of coals in the center of the oven. Place the steel Tuscan Grill over the coals and preheat it before adding the meat in order to get a good sear.
  • Bring the meat to room temperature and pat it dry with a paper towel before cooking. Place the whole Picanha with the fat down on the Tuscan Grill in the pizza oven at 759F/399C. Cook for about 3 minutes, or until the fat is golden brown.
    RAW PICANHA STEAK
  • Flip to the other side and grill for another 3 minutes. Note: Always use long, heat-resistant gloves and tongs when working with your Tuscan Grill.
  • Remove meat from oven and let it rest for 15 minutes, then cut the meat into approx. 1" thick steaks. (Cut WITH the grain.)
  • Put it back into the oven for 1 minute on each side for medium rare (130 deg F/ 54 deg C.) 
    sliced steak on tuscan grill
  • Let it rest for 2 minutes, and slice again into smaller pieces. (Cut AGAINST the grain for this step for maximum tenderness.) Season it with Parrillera salt and serve.
    sllicing cooked steak

Notes

Note: Parrillera Salt (Sal Parrillera) is a grilling/BBQ salt imported from Argentina. It is a medium to coarse-grained rock salt which is sprinkled on the meat immediately before or after grilling. It can be found online or in specialty spice shops.
Keyword steak, picanha, Coulotte