Pan-Seared Picanha Steak with Garlic and Rosemary

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender Brazilian picanha steak pan-seared with garlic and rosemary, showcasing the classic flavors of a traditional churrasco. This Brazilian-inspired beef recipe, ready in about 40 minutes, pairs kosher salt, black pepper, garlic cloves, crushed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 4 Brazilian cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 1.5 pounds picanha steak and generously season both sides with 2 teaspoons kosher salt and 1 teaspoon black pepper. Let rest for 20 minutes at room temperature.
  2. Step 2: Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat until shimmering.
  3. Step 3: Add the steak to the pan, laying it fat-side down first, and sear for 6 minutes until the fat renders and crisps. Flip and cook the other side for 4 minutes.
  4. Step 4: Add 2 tablespoons unsalted butter, 3 crushed garlic cloves, and 2 fresh rosemary sprigs to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak continuously for 2 minutes.
  5. Step 5: Remove the steak from the pan and let it rest on a cutting board for 10 minutes before slicing thinly against the grain.
  6. Step 6: Serve immediately, optionally with farofa or a fresh salad.

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