Pan-Seared Picanha Steak with Garlic and Rosemary

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender Brazilian picanha steak pan-seared with garlic and rosemary, showcasing the classic flavors of a traditional churrasco. This brazilian-inspired beef 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

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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Frequently asked questions

How long does Pan-Seared Picanha Steak with Garlic and Rosemary take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Picanha Steak with Garlic and Rosemary?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kosher salt from drying out.

Can I substitute ingredients in Pan-Seared Picanha Steak with Garlic and Rosemary?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Picanha Steak with Garlic and Rosemary for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Picanha Steak with Garlic and Rosemary?

Brazilian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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