Oven-Roasted Picanha with Herb Crust

Bring the flavors of a Brazilian steakhouse to your kitchen with this Oven-Roasted Picanha! This juicy, tender cut is coated in a savory herb crust, seared to perfection, and roasted until beautifully pink in the center. The fat cap crisps up, infusing the beef with rich flavor, while rosemary, thyme, and garlic create an aromatic crust. Perfect for an elegant dinner or a weekend feast, this recipe is simple, yet show-stopping. Serve it with roasted potatoes or a fresh salad for a meal that will impress every guest at the table!

Ingredients:

• 2-3 lb Wagyu Picanha roast (whole, fat cap on)
• 2 tbsp coarse salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 tbsp olive oil

Instructions:

1. Preheat Oven: Set to 425°F (220°C).
2. Season the Picanha: Score the fat cap lightly and rub the roast with olive oil, salt, black pepper, garlic powder, rosemary, and thyme.
3. Sear: Heat a cast-iron skillet over medium-high heat. Sear the roast fat-side down for 5 minutes until golden and crispy.
4. Roast: Transfer to the oven and roast for 20-25 minutes, or until the internal temp reaches 130°F for medium-rare.
5. Rest & Serve: Let the roast rest for 10 minutes, then slice against the grain and serve with roasted potatoes or a fresh salad.

A simple yet elegant dish perfect for any special occasion or family dinner.