I finally Cooked Steaks with My Culinary Hero
I finally Cooked Steaks with My Culinary HERO! is a medium Brazilian recipe that serves 2. 620 calories per serving. Recipe by Guga on YouTube.
Prep: 2 hrs | Cook: 12 min | Total: 2 hrs 32 min
Cost: $38.24 total, $19.12 per serving
Ingredients
- 2 lb Picanha Steak (Brazilian cut with fat cap left on, trimmed of the central vein (koshandur))
- 2 Tbsp Kosher Salt (Heavy coating for dry‑brining)
- 1 tsp Freshly Ground Black Pepper (Optional, added after sear)
- 1 tsp Garlic Powder (Optional, added after sear)
- 4 Tbsp Unsalted Butter (Base for herb‑infused fat)
- 1 Tbsp Fresh Thyme (Leaves only, finely chopped)
- 1 Tbsp Fresh Rosemary (Minced)
- 1 tsp Culinary Lavender (Edible, adds subtle aroma)
- 2 Tbsp Parmesan Cheese (Finely grated, added after cooking)
- 1 Tbsp Olive Oil (Light coating on grill grates)
- 1 roll Plastic Wrap (For wrapping steaks before freezing)
- 1 piece Freezer Bag (Optional, to keep steak sealed in freezer)
Instructions
Trim the Vein
Locate the central vein (koshandur) in the picanha and cut it out with a sharp knife, leaving the fat cap intact.
Time: PT5M
Portion the Steak
Slice the trimmed picanha into 2‑3 thick steaks, cutting against the grain for serving later.
Time: PT5M
Heavy Salt‑Dry Brine
Generously coat both sides of each steak with kosher salt. Let rest on a rack at room temperature for 5 minutes.
Time: PT5M
Fan‑Dry the Steaks
Place the salted steaks on a wire rack. Use a fan (or cool‑setting hair dryer) to circulate air, turning the steaks every 5 minutes, until a dry, slightly tacky pellicle forms (about 1 hour).
Time: PT1H
Partial Freeze
Wrap each steak tightly in plastic wrap and place in the freezer for 30 minutes, until firm but not solid.
Time: PT30M
Slice Thinly
Using a very sharp chef's knife, slice the partially frozen steak as thinly as possible (carpaccio‑style). Arrange slices on a plate.
Time: PT10M
Prepare Herb‑Infused Butter
In a mixing bowl, combine softened butter, thyme, rosemary, and lavender. Mix until evenly distributed.
Time: PT5M
Preheat Grill
Light the Weber grill and let it heat to high (about 500°F) for direct searing. Lightly oil the grates with olive oil.
Time: PT10M
Temperature: 500°F
Sear the Steaks
Place each steak directly over the flame. Flip every 30 seconds, searing each side for a total of 2 minutes per side until a deep brown crust forms.
Time: PT4M
Temperature: 500°F
Finish on Indirect Heat
Move steaks to the cooler side of the grill. Brush with herb‑butter and continue cooking until internal temperature reaches 120°F for rare (or 130°F for medium‑rare).
Time: PT5M
Temperature: 350°F
Rest and Finish
Remove steaks, tent with foil, and let rest 5 minutes. Drizzle remaining herb‑butter over the meat and sprinkle grated Parmesan.
Time: PT5M
Serve
Slice the rested steak against the grain (if not already sliced) and serve immediately with any remaining herb‑butter on the side.
Time: PT0M
Nutrition Facts
- Calories
- 620
- Protein
- 45 g
- Carbohydrates
- 2 g
- Fat
- 48 g
- Fiber
- 0 g
Dietary info: Gluten-Free, Keto, High-Protein
Allergens: Dairy
Ingredient Substitutions
- Instead of Picanha Steak: Top Sirloin Cap, Rump Cap
- Instead of Kosher Salt: Sea Salt
- Instead of Freshly Ground Black Pepper: White pepper
- Instead of Garlic Powder: Fresh minced garlic
- Instead of Unsalted Butter: Margarine, Ghee
- Instead of Fresh Thyme: Dried thyme (1/3 tsp)
- Instead of Fresh Rosemary: Dried rosemary (1/3 tsp)
- Instead of Culinary Lavender: Lavender essence (a few drops)
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Olive Oil: Canola oil
- Instead of Plastic Wrap: Beeswax wrap
- Instead of Freezer Bag: Reusable silicone bag
Equipment Needed
- Chef's Knife
- Cutting Board
- Fan (or hair dryer on cool setting)
- Plastic Wrap
- Freezer
- Mixing Bowl
- Spoon or Small Spatula
- Weber Grill (or any charcoal grill)
- Tongs
- Meat Thermometer
- Aluminum Foil (optional)
- Timer (optional)
Critical Steps — Do Not Skip
- Removing the central vein (koshandur) to avoid chewiness
- Fan‑drying the steak until a pellicle forms
- Partial freezing to enable ultra‑thin slicing
- Frequent flipping during sear for even crust
- Monitoring internal temperature to achieve desired doneness
Chef Tips from the Video
- Let the steak rest after searing; this prevents juices from spilling out when you slice.
- Slice against the grain for maximum tenderness, especially after the partial freeze.
- A thin layer of herb‑butter brushed during the indirect phase adds flavor and helps achieve a glossy finish.
Troubleshooting
No pellicle forms after fan‑drying.
Increase drying time or use a stronger fan; ensure the steak surface is not too wet after salting.
Steak sticks to the grill grates.
Make sure the grill is fully pre‑heated and the grates are lightly oiled; avoid moving the steak until a crust has formed.
Steak overcooks quickly on the grill.
Use indirect heat after the initial sear and monitor internal temperature closely with a thermometer.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Salt‑dry the steak up to 24 hours ahead; keep uncovered in the refrigerator.
- Herb‑butter can be made 2 days in advance and stored in the fridge.
- Partial freezing can be done the night before; just keep the steak wrapped.
Frequently Asked Questions
What is the cultural significance and history of picanha in Brazilian cuisine?
Picanha is a prized cut in Brazil, traditionally cooked over open fire or on a rotisserie called a "churrasco." It is celebrated for its thick fat cap, which renders into a flavorful, caramelized crust, and is a staple at family gatherings and weekend barbecues.
What are the traditional regional variations of picanha in Brazil?
In the south, picanha is often skewered in a "espeto" and cooked over wood charcoal. In the southeast, it may be sliced thin and served as "carne de alcatra". Some regions season only with coarse salt, while others add garlic or herbs.
How is authentic picanha traditionally served in Brazil?
Authentic Brazilian picanha is usually served whole, sliced against the grain at the table, and accompanied by farofa, vinaigrette salsa, and pão de queijo. The fat cap is left on to provide richness and flavor.
What occasions or celebrations is picanha traditionally associated with in Brazilian culture?
Picanha is a centerpiece at churrasco parties, birthday celebrations, and Sunday family meals. It is also a popular choice for festivals like Festa Junina where grilling is central.
What makes picanha special or unique in Brazilian cuisine?
The cut’s distinctive triangular shape and thick fat cap give it a juicy, buttery texture when properly rendered. Its simplicity—often just coarse salt—highlights the quality of the meat, making it a symbol of Brazilian barbecue mastery.
What are the most common mistakes to avoid when making picanha using Guga's fan‑dry method?
Common mistakes include not removing the central vein, which leads to a tough bite, and insufficient drying time, which prevents a proper pellicle and results in a soggy sear. Also, over‑freezing makes slicing difficult.
Why does this recipe use a fan‑dry step instead of traditional wet‑brining?
Fan‑drying removes surface moisture, creating a dry pellicle that enhances Maillard browning and yields a deeper crust. Wet‑brining adds extra water, which can inhibit that crisp sear.
Can I make the herb‑infused butter ahead of time and how should I store it?
Yes, prepare the herb butter up to two days ahead. Store it in an airtight container in the refrigerator; bring it to room temperature before using or melt it briefly over low heat.
What texture and appearance should I look for when the picanha is properly seared?
A proper sear shows a deep, caramel‑brown crust with a slight char on the fat cap, while the interior remains pink‑red. The surface should feel slightly crisp to the touch but not burnt.
How do I know when the picanha is done cooking to rare versus medium‑rare?
Insert a meat thermometer into the thickest part; 120°F indicates rare, while 130°F signals medium‑rare. The steak will continue to rise a few degrees during resting.
What does the YouTube channel Guga specialize in?
The YouTube channel Guga focuses on meat science, experimental cooking techniques, and detailed breakdowns of grilling, smoking, and sous‑vide methods, often featuring collaborations with other culinary personalities.
How does the YouTube channel Guga's approach to Brazilian steak cooking differ from other cooking channels?
Guga combines scientific explanations—like dry‑brining, pellicle formation, and precise temperature control—with hands‑on experimentation, whereas many channels rely on traditional recipes without delving into the underlying chemistry.
Last updated: September 6, 2026
