I finally Cooked Steaks with My Culinary HERO!

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

1. 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

2. Portion the Steak

   Slice the trimmed picanha into 2‑3 thick steaks, cutting against the grain for serving later.

   Time: PT5M

3. 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

4. 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

5. Partial Freeze

   Wrap each steak tightly in plastic wrap and place in the freezer for 30 minutes, until firm but not solid.

   Time: PT30M

6. 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

7. Prepare Herb‑Infused Butter

   In a mixing bowl, combine softened butter, thyme, rosemary, and lavender. Mix until evenly distributed.

   Time: PT5M

8. 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

9. 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

10. 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

11. 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

12. 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