Fogo de Chão-Style Picanha

This homemade version swaps industrial seed oils and conventional seasonings for organic grass-fed beef and whole-food aromatics to create a cleaner flavor profile.

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Ingredients

  • 2 lbs Organic Grass-Fed Picanha Steak (bottom sirloin cap)
  • 3 tbsp Avocado Oil
  • 4 cloves organic garlic, smashed
  • 2 sprigs fresh rosemary
  • 2 tsp Flaky Sea Salt
  • 1 tsp Cracked Black Pepper
  • 1 tbsp Grass-fed butter

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Shop the clean pantry

Reorder the shelf-stable staples for this recipe.

What you'll need

Instructions

  1. Pat the steak dry with paper towels. If using a whole picanha, cut it with the grain into 1½-inch-thick steaks so they cook evenly. Score the fat cap in a crosshatch pattern (without cutting into the meat), then season generously on all sides with sea salt and black pepper.
  2. Heat the avocado oil in a heavy cast iron skillet over medium-high heat until shimmering.
  3. Sear the picanha fat-cap side down first for 3-4 minutes to render the fat and build a golden crust, then sear the remaining sides 4-5 minutes each until a deep crust forms and the interior reaches your desired doneness (about 130°F for medium-rare).
  4. During the final 3 minutes of cooking, toss in the smashed garlic and rosemary sprigs to infuse the fat.
  5. Reduce heat slightly and add the butter, spooning it over the steak while basting repeatedly.
  6. Remove from heat and let the meat rest for at least 10 minutes before slicing thinly against the grain.

FAQ

Is this Fogo de Chão-Style Picanha gluten-free?

Yes, this recipe is naturally gluten-free as it utilizes only meat, organic fats, and fresh herbs.

Can I use olive oil instead of avocado oil?

Yes, extra virgin olive oil is an excellent alternative for a clean profile.

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