Pena Home Recipes
Picanha Roast
12 servings
portions5 minutes
temps actif1 hour 15 minutes
temps totalIngrédients
3 pounds picanha roast (also called ribeye cap or rump cover)
1 tablespoon sea salt
1 tablespoon garlic powder
1 teaspoon fresh ground black pepper
Avocado oil
Instructions
Score the picanha using a sharp knife.
Place the picanha on a roasting pan on a rack.
In a small bowl, combine the salt, garlic powder, and fresh ground black pepper.
Rub the seasoning on the outside of the roast, and refrigerate overnight.
Bring to room temperature for 1 hour.
Preheat the oven to 200° F.
Cook the meat for 1 hour or until an instant-read thermometer reaches 100°F.
Preheat a skillet or Blackstone Griddle to medium-high heat.
Add avocado oil to the cooking surface.
Cook the meat for about four minutes per side until it is seared and an instant-read thermometer reads 135 ° F for medium rare.
Allow to rest for 10 minutes, and then slice.
Nutrition
Taille de Portion
-
Calories
238 kcal
Lipides Totaux
16 g
Lipides Saturés
7 g
Lipides Insaturés
9 g
Acides Gras Trans
-
Cholestérol
69 mg
Sodium
641 mg
Glucides Totaux
1 g
Fibres Diététiques
0.1 g
Sucres Totaux
0.02 g
Protéines
23 g
12 servings
portions5 minutes
temps actif1 hour 15 minutes
temps total