Name: Picanha Roast
Prep time: 5 min
Cook time: 1 h 10 min
Total time: 1 h 15 min
Yield: 12 servings
Ingredients: 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

轻松管理食谱。使用Umami，您可以从任何设备撰写食谱，并与家人和朋友协作制作食谱书。

Umami | iOS和Android的食谱管理器

常见问题

重置密码

{sender}邀请您加入他们的家庭。

家庭邀请

加入{sender}的家庭

{sender}邀请您加入{groceryList}。

购物清单邀请

{sender}邀请您加入{mealPlan}。

餐食计划邀请

{sender}邀请您加入{recipeBook}。

食谱书邀请

一款精美设计的应用，用于收集、组织和分享食谱。适用于iOS和Android。

轻松的食谱管理

抱歉，您要查找的页面无法找到。

页面未找到！

新家庭成员

新购物清单成员

{groceryList}

新膳食计划成员

{mealPlan}

新食谱书成员

{member} 添加了一个食谱

{owner} 提供的食谱来自 {recipeBook}。

食谱

名称

食谱书

注册

支持

Pena Home Recipes

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.

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.

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.

3 pounds picanha roast (also called ribeye cap or rump cover)

Picanha Roast

配料

步骤

营养

准备好开始烹饪了吗？