Picanha, Or Coulotte is the Famed Cut in Brazilian Steakhouses everyone loves due to that glorious eyelash of crispy clean fat on the outside that just melts in your mouth. The Coulotte comes from the sirloin round.
|Rare||120-130 F||Cool Red Center|
|Medium Rare||130-135 F||Warm Red Center|
|Medium||135-145 F||Warm Pink Center|
|Medium Well||145-155 F||Touch of Pink|
|Well Done||155 F Plus||No Pink|
Preheat oven to 250 F.
Pat Picanha dry with paper towel.
Place fat side up in a roasting pan.
Using a sharp knife, trim picanha fat to about 1/4 inch (while this may seem like too much fat, it will melt away as the meat cooks).
Season entire Picanha with Koser Salt and Coarse Ground Pepper. You should be able to see the crystals of salt on the meat.
Place meat fat side up in the oven and insert meat thermometer.
Bake in oven until the internal temperature reaches 110 F. About 20-25 minutes. The meat will look grayish and the fat will show no color.
Remove and cover pan loosely in foil.
Turn up the oven to Broil until oven reaches at least 500 F.
If necessary, adjust the rack so the meat is no more than 10 inches from the top of the oven.
When the oven reaches temperature, quickly remove foil from the Picanha and insert in the oven.
Broil for 7-10 minutes, checking the meat closely and ofter. The fat should turn a dark and golden color. Careful as it can burn quickly.
Remove from oven carefully and transfer to a cutting board to rest for 5-10 minutes. The longer the rest, the more juices are absorbed back into the meat.
Slice against the Grain and Serve.
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