Creamy Picanha with Rosemary

Ingredients

• Picanha 10 oz
• Olive Oil 2 tablespoons
• Butter 2 tablespoons
• Dried Rosemary ½ teaspoon
• Lemon-Pepper Mix ½ teaspoon
• Ground Black Pepper a pinch

Step-by-Step Guide

Step 1

Prepare the ingredients. Let the meat breathe at room temperature for a bit.

Step 2

Brush the meat with olive oil on both sides.

Step 3

Place the steaks on a dry, hot skillet with the fatty side down.

Step 4

After 2–3 minutes, turn the steak on its side. Continue to sear on high heat.

Step 5

Once the bottom side is browned, flip it over.

Step 6

Add ground pepper. Sear for about 2 minutes.

Step 7

Flip and add rosemary.

Step 8

Reduce the heat to low and cover with a lid. Cook for about 4 minutes.

Step 9

Place a piece of butter on a piece of foil.

Step 10

Season with ground black pepper.

Step 11

Remove from heat. Drizzle the meat with the juices two to three times.

Step 12

Cover again with a lid for 1 minute.

Step 13

Place the steaks in the foil and add a bit of butter on each piece.

Step 14

Wrap the steaks in foil.

Step 15

Serve with hot sauce after 5 minutes.