Picanha Steak (1 1/2lb) from frozen   SQUARE PAN wide display


Picanha Steak (1 1/2lb) from frozen SQUARE PAN

Elliot Bernstein photo
Elliot Bernstein
90 custom cooks


About this Custom Cook

This cook is designed to cook 2 1/2" wide Picanha steaks from frozen to medium rare. The cook stops when the interior of the Picanha is 132°. The temperature will increase another few degrees from carryover cooking to a perfect ultra juicy medium rare of about 135° within 5 or so minutes. There is an option to continue the cook to medium doneness, 140°. When prompted, just press the green button and it will continue to 137° interior doneness.
This cook DOES need the temp sensor, one metal tray and one glass tray, and is a fully manual cook.
You will need to flip your Picanha steak about 1/3 the way through the cook and will be prompted to do so. Then about 2/3rds the way through, you will be prompted to remove the square pan then place your Picanha in the center of the glass tray, insert the temp sensor, place the tray in the Brava, BOTTOM level, and then connect the temp sensor to the Brava.

When you insert the probe into the steak, it will be quite hot so take care handling it. When you connect the temp sensor to the Brava, do it carefully as the interior of your Brava will be extremely HOT.

Different cuts/grades/thicknesses of Picanha and different cooking oils will give slightly different results. There are too many variations for me to test them all. I have only tested this cook with grass fed Picanha steaks and use only Brava made ghee. Grass fed Picanha is leaner than grain fed Picanha and typically cooks faster. If you are using regular Picanha you may need to use the adjustment slider for future cooks to get the crust perfect. You may need to increase the cook time by 10%-15%. DO NOT make any adjustments to the time when you try this cook for the first time. The interior doneness will NOT be affected, only the top and bottom exterior crust/brownness.

This cook is designed to give the outside top and bottom surfaces of your Picanha an exceptional crust without overcooking the interior, keeping your meat extremely juicy, tender and flavorful! The exterior top(fat cap) and bottom will have a deep brown color as in the photo and will have tremendous flavor and the interior of the steak will be very juicy. The cook is 'tuned' to cook steaks to a final approximately 135° medium rare doneness.
Cut your whole Picanha roast into 3 approximately 2 1/2" wide steaks. One steak will end up being thinner than the other two due to the shape/cut of the roast. Wrap each piece tightly with plastic wrap and freeze.


Place a generous amount of ghee or a suitable oil of your choice with a high smoke point in the square pan. If you want exceptional Picanha, use Brava made GHEE which is superior to commercial ghee which in most cases is basically clarified butter!

Season the ghee/oil with a generous amount of salt and if you enjoy pepper, add some as well. After you place the frozen Picanha steak in the center of the square pan (the exact position is not critical), fat cap facing UP, season the top of it (the fat cap) with a generous amount of salt (and pepper if you like pepper). Do not place the steak on its side. The fat cap MUST be facing up.


Place the square pan in your Brava. Start the cook.

When prompted, using high quality heat resistant gloves, carefully remove the pan from your Brava. Flip the meat so the fat cap is face down. Restart the cook

Once the cook completes, the 2nd side (fat cap) will be cooked and the Brava will pause. Using high quality heat resistant gloves, carefully remove the pan from your Brava.

To finish the cook, remove the steak from the pan using tongs and place it in the center area of the glass tray, zone 2. The exact position is not critical.

Next insert the Brava temperature probe into the middle of your Picanha steak from the long end. The exact position is not critical but center it as best as you can

Slide the glass tray into the BOTTOM level of the Brava.

Carefully connect the temp sensor to your Brava. Remember, the interior of your Brava will be hot so do it carefully. The temp sensor's cord does not need to be tucked in under the rail as you would normally do.

Close the door to your Brava. The green light will be flashing. Press the start button

The interior temperature of your Picanha will be displayed on your screen. It will likely be low. Don't worry. As the cook proceeds, the temperature will rise slowly. This is normal. The last roast I made had an interior temperature of only 28° at this point. Within 20 minutes, it was around 115°. Be patient! The cook will end once the interior temperature reaches 132°. Carefully remove your Picanha and enjoy within 5-10 minutes. During this 'resting' time, your Picanha's interior temperature will rise another few degrees. To cook to medium, simply press the green button - the cook will continue and then stop at 137°.