Tender & Juicy Picanha Steak Recipe

Tonight we tried a new cut -- our Picanha Steak! This cut is celebrated for its pronounced flavor and the rich fat cap that enhances the meat's natural flavor.

Initially, the fat cap of the JJ Bison picanha was scored in a diamond pattern to render and enhance the crispness of the steak. We also dry-brined the steak with salt for about 2 hours.

What we discovered was honestly the best steak we've tasted. The picanha steak does not have any fat in it, which normally would make consumers lose interest, but because the fat on top was perfectly rendered, it tasted just as good and was incredibly tender.

The Superiority of Bison:

Bison offers several advantages over traditional beef. Nutritionally, bison is typically leaner, containing less total and saturated fat, and often fewer calories than comparable cuts of beef. It can also be a richer source of protein and certain micronutrients like iron.   

Bison raised on open pastures, as is common, can have a more favorable fatty acid profile, including a better omega-3 to omega-6 ratio. 

Conclusion:

Preparing JJ Bison picanha steak using this method highlights the exceptional quality of the meat. The result is a flavorful, tender steak that even the most distinguished guests can enjoy!

Ingredients:

• JJ Bison Picanha Steak

• Salt

• Pepper

• 2 Garlic Cloves, finely diced

• 2 Sprigs of rosemary, finely chopped

• 2 Sprigs of parsley, finely chopped

• 5 tablespoons of butter, divided

Directions:

1. Cut the fat on the steak in a diamond pattern and dry-brine for 2 hours in salt.

2.  Turn the burner to low and heat a cast iron.

3.  Melt 2 tablespoons of butter in the pan.

4.  Place the steak with the fat down on medium heat for 5 minutes.

5.  Reduce the heat to low and flip the steak and cover with a lid.

6. Check on the steak to make sure it's not overcooked. If it's almost to temperature, consider turning the heat up and searing all the sides. (It's a larger piece of meat so it will need to be moved to sear all the sides effectively).

7.  Cook until 115 and then rest on a cutting board for 5- 10 minutes until it reaches 120 (or continue to cook and then rest until desired temperature).

8.  In the same pan, add the remaining butter, garlic, pepper, and chopped rosemary and parsley.

9. Cut and serve the steaks, and pour the pan sauce over the top to serve.