Picanha: Oven-Roasted Sirloin Cap

Ingredients and method

About 6 servings (estimated)

Planning estimate: 65–100 min · Moderate. Includes a 10-minute rest.

Timing guide: Includes pan rendering, oven cooking and a full 10-minute rest. Roast thickness matters more than a fixed number of minutes per pound.

Method

1. Heat the oven to 400°F. Pat the beef dry with paper towels. Identify the direction of the meat fibers before cooking so you can slice across them later. Trim only loose hanging fat; leave the cap attached. Season all over with the salt and pepper.
2. Set the roast fat-side down in a cold, heavy oven-safe skillet. Place over medium heat. Render for about 8–12 minutes, until the fat releases and the cap is golden. Use tongs and keep your hands clear of spattering fat. If the pan smokes, reduce the heat.
3. Turn and brown the lean faces for about 2 minutes each. Carefully spoon excess rendered fat into a heatproof container, leaving a thin film in the pan. Position the roast fat-side up and transfer the skillet to the oven; its handle will remain hot.
4. Start checking the center after 20 minutes. Insert an instant-read thermometer from the side into the thickest lean portion, away from fat and the hot pan. Continue roasting until that center reaches at least 145°F before removing it. Depending on thickness, oven time may be roughly 30–60 minutes or longer; temperature decides.
5. Transfer to a clean board and rest for 10 minutes. Cut thin slices across the grain, changing your cutting angle if the grain changes across the triangular roast. Spoon over a little of the resting juice and serve.