The perfect fall steak. Nolan Ryan Picanha seasoned with smoked paprika, and a touch of cumin for that cozy fall vibe, then grilled until the exterior is beautifully caramelized and the interior stays juicy. It's Texas comfort food at its finest.
Ingredients
For the Texas Spice Rub:
- 1 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper (optional, for heat)
For the Picanha:
- 2-2.5 lb Nolan Ryan Picanha
- 2 tablespoons olive oil
- Flaky sea salt (for finishing)
- Fresh cracked black pepper (for finishing)
Instructions
Make the Spice Rub:
-
Mix rub: In a small bowl, combine cumin, smoked paprika, brown sugar, garlic powder, onion powder, black pepper, cinnamon, salt, and cayenne (if using). Mix well.
Prep the Picanha:
-
Bring to temperature: Remove picanha from refrigerator 45 minutes before grilling.
-
Pat dry: Pat meat completely dry with paper towels.
-
Season: Rub olive oil all over the picanha, then generously coat with the Texas spice rub, rubbing it into all sides.
Grill the Picanha:
-
Preheat grill: Heat grill to high (450-500°F). Clean and oil grates well.
-
Sear fat cap: Place picanha fat-cap side down on the hottest part of the grill. Sear for 4-5 minutes without moving. The fat should render and create a golden crust.
-
Sear other sides: Flip and sear the other sides for 4-5 minutes each until a crust forms all over.
-
Move to cooler zone: Move picanha to a cooler part of the grill (medium heat or off to the side). Continue cooking for 15-20 minutes until internal temperature reaches 135°F for medium-rare (it should reach 130-135°F in the thickest part).
-
Rest: Remove from grill and transfer to a cutting board. Tent loosely with foil and let rest for 10 minutes. This is crucial.
Slice and Serve:
-
Slice: After resting, slice the picanha against the grain into 1/4-inch thick slices.
-
Finish: Sprinkle with flaky sea salt and fresh cracked black pepper. Serve immediately.
