Salt-Crusted Oven-Roasted Picanha
Experience the bold flavors of Brazilian barbecue right from your oven with this stunning salt-crusted picanha. The thick coating of coarse sea salt creates a sealed cooking chamber that locks in every drop of juice, delivering a perfectly tender and flavorful roast every time. Finished with a golden butter and caramelized onion drizzle, this dish is as impressive as it is effortless.
🛒 Ingredients
5 servings
- 1 picanha roast (approx. 2.2 lbs / 1 kg), fat cap intact
- 6.6 lbs (3 kg) coarse sea salt
- 4 tablespoons unsalted butter
- 4 tablespoons extra virgin olive oil
- 1 medium yellow onion, thinly sliced
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Directions
- 1
Preheat the oven to 400°F (200°C). Spread about one third of the coarse salt evenly across the bottom of a roasting pan to form a thick, compact bed.
- 2
Place the picanha fat-side up on the salt bed. Chef's tip: you can roast the meat straight from frozen — the salt crust handles everything!
- 3
Cover the entire cut of meat with the remaining salt, pressing firmly so every part is fully sealed with no meat exposed.
- 4
Roast for 30 minutes. Remove from the oven, crack the salt crust open with a knife, and lift it away in pieces, brushing off any excess salt from the meat.
- 5
Slice the picanha against the grain into thin strips for maximum tenderness.
- 6
In a skillet over medium heat, melt the butter with the olive oil. Sauté the onion slices for 3–4 minutes until golden and translucent, then pour the fragrant butter over the sliced picanha and serve immediately.
💡 Chef's Tip
Rest the meat for 5 minutes under foil before slicing to allow the juices to redistribute evenly. Don't worry about oversalting — the crust creates a natural steam oven that keeps the meat juicy without making it overly salty.
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