About the Recipe
Pair this tender, flavorful Picanha with roasted vegetables, creamy mashed potatoes, or a fresh green salad for a meal that’s both elegant and satisfying. Enjoy the best of Whole Harvest Meats' quality with this mouthwatering dish!
Ingredients
Ingredients:
1 Whole Harvest Meats Picanha Roast (2-3 lbs)
2 tbsp Whole Harvest Meats tallow, melted
1 tbsp kosher salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
For the Garlic Herb Butter:
4 tbsp unsalted butter, softened
2 garlic cloves, minced
1 tbsp fresh parsley, finely chopped
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme, finely chopped
1 tsp lemon zest
Preparation
1. Preheat and Prep:
   - Preheat your oven to 425°F.
   - Pat the Picanha roast dry with paper towels and score the fat cap in a crisscross pattern, being careful not to cut into the meat.
2. Season the Roast:
   - Rub the roast with olive oil or tallow. Combine salt, pepper, smoked paprika, garlic powder, and onion powder, then generously season the entire roast.
3. Sear the Roast:
   - Heat a cast-iron skillet or oven-safe pan over medium-high heat. Place the roast fat-side down and sear for 3–4 minutes until golden and crispy. Flip and sear the other sides for 1–2 minutes.
4. Roast to Perfection:
   - Transfer the skillet to the oven and roast for 20–30 minutes or until the internal temperature reaches 125°F for medium-rare or 135°F for medium. Use a meat thermometer for accuracy.
5. Make the Garlic Herb Butter:
   - While the roast is cooking, mix softened butter with minced garlic, parsley, rosemary, thyme, and lemon zest in a small bowl.
6. Rest and Serve:
   - Remove the roast from the oven and let it rest for 10 minutes. Slice thinly with the grain and serve with a dollop of garlic herb butter on each slice.