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Sonoma Market

Sonoma, CA 95476
6 a.m. to 9:30 p.m.
(707) 996-3411
Certified Piedmontese picanha steak

Picanha Top Sirloin

Prep time:
10 minutes, plus 30 minutes resting
Cook time:
20 minutes, plus 20 minutes resting
6–8 servings
2 out of 5

Searing the outside of this prized cut gives it a nice, crisp crust, while oven-roasting leaves the meat on the inside tender and juicy. 


  • 1 Certified Piedmontese picanha top sirloin
  • Salt and black pepper, to taste
  • Granulated garlic, to taste
  • 1 tablespoon vegetable oil


Remove the picanha from refrigeration 30 minutes prior to cooking and bring to room temperature. Heat oven to 400°F. Pat the meat dry and score the fat in a ½-inch crisscross pattern, without cutting into the meat.

Heat a heavy-bottom, oven-safe pan to medium-high heat. Season the picanha with salt, pepper and granulated garlic. Add the vegetable oil to the hot pan and sear the picanha, fat-side down until well browned. Carefully turn over and sear the other side for 1 minute.

Place the entire pan in the oven and roast for 20 minutes or until it reaches an internal temperature of 135°F. Remove from oven and let rest for 20 minutes before carving against the grain.

  • Certified Piedmontese picanha steak