The Perfect Picanha Steak
www.greatbritishfoodawards.com
First, take that big old cut of beef out of the fridge and let it relax and get to room temperature. In the meantime, make your rub by mixing the coarse sea...
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Cooking tools:
- Grill
- Chef's knife
- Cutting board
- Mixing bowl
- Paper towel
- Tongs
- Plate
- Refrigerator
- Kitchen timer
Ingredients
- 1 large picanha (rump cap with fat) (about 1–1.5kg), at room temperature
- Sea salt
- black pepper
- 2 tbsp coarse salt
- 1 tbsp ground pepper
- 2 tbsp yellow mustard powder
- 1 tsp ground nutmeg
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