How much protein is in Picanha Steak, Fat Cap Down?

Picanha Steak, Fat Cap Down has about 60g of protein per serving (per serving, estimated from USDA-typical values).

How long does Picanha Steak, Fat Cap Down take to make?

About 14 minutes start to finish, and it serves 1.

How much does Picanha Steak, Fat Cap Down cost to make?

Roughly $8.50 for the full recipe, which works out to about 7.1g of protein per dollar.

Picanha Steak, Fat Cap Down

Name: Picanha Steak, Fat Cap Down
Total time: 14 min
Yield: 1 serving
Cuisine: Carnivore
Ingredients: 12 oz, about 1.25 inches thick picanha steak, fat cap on; 1 tbsp butter; 1 tsp kosher salt; 1/2 tsp black pepper

60gprotein14minutes$8.50est. cost7.1gprotein per $1serving

The shot: Fat cap rendering skin side down with the crackle held clean on the mic, then one slice fan showing the crisp fat band on each strip. Steakhouse cut at home, cost-per-protein overlay for the comments.

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Ingredients

12 oz, about 1.25 inches thickpicanha steak, fat cap on
1 tbspbutter
1 tspkosher salt
1/2 tspblack pepper

Serves 1.

60g

Protein

52g

Fat

Carbs

700

Calories

Macros per serving, estimated from USDA-typical values. Serves 1. Estimated cost about $8.50 for the full recipe.

Steps

1
Score the fat cap in a shallow crosshatch and salt the whole steak. Picanha is the Brazilian steakhouse cut, the sirloin cap, and the fat cap is the whole point.
2
Set the steak fat side down in a cold cast iron skillet, then bring it up to medium-high. Let the fat render and crisp for 4 minutes.
3
Turn it onto the flat sides and sear 3 minutes per side for a hard crust.
4
Add the butter, tilt the pan, and baste for 60 seconds.
5
Rest 5 minutes, then slice against the grain into wide strips with a band of crisp fat on each.