Whole picanha in the Air Fryer

Ingredients

• 1 piece of whole beef picanha weighing 900 g to 1.1 kg, with the fat cover

• 12 g parrilla salt or fine salt

• 1 teaspoon of olive oil (5 ml)

• 1/2 teaspoon freshly ground black pepper, optional

Preparation method

1. Check the size of the piece

Before seasoning, place the picanha, still wrapped or protected, on the cold basket to check the fit. The piece must lie flat, without being folded and without touching the sides in order to block air circulation. This recipe uses 900 g to 1.1 kg pieces as a reference in an Air Fryer that comfortably accommodates the entire meat.

2. Pat dry and make shallow cuts in the fat.

Dry the entire surface of the steak with a paper towel. With a sharp knife, make diagonal cuts and then in the opposite direction only in the fat layer, forming diamonds. The cuts should be about 3 to 5 mm deep, without reaching the meat. This increases the area of contact between the fat and the hot air and helps browning without opening the piece.

3. Season

Spread the olive oil in a thin layer over the meat and fat. Distribute salt throughout the piece and, if desired, black pepper. While the Air Fryer preheats, leave the meat only for as long as necessary to organize the preparation; There is no need to leave it at room temperature for a long time.

4. Preheat the Air Fryer

Preheat to 200°C for 5 minutes. Use the clean, paper-free basket covering the entire base to avoid damaging air circulation.

5. Start with the fat layer up

Place the picanha in the basket with the fat facing up. Bake at 200°C for 15 minutes. In this first stage, the surface should start to brown and part of the fat should become shiny and lightly toasted.

6. Turn and cook the meat side

Using tongs, turn the piece over, leaving the fat layer down. Reduce to 180°C and bake for 12 minutes. If there is a lot of grease accumulated in the drawer and the appliance manual allows removal, stop operation, place the drawer on a heat-resistant surface and discard the excess carefully before continuing.

7. Turn the fat side up and measure the center

Turn over again, leaving the fat side up. Bake at 180°C for another 5 minutes and then measure the temperature in the center of the thickest part. Insert the thermometer from the side, looking for the meat core and avoiding going through the layer of fat. If it is still below 63°C, continue in cycles of 3 to 5 minutes, measuring again after each cycle. For a piece in the indicated range, the total time is usually around 35 to 45 minutes, but the thickness, shape and power of the Air Fryer can change this range.

8. Adjust the crust if necessary

When the center has reached at least 63°C, look at the fat. If it is already well browned, remove the piece. If it is pale, increase to 200°C for 1 to 2 minutes, monitoring closely so as not to darken it too much or unnecessarily elevate the internal spot.

9. Rest before slicing

Transfer the picanha to a cutting board and let it rest for 8 to 10 minutes before slicing; this time also exceeds the minimum rest of 3 minutes indicated for whole beef cuts after reaching 63 °C. Slice against the fibers and serve immediately.

Right spot / how to know it’s ready

The fat layer should be golden, with caramelized edges and part of the fat visibly melted. The meat should have a brown crust on the outside, but the clock is not the best indicator of the center: use a culinary thermometer.

For this recipe, 63 to 65°C in the center produces meat that is still pink and already meets the official minimum of 63°C for whole beef cuts, as long as there is at least 3 minutes of rest. For a firmer, less pink center, heat to 68 to 70°C. For well done, use 71 to 74°C. Always measure at the thickest point, without touching the tip of the thermometer to the fat.

Tips for the recipe to work out

Thickness matters more than weight

Two 1 kg steaks may require different times if one is short and tall and the other is long and low. Therefore, start measuring the temperature before the end of the predicted range and adjust in short cycles.

Do not cut the meat when rendering the fat

Shallow cuts help the cover to brown. If the blade cuts through the fat and goes deep into the meat, there will be more liquid loss and the edges may dry out before the center reaches the point.

Preserve space for air to circulate

The piece must not be pressed against the walls of the basket. If your Air Fryer does not accommodate a whole 900 g to 1.1 kg picanha, choose a smaller piece instead of doubling the meat.

Use tweezers and thermometer

The tweezers avoid unnecessary punctures, and the thermometer reduces the risk of deciding the point just by the external color. Air Fryers vary greatly in power, air flow and internal volume.

Note the accumulated fat

Picanha releases a lot of fat. If there is excessive smoke or significant buildup in the drawer, follow your appliance's manual to safely stop and remove the excess. Do not pour water into the hot appliance.

Substitutions and variations

The parrilla salt can be exchanged for fine salt in the same approximate mass. Coarse salt works, but it distributes less evenly and can leave saltier spots; if using, remove loose crystals before serving.

Black pepper can be omitted without changing the structure of the recipe. The oil can also be reduced or omitted when the surface of the piece is already slightly greasy; it mainly helps with seasoning adherence.

Do not use the same times for sirloin steaks. Slices have very different geometry and cook in a few minutes, while the entire piece depends on the heat reaching the center.

How to store

If there is leftovers, slice or divide the meat into smaller portions and refrigerate in a sealed container within 2 hours of preparation. Consume within 3 to 4 days. To preserve it for longer, freeze within this period; for best quality, use within 3 to 4 months.

To safely reheat leftovers, heat to 165°F in the center. As picanha can dry out when reheated, choose smaller portions and only heat what will be consumed.

How to serve / side dishes

Serve the sliced picanha with farofa, vinaigrette, rice, potato salad or roasted vegetables. To keep the crust more pleasant, only slice when ready to take to the table.

Common mistakes

Why was the picanha golden on the outside and raw in the center?

The part was probably thicker than the reference or received high heat for too long to begin with. Reduce to 180°C and continue in short cycles, using the thermometer until the center reaches the desired temperature.

Why did the fat layer become rubbery?

The surface may have been wet, the cuts may have been too superficial or the fat was not exposed to hot air. Dry well before roasting, make even shallow cuts and finish with the fat side up.

Why was the meat dry?

The most common reason is overcooking while waiting for the fat to brown. Check the center with a thermometer and, if the fat needs more color at the end, use just 1 to 2 minutes at 200°C, monitoring without moving away.

Can I make a piece larger than 1.1 kg?

It may be possible in a large Air Fryer, but this formulation is no longer a reliable time reference. The taller and more compact the piece, the slower the center heats. The main criteria remains the fit with air circulation and internal temperature.