SPG Picanha Steak (Simple Salt, Pepper & Garlic Steak Recipe)

This SPG picanha steak is rich, juicy, and packed with bold steakhouse flavor using Chimi Boss Blends SPG Triple Threat seasoning. With the perfect balance of salt, pepper, and garlic, this recipe lets the natural flavor of the beef shine.

Grilled or seared to a perfect medium-rare, picanha develops a crispy crust and incredibly tender interior. It's one of the most flavorful cuts of beef and a favorite for steak lovers worldwide — and with SPG Triple Threat, you don't need anything else.

Ready in about 20 minutes, this recipe is perfect for grilling, cast-iron cooking, or backyard steak nights. Simple ingredients, maximum flavor.

Why You'll Love This SPG Steak

Classic steakhouse flavor
Salt, pepper, and garlic are the ultimate trio for seasoning steak.

Perfect crust
High heat creates a beautiful seared exterior with a juicy interior.

Simple ingredients
Just quality beef and Chimi Boss Blends SPG Triple Threat.

Great for entertaining
Sliced picanha is perfect for serving family-style at any gathering.

Ingredients

For the Steak

1 1/2 – 2 lb picanha steak (top sirloin cap)
2 tbsp olive oil or avocado oil
1 1/2 tbsp Chimi Boss Blends SPG Triple Threat seasoning
1 tsp additional cracked black pepper (optional)

To Finish & Serve

1 tbsp butter (optional)
Fresh parsley (optional)
Roasted garlic cloves (optional)

How to Make SPG Picanha Steak

1) Season the Steak

Pat the picanha steak dry with paper towels. Drizzle with olive oil and generously coat all sides with Chimi Boss Blends SPG Triple Threat seasoning, pressing the rub into the meat. Let the steak rest 10–15 minutes at room temperature before cooking — this helps it cook more evenly and develop a better crust.

2) Cook the Steak

Preheat grill or cast-iron skillet to high heat (450–500°F / 230–260°C). Place the steak fat-cap side down first and sear for 3–4 minutes until a golden crust forms. Flip and cook another 3–4 minutes per side until the internal temperature reaches 130–135°F / 54–57°C for medium-rare.

3) Rest & Slice

Remove steak from heat and let rest 5–10 minutes — this is crucial for keeping the juices inside the meat. Slice the picanha against the grain into thick steak slices. Top with a small pat of butter and a sprinkle of extra SPG Triple Threat for a finishing touch.

Other Cooking Methods

Reverse Sear Picanha

Cook steak in the oven at 250°F / 120°C until internal temp reaches 115°F, then sear in a screaming hot skillet for 1–2 minutes per side. This method gives you the most even cook edge to edge with a perfect crust.

Skillet Picanha

Cook in a hot cast-iron skillet with olive oil for 4–5 minutes per side until medium-rare. Baste with butter and crushed garlic during the last minute for extra richness.

Serving Ideas

Steakhouse Style

Serve sliced picanha with roasted potatoes, grilled asparagus, and a drizzle of chimichurri sauce.

Steak Bowl

Slice steak over white rice with avocado, roasted peppers, and a spoonful of chimichurri.

Steak Sandwich

Add slices of picanha to toasted bread with arugula, garlic aioli, and caramelized onions.

Tips for Perfect Steak

• Pat the steak dry first — moisture is the enemy of a good crust.
- Use high heat to develop a crispy, caramelized exterior.
- Always rest the steak before slicing — at least 5 minutes, 10 is better.
- Slice against the grain for maximum tenderness.
- Fat cap down first — rendering the fat cap creates a natural basting effect as it drips down the sides of the steak.

Storage & Reheating

Leftover steak keeps well in an airtight container in the fridge for up to 3 days. To reheat without overcooking, warm slices in a skillet over low heat for 2–3 minutes with a small pat of butter. Avoid the microwave — it toughens the meat. Cold sliced picanha is also excellent served over a salad or in a sandwich straight from the fridge.

Make It Even Better with Chimi Boss Blends

Chimi Boss Blends SPG Triple Threat seasoning delivers the classic steakhouse combination of salt, pepper, and garlic in one perfectly balanced blend. No measuring, no mixing — just bold, consistent flavor every time.

Try it on: steaks, burgers, grilled chicken, roasted vegetables, and potatoes.

Love SPG flavor? Try these other bold recipes — SPG Smash Burgers, Grilled Ribeye with Cowboy Butter, and Chimichurri Steak.