- Picanha (1/1.5 kg)
- 8 garlic cloves, sliced in half length-wise
- arugula
- parmesan
- mustard
- honey
- bread
- Get the meat out of the fridge 1h before cooking.
- Pat dry with a paper towel.
- Score the fat side with a knife on a criss-cross pattern.
- Rub the meat on all sides with salt and black pepper. Make sure you get them inside the fat crevisses.
- Set oven to 180 C.
- Heat a cast iron skillet on high heat.
- Put the meat fat side down.
- Let the fat render, remove liquid fat from pan every now and then.
- Sear meat on other sides as well
- Put fat side down again. Poke holes on the top of the meat, put garlic inside.
- Remove pan from the heat.
- Lift the meat, place rosemary sprigs on the pan, put the meat back down, fat side up.
- Put in the oven until inside temperature reaches ~52 C.
- Take meat out of the oven, let it reast for 10 to 15 minutes (internal temp will reach 57 C).
- Cut some bread, put it inside the oven while it cools (protip: use Lidl's foccacia).
- Take the bread out, spread some arugula on the bottom.
- Add some grated parmesan.
- Spread a mixture of mustard and honey on top.
- Add thin slices of meat on top of arugula.
- Sprinkle a little olive oil and black pepper.