February Recipe of the Month

February 3, 2026

Ingredients 

Picanha

• 1 Picanha from Beaty Cattle Company
• Kosher/Coarse Salt or Daddy B’s Steak Dust
• Pepper 
• Garlic Powder

Horseradish Dressing

• ½ cup sour cream
• 2 tablespoons prepared horseradish
• 2 teaspoons thinly sliced chives
• ¼ teaspoon lemon juice
• Pinch of paprika

Directions

Picanha

1. Score the picanha fat cap in a cross-hatch pattern
2. Liberally apply salt or Daddy B’s Steak Dust to the meat and let rest (preferably on a wire sheet rack) for at least 1 hour and up to 24 hours in the fridge
3. While resting, preheat the oven to 350℉ 
4. After resting period, apply garlic powder and pepper of your desired amount
5. Roast in the oven until an internal temperature reaches 145℉ 
6. Allow to rest for 5 minutes, then slice into steaks
7. Serve with a baked potato and salad with a horseradish dressing

Horseradish Salad Dressing

1. Mix all ingredients together in a bowl and add desired amount to salad