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Picanha steak

Picanha Steak

Picanha steak, a prized Brazilian beef cut with its signature fat cap, is the star of churrasco barbecues. Known for its rich flavor, buttery tenderness, and cultural roots in Brazil, this cut delivers a unique steak experience at home or on the grill.
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Prep Time 45 minutes
Cook Time 25 minutes
Resting time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 people
Course: Main Course
Cuisine: Brazilian, South American, Steakhouse
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole picanha steak 2–3 lbs, with fat cap intact
  • 2/3 tablespoons coarse sea salt or rock salt
  • Optional: garlic, black pepper, rosemary, smoked paprika, or chimichurri sauce

Equipment

  • Charcoal, gas, or pellet grill
  • Instant-read meat thermometer
  • Long-handled tongs
  • Sharp slicing knife
  • Cutting board
  • Grill brush
  • Brazilian skewers (espeto) Optional

Method
 

Preparation
  1. Trim silver skin while keeping the fat cap intact.
  2. Score fat cap in a crosshatch pattern.
  3. Bring meat to room temperature for 30–45 minutes.
Seasoning
  1. Coat generously with coarse sea salt.
  2. Optionally add garlic, pepper, or herbs for extra flavor.
Grilling (Two-Zone Method)
  1. Preheat grill to 450–500°F.
  2. Sear fat cap directly over high heat until golden and crisp.
  3. Move steak to indirect heat and cook until internal temperature reaches:
    Rare: 120–125°F
    Medium-rare: 130–135°F (recommended)
    Medium: 140–145°F
Resting
  1. Remove from grill and rest 10–15 minutes.
Serving
  1. Slice thinly against the grain.
  2. Serve with Brazilian sides like farofa, black beans, or vinaigrette salsa.

Notes

  • Known by other names: top sirloin cap, rump cap, coulotte.
  • Always slice against the grain for tenderness.
  • For authentic Brazilian churrasco, skewer picanha into a “C” shape before grilling.
  • Pairs well with chimichurri, farofa, or roasted vegetables.
  • Store cooked picanha in the fridge for 3–4 days or freeze for up to 3 months.