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Picanha (Grilled Brazilian Picanha Recipe)

Picanha is cut from the top sirloin cap with its thick fat layer left intact, and that fat bastes the meat as it grills, keeping it juicy while the crust chars. Curving the strip into a C-shape and skewering it fat-side out concentrates the fat's basting effect and lets the meat cook evenly over a hot fire without drying out.

Prep
15 min
Cook
25 min
Total
40 min
Servings
6

Ingredients

Servings6
  • 2 1/2 lb picanha (top sirloin cap), whole
  • 2 tbsp coarse sea salt (rock salt)
  • 1 tsp black pepper, freshly cracked
  • 1 tbsp vegetable oil (only if pan-searing)

Nutrition per serving

Calories
479
Protein
41g
Carbs
0g
Fat
36g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Pat the picanha dry. If the fat cap is thicker than about 3/4 inch, trim it down slightly, but leave at least 1/2 inch of fat on; don't remove it entirely.
  2. 2Score the fat cap in a shallow crosshatch pattern, cutting only through the fat, not into the meat, to help it render and crisp.
  3. 3Cut the roast with the grain into 3 or 4 thick steaks, each about 1.5 to 2 inches wide, so each piece still has its own strip of fat cap on top.
  4. 4Curve each steak into a loose C-shape, fat side facing out, and thread a long metal skewer through all the pieces if grilling Brazilian churrasco-style; otherwise leave the steaks flat for a grill grate or cast-iron pan.
  5. 5Season generously on all sides with coarse salt and cracked pepper just before cooking; picanha is traditionally seasoned simply, right before it hits the heat, not marinated.
  6. 6Heat a grill or cast-iron pan to high heat. Sear the steaks fat-side down first for 4-5 minutes, until the fat is deeply golden and rendered.
  7. 7Flip and cook the meat side for 3-4 minutes per side, rotating as needed, until a meat thermometer inserted into the thickest part reads 130-135°F (54-57°C) for medium-rare.
  8. 8Rest the steaks for 8-10 minutes before slicing; the internal temperature will climb another 3-5°F as it rests.
  9. 9Slice thinly against the grain and serve immediately, while the fat is still warm and crisp.
How to Use a Meat Thermometer

Tips & variations

  • Buy picanha with the fat cap still attached and at least an inch thick before trimming; many US butchers sell top sirloin cap trimmed of fat, which isn't true picanha for grilling purposes.
  • Coarse rock salt is traditional because it clings to the surface and can be brushed off, rather than dissolving in and over-salting the meat the way fine salt would.
  • If a full grill isn't available, a screaming-hot cast-iron skillet gets a similar crust; cook fat-side down first without added oil, since the fat cap renders its own.
  • Serve with chimichurri, farofa, or simply flaky salt and lime wedges; the meat is rich enough that it doesn't need a heavy sauce.

Storage & reheating

Refrigerate leftover sliced picanha in an airtight container for up to 3 days. Reheat gently in a covered skillet over low heat, or eat cold, thinly sliced, on a sandwich; microwaving tends to overcook the residual pink center.

Tips from the Tulo kitchen

  • Let the whole roast come to room temperature for about 30 minutes before cutting and seasoning, since a cold center takes longer to reach a safe, even doneness.
  • Save the rendered fat drippings from the pan or grill tray and use a spoonful to fry farofa or rice for extra flavor.

FAQ

What cut of meat is picanha?

Picanha is the top sirloin cap, a triangular muscle that sits on top of the sirloin with a thick, distinct fat cap. In the US it's sometimes sold as 'rump cover' or 'coulotte' when the fat has already been trimmed off.

Do you eat the fat on picanha?

Yes, the fat cap is meant to be eaten. When rendered properly over high heat it turns crisp and golden rather than chewy, and it's a key part of the flavor.

Why is picanha cut and skewered in a C-shape?

Curving the strip and threading it fat-side out onto a skewer, the traditional Brazilian churrasco method, keeps the rendering fat facing the fire so it self-bastes the meat while cooking evenly on a rotisserie or grill.

What temperature should picanha be cooked to?

Pull it at 130-135°F (54-57°C) for medium-rare, the temperature most commonly served in Brazilian steakhouses. It will rise another few degrees while resting.

Can picanha be cooked in the oven?

It can be seared in a hot skillet on the stovetop and then finished in a 400°F (200°C) oven for a few minutes, but a grill or direct high heat produces a better-rendered fat cap than the oven alone.

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