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If you’ve ever been to a Brazilian steakhouse, you’ll know that picanha steak is a crowd favorite. This cut is tender, juicy, and flavorful, with a thick layer of fat that makes it absolutely delicious when grilled. For many backyard barbecue enthusiasts, it is at the top of the list for special occasions. This picanha steak recipe will help you cook a steak that competes with the quality of those in Rodazio restaurants. No fancy ingredients or tools are needed - just a grill, some seasonings, and a bit of patience.
Ingredients:
- 1 picanha steak, about 2-3 lbs
- 1 tablespoon butter
- 2 tablespoons coarse salt
- 1 tablespoon freshly cracked black pepper
Equipment:
- Charcoal Grill
- INKBIRD Wireless Meat Thermometer
- Long Metal Skewers
What is Picanha Steak?
Picanha is a triangle-shaped cut of beef from the top of the rump of the cow, and you might also hear it called top sirloin cap, rump cover, rump cap, or coulotte. It is not a well-known cut in the United States, but it’s actually very popular in Brazil and other Latin American countries. The fat cap renders down during cooking, basting the meat from the outside in and infusing it with flavor and moisture.
How to Select Picanha Steak?
When you’re at the store or butcher counter, look for two things:
First, check the fat cap. You want it thick and white, maybe with a slightly cream color. Avoid picanha where the fat has been trimmed down too much or looks yellow and oxidized.
Second, look at the shape. It should be triangular. Sometimes, butchers cut this muscle incorrectly or trim it into weird shapes. You want the whole piece intact, with the grain running in one clear direction.
If your butcher doesn’t stock it, ask for the sirloin cap or culotte. Most butchers have it, but they just cut it into steaks or roasts. Request that they leave it whole for you.
What is the Best Way to Cook Picanha Steak?
The best way to cook picanha steak is over live fire on the grill. You can definitely cook it in a cast-iron skillet or reverse sear it in the oven, and those methods work fine. But grilling is traditional for a reason. The open flame licks up against the fat, causing it to sizzle and drip. Those drops hit the coals, create smoke and that smoke flavors the meat.
Related Readings:
How to Cook Tomahawk Steak on the Grill?
To Marinade or Not to Marinade?
You do not need a marinade for picanha. This is not a tough cut of meat that needs acid to break it down. A marinade with vinegar or citrus can actually start cooking the outside of the meat and turn it mushy if left too long.
The Brazilian way is to use only coarse salt. If you want to add garlic or herbs, that is your choice, but I would apply them dry rather than drowning the whole meat in liquid. But honestly, salt and pepper is all you need. Keep it simple and let the beef taste like beef.
How to Cook Picanha Steak on the Grill?
Step 1: Prep the meat
Take the picanha steak out of the fridge about 45 to 60 minutes before you plan to cook, and let it come up to room temperature. While you wait, take a sharp knife and score the fat cap in a crosshatch pattern. Cut down to the meat, but not into it, which helps the fat render and stops the steak from curling up like a shoe.
Step 2: Fire up the grill
You want a two-zone fire. On a charcoal grill, bank all the coals to one side. On a gas grill, turn one burner to high and leave the others off. You need a hot side for searing and a cool side for gentle cooking.
Step 3: Season the steak simply
Right before the meat goes on, coat the entire thing with coarse salt and black pepper. Be generous, because a lot of it will fall off during cooking.
Step 4: Thread the meat onto skewers
Cut the picanha with the grain into four or five large chunks, each about two inches wide. Take each chunk and thread it onto a skewer, bending it into a “C” shape so the fat cap is on the outside curve.
Now, insert the probe of your wireless meat thermometer into the thickest part of one of the chunks. Or, if you’re using the INKBIRD INT-14-BW, which has 4 probes, insert the probes into all chucks, so you can now the exact temperature of each of them. Make sure the tip is centered in the meat and not touching the skewer or fat cap.
Step 5: Sear the picanha steak
Place the skewers on the grill with the fat cap facing the hottest part of the fire. Let it sizzle for about 4-6 minutes. Once the fat is rendered, turn the skewers so the meat side faces the heat, and sear each side for about 3-4 minutes until a deep brown crust forms.
After searing, move the skewers to the cooler side of the grill. Close the lid and let them cook indirectly. Keep an eye on your wireless meat thermometer app, and you’re looking for 125°F for medium-rare.
Step 6: Rest
Pull the skewers off the grill, put 1/4 tablespoon of butter on each picanha steak, and let them rest for 15 minutes. The internal temperature will continue to rise by about 5 degrees during this time.
How to Slice Picanha Steak?
How you slice your picanha is just as important as how you cook it. After resting, look at the cooked meat, and you will see lines running through, which are muscle fibers. Slice across them, and you will get short, tender bites. I like to cut it thicker than traditional shaved slices because I get more fat and flavor in each bite.
Picanha Steak Serving Suggestions
In Brazil, they serve this with farofa - toasted cassava flour, vinagrete - a fresh tomato and onion salsa, and white rice. It is a heavy meal, but it works.
For a simpler approach at home, serve the sliced picanha steak with grilled vegetables like asparagus or bell peppers. A pile of chimichurri on the side adds a fresh, herby hit that cuts through the richness of the beef. Crusty bread is also a good move to soak up any juices left on the plate.
FAQs
Should I remove the fat from picanha?
No. Leave it on. The fat cap is what makes this cut special. It keeps the meat moist during cooking and adds tons of flavor. You can always trim around a piece of fat on your plate if you do not want to eat it, but during the cooking process, you want it there.
Is picanha tender or chewy?
When cooked correctly and sliced against the grain, picanha is tender. It has more texture than a filet mignon - it actually feels like you are eating beef - but it should not be tough. If your picanha is chewy, you either overcooked it or sliced it the wrong way. That’s why a wireless meat thermometer is essential.
What is the best way to cook picanha steak?
Grilling over charcoal is the best way to capture the authentic flavor. The combination of rendered fat dripping onto hot coals and creating smoky steam is unmatched. However, a hot gas grill or even a cast-iron skillet will produce a fantastic steak as long as you focus on rendering that fat cap first and letting the meat rest properly.
