Buckle up because you’re about to dive into the best Picanha recipes you can grill up in your own backyard. If there’s one cut of beef that rules my fire, it’s hands-down picanha. I’m straight-up obsessed with it—this is my go-to cut for any time I’m cooking over open flames.
This Brazilian steakhouse legend is famous for its rich flavor and melt-in-your-mouth tenderness. If you’re unfamiliar with this delicious cut of beef, you can learn more about what it is here. You can also get a quick overview on how to cook picanha in this article.
It’s a South American staple, but now it’s making a big splash in backyards all over the United States. Whether you’re a grill pro or just lighting up the charcoal for the first time, picanha is the ultimate way to wow your friends with steak that’s straight-up so freakin’ delicious!
Why You’ll Love a Picanha Steak Recipe
Picanha is all about that thick layer of fat that melts into the meat as it grills, packing in some next-level flavor. Without a doubt, it’s easily one of the tastiest cuts of beef out there. And the best part? You don’t need any fancy gear or complicated techniques to crush it. All you have to do is follow a few simple steps—like nailing the right internal temp and getting a killer crust—and before you know it, you’ll have a steak that brings straight-up Brazilian steakhouse vibes to your own backyard.
Another reason to be obsessed with picanha? It’s crazy versatile. You can cook it up as a whole roast, slice it into individual steaks, or skewer it for that classic Brazilian vibe—there are endless ways to prepare this juicy cut. Whether you’re throwing it on a charcoal grill, gas grill, or even searing it in a cast iron skillet, no matter how you cook it, you’re in for one of the best-tasting steaks you’ve ever had.
Picanha in South American Cuisine
In places like Brazil, Argentina, and Uruguay, picanha is a staple of weekend cookouts. You’ll find it served in Brazilian steakhouses where the picanha cut of beef is grilled on long skewers over hot coals and sliced right at your table. In Argentina, they’ll slather it with my favorite chimichurri sauce.
It’s no surprise this top sirloin cap, also known as rump cap or coulotte steak around the world, is so prized. That thick fat cap gives you the perfect balance of crispy, charred fat and tender, juicy beef. It’s more than just a meal—it’s an experience.
Tips on Cooking Picanha
- Choose the right cut – When shopping at your local butcher or grocery stores, ask for picanha by its other common names like rump cover, culotte steaks, or top sirloin cap. Make sure the cut has a thick fat cap because this is where the magic happens.
- Bring it to room temperature – Always let your picanha meat sit out for about 15-20 minutes before grilling to ensure even cooking. No one likes a steak that’s cold in the middle.
- Slice steaks with the grain – Picanha is traditionally sliced with the grain when portioning it into steaks before cooking. The idea it to cut it with the grain into the smaller steaks, and then cutting the smaller steaks against the grain for serving.
- Season simply – I can’t believe I’m saying this, because y’all know I love seasoning, but with this cut all you need is coarse salt, kosher salt, and some freshly ground black pepper to enhance the natural flavors of the beef. You can also add a drizzle of olive oil if you’re feeling fancy.
- Sharp knife is key – Grab a sharp knife to ensure clean cuts and beautiful slicing off the spit.
- Cook over indirect heat – Start cooking over indirect heat on your charcoal grill or gas grill. Once it reaches about 110 degrees F internally, move it over the hot grill to sear the outer edges and get that golden crust.
- Check the internal temperature – For medium-rare perfection, aim for an internal temperature of 120 degrees F using a meat thermometer or instant-read thermometer.
- Rest before slicing – Let the steak rest for 10-15 minutes on a cutting board before slicing against the grain of the meat for a tender cut of meat.
Picanha Recipes
Ready to fire up the grill? Up next is the round-up of my best picanha recipes that show off this juicy, flavorful cut in all its glory. Let’s go!
Rotisserie Picanha
Rotisserie Picanha with Parmesan Crust
Skewered Picanha with Bone Marrow Chimichurri
Brazilian Style Picanha
Skewered Picanha with Salsa Vinaigrette
Grilled Garlic Butter Picanha
Grilled Picanha
Churrasco Picanha with Jalapeño Vinaigrette
Chimichurri and Cheese Stuffed Picanha
Smoked Picanha with Spicy Smoked Chimichurri
Smoked Picanha
Picanha Steak Sandwich
What to Serve with Picanha
Gotta mention it again—chimichurri levels up any killer picanha recipe. But don’t stop there! Grilled veggies, roasted potatoes, or a simple salad are all solid sides that let the beef do its thing. Keep it simple and let that picanha steal the show.
If you want to learn more about chimichurri, check out the Best Chimichurri Recipes.
What to do with Leftovers & Reheating Instructions
Got leftovers? No worries. Wrap your picanha in plastic wrap or toss it in an airtight container in the fridge. It’ll stay good for up to three days. When you’re ready to reheat, slice it thin and sear it up in a cast iron pan. Go with a medium-high heat for 2-3 minutes per side. You’ll get that juicy tenderness back without overcooking the steak.
FAQs
If you don’t have a grill or smoker, no worries. The best way to cook picanha is by using a cast iron skillet or roasting pan in your oven. Start by searing the picanha fat side down in a hot skillet. This way, the fat renders and you create a crispy crust. Once the fat is golden, flip the steak and transfer it to the oven. Then, roast at medium-high heat until it reaches your desired internal temperature.
When it’s time for the final cut, slicing your picanha against the grain is key. That’s how you make sure every bite is tender and easy to chew. Grab a sharp knife and start slicing thin, holding the steak steady on your cutting board. If you’re not sure about the grain, check how the muscle fibers run. Slice perpendicular to them for the best texture.
Always slice the picanha fat side up after resting. Make sure to cut against the grain of the meat to keep the slices tender.
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