Picanha Recipe

Trim and score

Remove excessive silver skin from the underside of the picanha but leave a generous fat cap (about 1/4 to 1/2 inch). Using a sharp knife, score the fat cap in a cross-hatch pattern (small 1/2-inch cuts) without cutting into the meat—this helps render fat and crisp the exterior.

Bring the picanha to room temperature for 30–45 minutes before cooking to promote even cooking.

Pat the picanha dry with paper towels. Rub the coarse kosher salt evenly over all surfaces of the meat, concentrating a bit more on the fat cap. Lightly sprinkle freshly ground black pepper over the meat. If using the optional marinade/finishing, lightly brush the olive oil over the meat before salting to help seasoning adhere.

High-heat sear (preferred: charcoal or gas grill)

Preheat grill to high (direct heat zone ~500–600°F / 260–315°C). Place the picanha fat-side down directly over the hot zone. Sear for 4–6 minutes until the fat is deeply browned and crisp, watching for flare-ups and moving briefly if flames get excessive.

Finish over indirect heat

After searing, move the picanha to indirect heat (or reduce burner to medium-low) with the fat cap facing up. Close the lid and cook until the internal temperature reaches 125–130°F (52–54°C) for medium-rare, about 15–25 minutes depending on thickness. Use an instant-read thermometer inserted into the thickest part of the meat (not touching fat).

Alternative: Oven method

Preheat oven to 400°F (200°C). Sear fat-side down in a heavy skillet (cast iron) over medium-high heat for 4–6 minutes until fat is crisp. Flip and sear the meat-side for 1–2 minutes, then transfer the skillet to the oven and roast until internal temp is 125–130°F (52–54°C), about 10–20 minutes depending on size.

If you prefer more done, cook to 135–140°F for medium. Keep in mind picanha is best medium-rare to medium.

Transfer the picanha to a cutting board and tent loosely with foil. Rest for 10–15 minutes to allow juices to redistribute; the temperature will rise a few degrees during resting.

If using the optional finishing mix: combine minced garlic, chopped parsley, olive oil and red wine vinegar (or lemon juice) and brush lightly over the rested meat to add brightness.

Slice the picanha across the grain into 1/4-inch to 1/2-inch thick slices. Because of the curved shape of the cap, slice perpendicular to the grain for tender bites. Serve immediately with chimichurri or salsa verde and lime/lemon wedges on the side.