Jul 14 2026
Restaurants›Fogo De Chao - Austin›Picanha Recipe

Picanha Recipe

Inspired by Fogo De Chao - Austin
Time1h
Serves4

Prime Part of the Top Sirloin. Our signature steak, picanha represents the art and science of churrasco cooking. Lightly seasoned with rock salt and sliced thin, it is tender with a robust flavor. There would be no churrasco without picanha.

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Ingredients

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Steak Ingredients

Method

Cooking Directions

  1. 1

    Prepare the Picanha

    Trim any excess fat from the picanha, leaving a thin layer for flavor. Cut the picanha into thick slices, about 2-3 inches wide, against the grain.

  2. 2

    Season the Steak

    Rub the olive oil over the cut surfaces of the steak. Generously sprinkle rock salt and black pepper on both sides of the meat. Let it sit for about 30 minutes to absorb the flavors.

  3. 3

    Preheat the Grill

    Prepare your grill for high heat, ensuring it is clean and well-oiled to prevent sticking. If using a charcoal grill, let the coals burn down until they are covered with white ash.

  4. 4

    Grill the Picanha

    Place the seasoned picanha on the grill, fat side down. Grill for about 5-7 minutes on each side for medium-rare, adjusting time based on your preferred doneness.

  5. 5

    Rest and Slice

    Remove the picanha from the grill and let it rest for about 10 minutes. Slice the steak thinly against the grain to serve.

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