Picanha Bbq Recipe

Trim and score

Pat the picanha dry with paper towels. Leave the fat cap intact but trim any excessively thick hard pieces so the fat is even (about 1/4"–1/2" thick). Lightly score the fat in a crosshatch pattern with shallow 1/4" cuts, avoiding cutting into the meat.

Optional binder

If using the marinade/binder, whisk the olive oil, Worcestershire sauce and lemon juice or vinegar in a small bowl. Brush a thin coat over the entire roast (this helps salt and spices adhere). If you prefer a more traditional simple preparation, skip this step and apply dry seasonings directly.

Season

Generously season the entire roast on all sides with the kosher salt, then sprinkle the pepper and garlic powder. Press the seasonings gently so they adhere to the fat and meat. Let rest at room temperature for 30–45 minutes to take the chill off (or refrigerate up to 2 hours).

Preheat grill

Set up a charcoal or gas grill for two-zone cooking (one side high direct heat, the other side medium/indirect). Preheat to 400–500°F (204–260°C) on the hot side and ~300°F (150°C) on the cooler side. If using charcoal, bank coals to one side. If using a gas grill, light only some burners.

Sear fat side down

Place the picanha fat-cap side down over direct high heat. Sear for 4–6 minutes until well-browned and some fat has rendered, watching for flare-ups; move as needed to avoid charring too deeply. Use tongs (not a fork) to flip and manage the roast.

Sear other sides

Turn the roast and briefly sear the meat sides over direct heat for 1–2 minutes per side to develop a crust. You want color but not to cook through.

Finish indirect

Move the picanha to the cooler side of the grill, fat side up, and close the lid. Cook indirectly until internal temperature reaches target: 115–118°F (46–48°C) for rare, 122–125°F (50–52°C) for medium-rare, or 130–135°F (54–57°C) for medium. For a 2 kg picanha this usually takes 20–40 minutes depending on grill temperature and thickness. Monitor with an instant-read thermometer and check near the center.

Rest

Remove the roast to a cutting board and tent loosely with foil. Rest 10–15 minutes; carryover will raise temp a few degrees.

Slice and finish

Picanha is traditionally sliced across the grain into 1/4"–1/2" slices. If you cooked the whole cap, locate the direction of the muscle fibers and slice perpendicular to them. Sprinkle finishing salt to taste and serve with chimichurri or salsa verde.

Combine the olive oil, Worcestershire sauce and lemon juice in a small bowl and stir until emulsified. Use immediately to brush the roast before seasoning (see step above). Discard any leftover marinade that contacted raw meat.

Arrange slices on a warm platter and offer chimichurri at the table. Serve with side dishes such as grilled vegetables, rice, or roasted potatoes.