Picanha Recipe

Trim and score fat cap

If the picanha has an excessively thick or uneven fat cap, trim it slightly so it is about 5–10 mm (1/4–3/8 inch) thick and even across the top. Do not remove the fat—this is essential for flavor. Lightly score the fat in a shallow crosshatch (about 1/8 inch deep) to help render and crisp.

Portion and tie (optional)

If your picanha is a whole triangular cap, you can leave it whole or cut it into 2–3 steaks across the grain (1.25–2 inches / 3–5 cm thick). If leaving whole, tie it loosely with butchers twine in 3–4 places to ensure even cooking and a uniform shape.

Season

Pat the meat dry with paper towels. Rub the olive oil lightly over the surface if using. Generously coat the fat cap and meat with the coarse salt, pressing it in so it adheres. Sprinkle the ground black pepper over the meat side; be conservative on the fat side so it doesn’t burn during high-heat searing.

Bring to room temperature

Let the seasoned picanha rest at room temperature for 30–45 minutes before cooking. This ensures more even cooking.

Cook — two methods

Method A — Grill (recommended): Preheat a charcoal or gas grill for two-zone cooking: one side at high heat (direct) and the other at medium-low (indirect). Start fat-side down on the cooler indirect side for 8–12 minutes to render some fat without excessive flare-ups, then move to the hot side to sear fat until well browned (2–4 minutes). Sear the meat side over high heat until a good crust forms, 2–4 minutes per side if cut into steaks, or sear whole roast on all sides 6–8 minutes total. Finish over indirect heat with the lid closed until internal temperature reaches desired doneness: 54°C (130°F) for medium-rare, 60°C (140°F) for medium. Use an instant-read thermometer inserted into the thickest part.

Alternative — Oven + skillet

Preheat oven to 180°C (350°F). Heat a heavy ovenproof skillet (cast iron) over high heat until smoking. Place fat-side down and sear until golden and crusted, 3–5 minutes. Turn and sear meat side 2–3 minutes. Transfer skillet to oven and roast until internal temperature reaches target (54°C /130°F for medium-rare), about 15–30 minutes depending on thickness. Use thermometer for accuracy.

Rest

Remove the picanha from heat, tent loosely with foil and rest for 10–15 minutes (small steaks 5–8 minutes). Resting allows juices to redistribute and carryover cooking to finish. Internal temp will rise ~3–5°C (5–9°F).

Slice

Slice the picanha across the grain into 1/4–1/2 inch (6–12 mm) slices. For the classic Brazilian presentation, slice so each piece has a strip of the rendered fat cap on top. Serve immediately.

Plate the sliced picanha and spoon chimichurri or salsa verde alongside or over the slices. Offer lime or lemon wedges to brighten the meat if desired.

Serve with traditional sides such as rice, farofa, grilled vegetables or roasted potatoes.