Picanha Recipe
Brazil’s most iconic cut, taken from the top of the rump, easily recognized by its signature layer of fat on top.
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Ingredients
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Beef
Finishing & Serving
Method
Beef
Prepare the picanha
Trim any large hanging silver skin or excessively long connective tissue, but leave the signature fat cap intact. If the picanha is whole and triangular, score the fat cap in a shallow crosshatch pattern (about 1/8" deep) to help render fat and encourage crisping.
Cut into steaks (optional method)
For churrasco-style service, quarter the whole picanha along the grain into 1–1.25-inch thick steaks (makes churrasco slices). Alternatively, leave whole for roasting/rotisserie.
Salt generously
Pat the meat dry with paper towels. Sprinkle the coarse kosher salt evenly over all surfaces (about 2.5 tbs total for 2 lb). Press the salt into the meat so it adheres. Let rest at room temperature for 30–45 minutes (this seasons and brings meat toward room temp).
Preheat grill or pan
If using a charcoal or gas grill, set up a two-zone fire (one side high direct heat, other side medium/indirect). Preheat direct side to high (about 500°F / 260°C) and indirect to medium (~350°F / 175°C). If using a heavy cast-iron skillet, preheat skillet over medium-high until just smoking; also preheat oven to 350°F (175°C) if finishing in oven.
Sear fat cap first
Place the picanha fat-cap side down over the hottest direct heat. Sear until the fat is deeply browned and crisp, 4–6 minutes, watching for flare-ups; press gently so fat contacts the cooking surface. If using steaks, sear each fat edge for 1–2 minutes.
Sear meat sides
Turn the picanha to sear the lean meat sides, 2–3 minutes per side over direct high heat, until a deep brown crust forms.
Finish to temperature
Move the meat to the indirect side of the grill (or transfer skillet to oven) and continue cooking until internal temperature reaches target: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare. For a whole picanha this will take 10–20 minutes depending on thickness; for steaks approximately 4–8 minutes. Use an instant-read thermometer inserted into the thickest part.
Finishing & Serving
Season and slice
After resting, sprinkle coarse black pepper evenly across the meat. Slice the picanha across the grain into thin slices (for whole picanha, first slice away from the fat cap then cut across the grain). Aim for 1/4-inch thick slices for churrasco-style.