Picanha Recipe
This top sirloin (beef top sirloin cap, sirloin cap, sirloin culotte) is our signature cut, specially trimmed and prepared to assure final product perfection.
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Ingredients
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Beef
Optional finishing
For serving (suggested)
Method
Preparation
- 1
Trim and score
If not already trimmed by your butcher, remove any excessive silver skin from the underside while keeping the thick fat cap intact. Lightly score the fat cap in a diamond pattern with shallow 1/8-inch cuts spaced about 1 inch apart; do not cut into the meat.
- 2
Bring to room temperature
Leave the picanha uncovered or lightly tented on a rack at room temperature for 30–45 minutes so the interior warms slightly for even cooking.
- 3
Season
Pat the meat dry with paper towels. Evenly coat the fat cap and meat with coarse salt, using about 2 tablespoons for 2 lbs (adjust to taste). Lightly sprinkle freshly ground black pepper over the meat side. Press seasonings gently to adhere.
Cooking — Grill or Cast-Iron Method
- 4
Option A: High-heat grill (recommended)
Preheat your grill for two-zone cooking: one side set to high (direct heat) and the other to medium-low (indirect). Clean and oil the grates. Place the picanha fat-cap-down over indirect heat first to render fat and warm the interior, cooking for 6–8 minutes. Then move to direct high heat fat-side-up for 2–3 minutes to sear the meat side. Finish with 2–4 minute sears on each end over direct heat to build a deep crust. Aim for an internal temperature of 125–130°F for medium-rare, 135°F for medium. Use an instant-read thermometer inserted into the thickest part, avoiding fat.
- 5
Option B: Cast-iron then oven (if no grill)
Preheat oven to 400°F (200°C). Heat a heavy cast-iron skillet over high heat until smoking. Place the picanha fat-cap-down in the skillet for 4–6 minutes to render fat and brown. Flip and sear the meat side 2–3 minutes until a deep crust forms. Transfer the skillet to the preheated oven and roast 6–12 minutes depending on thickness and desired doneness, checking with an instant-read thermometer (125–130°F for medium-rare).
- 6
Rest
Transfer the picanha to a cutting board and tent loosely with foil. Let rest 8–12 minutes to allow juices to redistribute and for carryover cooking to finish.
Carving and finishing
- 7
Identify the direction of the grain (muscle fibers) and slice the picanha across the grain into 1/4- to 1/2-inch thick slices. If the picanha is the traditional horseshoe-shaped cap, you may first slice off the cap into strips, then cut across the grain. Arrange slices on a warm platter, sprinkle with a little extra coarse salt if desired, and garnish with chopped parsley. Serve with lime wedges and chimichurri or steak sauce on the side.