Picanha **gf 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 and seasoning
Cooking fat and finishing
Method
Preparation
Trim and score
Remove the picanha from the refrigerator 30–45 minutes before cooking to come closer to room temperature. If not already trimmed, remove any excessively thick silver skin on the underside but keep the fat cap intact. Lightly score the fat cap in a crosshatch pattern with 1/2-inch spacing, cutting only through the fat, not into the meat.
Season
Pat the picanha dry with paper towels. Evenly rub the coarse kosher salt over the fat cap and the meat sides. Sprinkle the black pepper and garlic powder over the meat sides. Press seasonings gently so they adhere. Let rest for 10 minutes so salt begins to draw moisture (this also helps crust formation).
Grill or skillet sear and roast (two options)
Option A — Grill (recommended for smoky flavor)
Prepare a two-zone medium-high fire on a gas or charcoal grill: one side high heat (~450–500°F/230–260°C) and the other side medium-low (~325–350°F/160–175°C). Oil the grill grates lightly. Place the picanha fat-cap side down directly over the high heat and sear for 3–4 minutes until well-browned and the fat begins to render, taking care to avoid flare-ups (move briefly if flare-ups occur). Flip and sear the meat side over high heat for 2–3 minutes to develop a crust. Move the picanha to the cooler side of the grill, fat-side up, and close the lid. Roast until the internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium, about 12–20 minutes depending on thickness. Use an instant-read thermometer inserted into the center of the thickest part to check doneness.
Option B — Cast-iron skillet + oven (if no grill)
Preheat the oven to 375°F (190°C). Heat a large cast-iron skillet over high heat until smoking slightly, then add 1 tbs neutral oil. Place the picanha fat-side down and sear for 3–4 minutes until deeply browned. Flip and sear the meat side 2 minutes. Add the remaining 1 tbs oil (and butter, if using) to the skillet. Transfer the skillet to the preheated oven and roast until internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium; this usually takes 10–18 minutes depending on thickness. Check with an instant-read thermometer.
Rest and slice
Remove the picanha from the grill or oven and transfer to a cutting board. Tent loosely with foil and rest for 8–12 minutes — this allows juices to redistribute and carryover cooking to finish. While resting, spoon any collected juices over the top to keep it moist.
After resting, place the picanha fat-side up and slice across the grain into 1/4-inch to 1/2-inch thick slices. For traditional Brazilian-style presentation, some prefer to slice from the fat cap downward into thick slices; slice according to preference but always against the grain for tenderness.