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 & Marinade
Finishing & Serving
Method
Beef & Marinade
- 1
Trim and score
Pat the picanha dry with paper towels. If not already, trim any silver skin but keep the fat cap intact. Lightly score the fat cap in a crosshatch pattern with 1/4-inch spacing, cutting only into the fat, not into the meat. This helps render fat and allows seasoning to penetrate.
- 2
Bring to room temperature
Let the picanha sit at room temperature for 30–45 minutes before cooking so it cooks evenly. Keep it covered loosely with a plate or plastic wrap.
- 3
Make dry rub
In a small bowl combine coarse kosher salt, coarsely ground black pepper, garlic powder, and smoked paprika. Stir to blend. Drizzle olive oil over the picanha and rub it evenly over the surface to help the dry rub adhere, then apply the dry rub liberally, pressing it into both the fat cap and the meat sides so the entire roast is evenly seasoned.
Grilling / Searing & Cooking
- 4
- 5
Sear fat cap first
If using grill: place the picanha fat-cap down over the direct high-heat zone and sear for 4–6 minutes until the fat renders and deep brown crust forms, watching for flare-ups. If using skillet: sear fat-cap down in the hot skillet (no additional oil needed) for 3–5 minutes until deeply browned and some fat has rendered.
- 6
Sear meat sides
Turn the picanha to the meat side(s) and sear each side 2–3 minutes until nicely browned. Aim for even color but not fully cooked—these are to build flavor.
- 7
Finish over indirect heat
Move the picanha to the cooler (indirect) side of the grill or transfer the skillet to the preheated oven. Insert an instant-read thermometer into the thickest part of the meat. Cook until internal temperature reaches 125–130°F (52–54°C) for medium-rare or 135°F (57°C) for medium, typically 12–20 minutes depending on size. Start checking at 10 minutes.
- 8
Rest
Remove the picanha from heat and transfer to a cutting board. Tent loosely with foil and rest 10–15 minutes. During this time carryover heat will rise the temperature a few degrees and juices will redistribute.
Finishing & Serving
- 9
Finish with butter and herbs
While the picanha rests, melt the unsalted butter in a small pan or microwave and stir in chopped parsley and lemon juice. Spoon the melted herb butter over the rested roast, letting it soak into the scored fat for extra flavor.
- 10
Slice and season
Slice the picanha against the grain into 1/4–1/2-inch thick slices. Arrange on a platter, sprinkle with a little flaky sea salt to taste, and serve immediately.