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
Seasoning
Finishing/Serving
Method
Prep and Trim
Trim
If needed, trim any excessively thick silverskin or hard connective tissue from the underside of the picanha while leaving a uniform fat cap about 1/4–1/2 inch thick. Do not fully remove the fat cap; score it lightly in a crosshatch pattern without cutting into the meat (about 1/8 inch depth).
Bring to room temperature
Pat the picanha dry with paper towels. Let the roast sit at room temperature 30–45 minutes before cooking so it cooks evenly.
Seasoning
Combine kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl. Rub the olive oil over the entire picanha to help the seasoning adhere, then evenly coat the meat on all sides (including the fat cap) with the spice mixture. Press the seasoning into the meat so it forms a light crust.
Cooking (Grill or Oven/Roast)
Grill - high heat sear then indirect
Preheat the grill for two-zone cooking: one side high heat (direct) and one side medium-low (indirect). Place the picanha fat-side down over direct high heat for 3–4 minutes to render and brown the fat and create a crust. Flip and sear the other side 2–3 minutes. Move the picanha to the indirect side, fat-side up, close the lid and continue cooking until internal temperature reaches 125–130°F for medium-rare (about 20–30 minutes depending on thickness). Use an instant-read thermometer in the thickest part for accuracy.
Oven roast (if not grilling)
Preheat oven to 425°F (220°C). In a hot oven-safe skillet or roasting pan, sear the picanha fat-side down over high heat on the stovetop or in the oven for 4 minutes to brown the fat. Flip to sear the other side 2–3 minutes. Transfer to the oven, fat-side up, and roast until internal temperature reaches 125–130°F for medium-rare (about 20–30 minutes depending on size).
For medium (135°F) or medium-well (150°F) continue cooking to the desired temperature, checking every 5 minutes. Remove the picanha from heat about 5°F below target temperature for carryover cooking.
Rest and Slice
Transfer the cooked picanha to a cutting board and tent loosely with foil. Rest 10–15 minutes to allow juices to redistribute.
Slice against the grain: identify the grain direction and cut the picanha into 1/4–1/2-inch thick slices on a slight bias. Because the fat cap runs along one side, you may slice so each piece has a strip of rendered fat for flavor.