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.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Picanha (Sirloin Cap) and Seasoning
For Searing and Serving
Method
Picanha (Sirloin Cap) and Seasoning
Bring to room temperature
Remove the picanha from refrigeration 45–60 minutes before cooking so it comes to room temperature. Pat the meat dry thoroughly with paper towels, especially the fat cap.
Score the fat cap
On the fat cap side, make shallow diagonal cuts about 1/2 inch apart across the fat without cutting into the meat. Then rotate and make a crosshatch so the fat renders more evenly.
Season generously
Combine the kosher salt, black pepper, garlic powder, and smoked paprika. Sprinkle the seasoning evenly over all sides of the picanha, concentrating slightly on the fat cap. For best flavor, press the seasoning into the surface so it adheres.
For Searing and Serving
Preheat oven or indirect grill
Preheat the oven to 375°F (190°C) if finishing in the oven. Alternatively, set up your grill for indirect cooking and preheat to about 375°F (190°C).
Sear fat cap
Heat a heavy ovenproof skillet (cast iron preferred) over medium-high heat until smoking hot. Add 1 tablespoon neutral oil. Place the picanha fat-cap side down and press gently so the fat makes full contact. Sear 4–6 minutes until deeply browned and some fat has rendered. Tilt the pan occasionally and spoon off excess rendered fat into a heatproof container if desired.
Sear meat sides
Turn the picanha so a long side is down and add the remaining 1 tablespoon oil if needed. Sear each meat-facing side (long sides and the tail end) for about 1–2 minutes per side until a rich brown crust forms. If the skillet is very hot, reduce to medium to avoid burning the seasoning.
Finish to desired doneness
If using the oven: transfer the skillet to the preheated 375°F oven and roast until the internal temperature reaches your target: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. This typically takes 8–20 minutes depending on thickness. If using a grill, move the picanha to the cooler side of the grill (indirect heat) and close the lid until target temperature is reached. Use an instant-read thermometer inserted into the thickest part of the meat (not touching fat).
Rest the meat
Remove the picanha from the oven or grill and transfer to a cutting board. Tent loosely with foil and rest for 10–15 minutes. Carryover cooking will raise the temperature a few degrees and the juices will redistribute.
Slice against the grain and serve
Identify the grain direction of the meat and slice the picanha across the grain into 1/4-inch to 1/2-inch thick slices. For classic presentation, slice on a slight angle so each piece has a bit of the fat cap. Optionally, briefly melt 1 tablespoon butter in the hot skillet used for searing, spoon it over the slices, and sprinkle chopped parsley. Serve with lime or lemon wedges if desired.