Picaña Recipe

Trim and score

If the picanha is sold whole with the fat cap intact, leave the fat cap but trim any excessively thick hard patches of fat or silver skin with a sharp knife so the fat is even. Score the fat cap in a crosshatch pattern (1/2-inch apart) without cutting into the meat; this helps render fat and crisp the surface.

Portioning (optional)

For traditional Brazilian-style service, slice the picanha into 1½–2-inch thick steaks across the grain after cooking. Alternatively, you can leave the roast whole and roast or grill it intact; this recipe shows both approaches below.

Bring to room temperature

Pat the beef dry with paper towels. Let sit at room temperature for 30–45 minutes before cooking so it cooks evenly.

Generously season the fat cap and meat sides with the coarse kosher salt, pressing lightly so it adheres. Sprinkle the freshly ground black pepper over the meat side. If you prefer a lighter salt crust, reserve about 1/2 tablespoon to add after slicing.

Preheat grill

Set up a charcoal grill for two-zone cooking (hot direct fire and a cooler zone) or preheat a gas grill to high (450–550°F / 230–290°C). Make sure grates are clean and well-oiled.

Sear fat cap

Place the picanha fat-cap-side down directly over the hottest part of the grill. Sear for 4–6 minutes, or until the fat renders and becomes deeply browned and crisp. Watch for flare-ups and move briefly if necessary.

Finish over indirect heat

Move the picanha to the cooler side of the grill (indirect heat) with the fat cap up. Close the lid and cook until internal temperature reaches 125–130°F (52–54°C) for medium-rare, about 15–25 minutes depending on size. For 1.2 kg roast expect ~20 minutes after searing. Use an instant-read thermometer inserted into the center to check doneness.

Rest

Transfer the picanha to a cutting board and tent loosely with foil. Rest for 10–15 minutes to allow juices to redistribute; carryover cooking will raise the temp a few degrees.

Preheat oven and pan

Preheat the oven to 375°F (190°C). Heat a heavy skillet (cast iron preferred) over high heat until smoking hot and add a small brush of neutral oil if desired.

Sear fat cap

Place the picanha fat-side down in the hot skillet. Sear 4–6 minutes until the fat is browned and crisp. If the fat renders heavily, carefully spoon or pour off excess so it doesn't burn.

Sear meat and finish in oven

Flip the roast to sear the meat side 1–2 minutes until browned. Transfer the skillet to the preheated oven and roast until internal temperature reads 125–130°F (52–54°C) for medium-rare, usually 12–18 minutes depending on thickness. Remove and rest 10–15 minutes.

If you cooked the whole roast, place it fat-side up on the cutting board. Slice across the grain into 1/4–1/2-inch thin slices for serving (or into 1½–2-inch thick slices if you prefer the churrasco steak presentation). For a more authentic churrasco, you can cut thicker steaks and serve with toothpicks or skewers.

Taste a piece and add a light sprinkle of coarse sea salt if needed. Serve warm with chimichurri or salsa verde and lime wedges on the side.