Picanha Recipe

Trim and score

Remove the picanha from the refrigerator 30–60 minutes before cooking to come toward room temperature. Trim any excessively thick sinew on the underside but leave the fat cap intact. Using a sharp knife, lightly score the fat cap in a crosshatch pattern with 1/2 inch (1–1.5 cm) spacing, cutting only into the fat, not into the meat.

Pat dry and season

Pat the picanha dry with paper towels. Evenly rub about 2 tbs of the coarse kosher salt over the fat cap and sides. Sprinkle the remaining 1/2 tbs salt and the ground black pepper over the meat side. If using, evenly dust the garlic powder over the meat. Press the seasonings gently so they adhere. Let rest at room temperature for 15–20 minutes while you prepare the grill or pan.

Option A — Charcoal or gas grill (recommended)

Set up a two-zone fire: one side high direct heat (hot) and the other side cooler for indirect finishing. Preheat grill to about 450–500°F (230–260°C) on the hot side. Place picanha fat-side down over direct heat to render and crisp the fat, 4–6 minutes, until fat is deeply golden and sizzling; watch for flare-ups and move if needed. Flip and sear the meat side over direct heat 2–3 minutes to form a crust. Move the picanha to the cooler side, fat-side up, and close the lid. Continue cooking to desired doneness: for medium-rare aim for an internal temperature of 125–130°F (52–54°C), about 8–15 more minutes depending on thickness. Use an instant-read thermometer and remove the meat 5°F (3°C) below target as it will carryover cook.

Option B — Cast-iron pan + oven

Preheat oven to 400°F (200°C). Heat a heavy cast-iron skillet over high heat until smoking. Place the picanha fat-side down in the dry skillet and sear 4–6 minutes until the fat is deeply browned and some fat has rendered. Flip and sear the meat side 2–3 minutes. Transfer the skillet to the preheated oven and roast fat-side up until internal temperature reaches 125–130°F (52–54°C) for medium-rare, about 8–12 minutes depending on size. Remove from oven and transfer to cutting board.

Option C — Broiler (if no grill/pan)

Place the scored fat cap toward the broiler element and broil 4–6 minutes until fat is brown and bubbling. Flip and broil meat side 2–3 minutes to form crust, then move the pan farther from the heat and continue broiling/indirect cooking until internal temperature reaches 125–130°F (52–54°C).

Transfer the picanha to a cutting board and tent loosely with foil. Let rest 10–15 minutes to allow juices to redistribute. While resting, optionally melt the butter and stir in the chopped parsley and lemon juice.

Slice the picanha across the grain into 1/4–1/2 inch (0.6–1.2 cm) thick slices. For picanha, note that the muscle grain turns; identify the correct grain direction on each side and slice perpendicular to it for tender slices.

If using, brush or drizzle the parsley-butter over the sliced meat just before serving. Taste and sprinkle extra coarse salt to taste on individual portions if desired.