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.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Meat
Start by trimming any excess fat from the picanha, leaving a thin layer for flavor. Score the fat in a crosshatch pattern to help render the fat while cooking.
- 2
Season the Meat
Rub the picanha generously with kosher salt, black pepper, and garlic powder. Let it sit at room temperature for about 30 minutes to allow the seasonings to penetrate.
- 3
Preheat the Grill
Preheat your grill to high heat, around 450°F (230°C). If using charcoal, ensure the coals are hot and ashen.
- 4
Sear the Picanha
Place the picanha on the grill, fat side down. Sear for about 5-7 minutes until a nice crust forms.
- 5
Cook to Desired Doneness
Flip the picanha and cook for an additional 10-15 minutes, depending on preferred doneness (medium-rare is about 130°F or 54°C internal temperature).
- 6
Rest and Serve
Remove the picanha from the grill and let it rest for about 10 minutes before slicing. Cut against the grain into thin slices and serve.
