How to Make the Perfect Picanha
Brazilian · Medium · 35 min · 4 servings
Picanha is the undisputed king of Brazilian churrasco, a premium rump cap cut celebrated for its thick cap of fat that bastes the meat naturally as it grills over high heat. Simple seasoning with coarse sea salt is all this magnificent cut needs to deliver an extraordinary steak experience.
Why this recipe works
This Picanha recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 520 calories with 46g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1200 g picanha rump cap with fat cap intact
- 3 tbsp coarse sea salt or rock salt
- 1 tbsp cracked black pepper
- 2 tbsp unsalted butter
- 4 cloves garlic lightly crushed
- 2 sprigs fresh rosemary
Step by step instructions
Step 1: Score and Season
Using a sharp knife, score the fat cap of the picanha in a crosshatch pattern, cutting through the fat but not into the meat itself. This allows the fat to render more evenly during grilling. Season the entire piece generously on all sides with coarse sea salt and cracked black pepper, pressing the seasoning in firmly. Allow to rest at room temperature for 30 minutes.
Step 2: Sear the Fat Cap
Preheat your grill or a heavy cast iron skillet to very high heat. Place the picanha fat-side down first and sear without moving for 5 to 6 minutes until the fat is rendered golden and crispy. Flip and sear the meat side for another 4 minutes to develop a deep crust.
Step 3: Finish to Temperature
Reduce the heat to medium and continue cooking, turning occasionally, until the internal temperature reaches 52 to 55 degrees Celsius for medium-rare or 60 degrees for medium. Use a meat thermometer for accuracy as this cut should never be cooked past medium to preserve its tenderness and juiciness.
Step 4: Rest and Slice
Transfer the picanha to a cutting board and add the butter, crushed garlic, and rosemary on top. Tent loosely with foil and allow to rest for at least 10 minutes. This resting period is essential and cannot be skipped. Slice against the grain into thick portions and serve immediately with chimichurri, white rice, and farofa.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- picanha rump cap → tri-tip as the closest widely available alternative with a similar fat distribution
- coarse sea salt → kosher salt applied more lightly as it is less coarse and dissolves faster into the meat
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Trimming off the fat cap before cooking which removes the self-basting layer that makes picanha uniquely flavorful
- Cutting with the grain instead of against it which results in tough chewy slices regardless of how well it was cooked
Nutrition facts
Per serving: 520 calories, 46g protein, 0g carbs, 36g fat, 0g fiber.
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