Picanha
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.
Brazils most prized grilled steak cut with a beautiful fat cap seasoned simply with coarse salt for perfect churrasco flavor.
Nutrition per serving
Ingredients
Protein
Seasoning
Finishing
Aromatics
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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