Picanha Steak – The Ultimate Guide and Recipe

Picanha steak (pronounced pee-KAHN-yah) is a cut of beef that has taken the BBQ world by storm in recent years. Beloved in Brazil and gaining popularity in the U.S., this flavorful cut is known for its distinctive fat cap and rich, beefy taste. In this ultimate guide, we’ll break down everything you need to know about picanha steak – from where it comes from and why it’s special, to how to buy the right cut and cook it to perfection. Whether you’re a seasoned grillmaster or a curious home cook, you’ll learn why picanha is often called the “queen” of steaks and how to make the most of it in your own backyard.

What Is Picanha Steak? (Cut Location & Alternate Names)

Picanha is a specific cut of beef that comes from the upper rear portion of the cow, essentially the cap of the top sirloin near the rump​. It includes the biceps femoris muscle (part of the rump) and is identifiable by its triangular shape and thick layer of fat on one side​. In a whole butchered beef, each cow yields two picanha roasts, each typically weighing around 2 to 3 pounds when properly cut. If you see a “picanha” much larger than 3 pounds, it likely includes sections of other muscles (meaning it’s not a true, center-cut picanha).

Alternate Names: Depending on where you are, picanha may be called by other names. In the United States, this cut has historically been little known and is often referred to as the top sirloin cap, rump cap, rump cover, or coulotte steak​. (Coulotte or culotte is the French term for the same cut, usually with the fat cap trimmed off.) It’s also sometimes labeled “top butt cap.” In Brazil and Portugal, it’s universally known as picanha, but in Spanish-speaking countries like Argentina you might hear “tapa de cuadril,” which is the analogous rump cap cut. No matter the name, if it’s the triangular cap from the rump with a thick fat layer, you’ve found the right cut.

Location on the Cow: To visualize it, imagine the very top of the cow’s hindquarter, sitting just above the round (leg) and at the rear of the loin. That’s where picanha comes from – essentially the cap of the sirloin (hence “sirloin cap”). It’s separate from the main sirloin muscle; in fact, American butchers often carve it off and divide it into other cuts, which is why it hasn’t always been kept intact as a standalone cut in U.S. meat cases​. Crucially, a real picanha has that unmistakable fat cap covering one side. This fat cap is usually about ¼ to 1/2 inch thick and should be left on for cooking because it’s key to the steak’s flavor and juiciness.

Pro Tip: When talking to a butcher in the U.S., ask for a “top sirloin cap roast” and specify you want the fat cap left on. Many mainstream butchers will trim off that fat by default, but keeping it is what makes a picanha authentic​.

Why Picanha Is Special (Flavor, Fat Cap & Texture)

What makes picanha truly stand out is its combination of flavor and texture – it eats like a cross between a fine steak and a juicy roast. Picanha boasts a robust, beefy flavor often compared to sirloin (since it’s from the same region as sirloin steak) but even more pronounced. The meat itself is relatively lean internally (little intramuscular fat or marbling), yet it remains tender and succulent when cooked properly to medium-rare. How? Thank the fat cap! This thick cap of fat on top is picanha’s secret weapon. As the steak cooks, the fat renders and bastes the meat, imparting a rich, buttery flavor that steak lovers go crazy for​. Unlike many cuts where too much external fat can be a nuisance, with picanha that fat is a prized feature – it melts into the meat and crisps up on the outside, creating incredible taste and texture.

Picanha’s texture is often described as tender yet toothsome. When cooked to the right temperature (usually rare to medium-rare), it’s soft and juicy with a bit of pleasant chew, similar to a top sirloin steak but more tender if sliced correctly. Because the muscle has a tighter grain and isn’t heavily marbled inside, it doesn’t have the overt fattiness of a ribeye. Instead, you get the “clean” beef flavor of lean meat plus the richness of the fat cap in each bite. Fans often say it’s the best of both worlds.

A traditional Brazilian picanha, roasted medium-rare with a charred fat cap. The thick fat layer on top renders and bastes the meat, giving picanha its signature flavor and juiciness.

In Brazil, picanha is so revered that it’s commonly called “the most prized cut of meat” for barbecuing​. It’s full of rich, beefy flavor yet inexpensive compared to premium cuts like ribeye​, making it a favorite for feeding a crowd without breaking the bank. Even Food & Wine magazine noted picanha is “inexpensive and full of rich, beefy flavor,” with a single 2-3 lb cut able to feed a large family​. The fat cap not only adds flavor but also contributes to the unique mouthfeel – the outer fat, when grilled, becomes crispy and golden, while any bits that melt into the meat keep it moist. In fact, the fat is so tasty that many aficionados will savor a piece of the crispy fat with each slice of lean meat for contrast.

Another reason people love picanha is its versatility. You can cook it whole like a roast or slice it into individual steaks, and it shines either way. The lean portion has deep beef flavor (often described as having great umami notes) and the fat cap has a butter-like taste and texture when cooked just right​ – together, they deliver a one-two punch of flavor that’s hard to beat. If you’ve never tried picanha, the first bite can be a revelation: intensely beefy, juicy, and with a luxurious richness from that fat. No wonder it’s developing a cult following among grill enthusiasts!

Pro Tip: Because picanha’s meat is lean inside, avoid cooking it beyond medium doneness. Aim for medium-rare (around 130°F internal) for the best tenderness and juiciness. Overcooking can make it tough and dry – and that would waste such a special cut.

Origins and Cultural Significance of Picanha

Picanha’s story begins in Brazil, where it has long been the star of churrasco (Brazilian barbecue). It wasn’t always a barbecue cut, though. The cut itself (as a distinct butchering method) is said to have been “created” or popularized in the Bixiga neighborhood of São Paulo in the 1950s​. Brazilian butchers recognized this triangular cap of beef had incredible flavor, and by keeping it separate (instead of blending into other cuts) they gave birth to what Brazilians now treasure as picanha. The first restaurant to actually serve picanha in the classic barbecued style was Dinho’s in São Paulo around 1973, and from there its fame only grew​.

In Brazilian culture, picanha is the quintessential barbecue cut. Ask any Brazilian steak lover their favorite, and many will immediately say picanha. It’s the top choice at churrascarias (Brazilian steakhouses), where waiters come to your table with skewers of various meats. Picanha is usually the highlight of the rotation – often saved for the grand finale because everyone looks forward to it. It’s so popular that even at home barbecues (churrasco gatherings), the host will proudly grill picanha as the crowning dish. In short, picanha holds almost a legendary status in Brazil, synonymous with celebration, family gatherings, and the joy of grilling.

This cut’s popularity isn’t limited to Brazil, however. Portugal also has a love affair with picanha, thanks to Brazilian influence. Brazilian immigrants and restaurants in Portugal started showcasing picanha in the late 20th century, and it caught on quickly​. Nowadays, in Portugal you can find picanha served in many restaurants and even sold in supermarkets, often labeled as such (or as part of “alcatra,” which is a Portuguese term for the rump area)​. Picanha became particularly trendy in Portugal in the 1990s, coinciding with a time when British beef was scarce due to the BSE outbreak – South American beef (including Brazilian picanha) filled that gap and won over locals​. Today, Portuguese diners enjoy picanha much like Brazilians do.

Beyond Brazil and Portugal, picanha is enjoyed across South America and even in other parts of the world under various names. In Argentina and Uruguay, for example, picanha is known as tapa de cuadril and is recognized for its great flavor (though traditionally Argentinians might grill it less frequently than Brazilians do). In the UK, Australia, and New Zealand, a similar cut is simply called rump cap or rump steak, and those butchers tend to slice it differently (often cutting steaks across the grain)​. No matter the locale, the growing popularity of Brazilian steakhouses worldwide has introduced many people to picanha’s deliciousness.

In the United States, picanha remained relatively obscure until the rise of churrascarias (like Fogo de Chão and Texas de Brazil) and the influence of grilling communities. American butchers historically broke the rump and sirloin into other sub-primal cuts, so picanha didn’t show up by name. But now, thanks to the Brazilian BBQ trend and internet food culture, picanha’s fame has spread. It’s become a sought-after cut for BBQ aficionados looking for something new yet rooted in tradition. In fact, picanha has gained a reputation as a “tasty meat in BBQ culture” across the Americas​, and many grilling experts tout it as a must-try cut for its flavor-to-value ratio.

Etymology Fun Fact: The origin of the word “picanha” isn’t 100% confirmed, but one theory is that it comes from the word “picana,” which was a pole or prod used by ranchers in Portugal/Spain to herd cattle​. It’s speculated that ranchers would use the picana on the rump of the cattle – so the cut from that area took on the name. True or not, it’s an interesting tidbit that ties the cut to ranching tradition.

Traditional Brazilian Preparation (Churrasco Style) for Picanha Steak

To really appreciate picanha, you should know how it’s traditionally prepared in Brazil. The classic Brazilian method is all about simplicity and letting the meat shine. At a typical churrasco, a whole picanha (or several) is sliced and cooked on large skewers over charcoal. Here’s how Brazilians do it:

• Skewering: The thick fat cap is kept intact. The butcher or cook will cut the picanha roast into 3 or 4 thick pieces, usually with the grain (more on why in the slicing section). Each piece might be around 2 inches thick and looks like a hefty steak with fat on one side. They then bend each piece into a “C” shape (fat side outward, forming a curve) and thread it onto a long skewer. This results in chunks of meat with the fat cap wrapping around the outside. Often you’ll see three C-shaped chunks of picanha stacked on one skewer​ – this is the iconic image of picanha at a steakhouse.
• Seasoning: In true gaucho tradition, picanha is seasoned very simply – just coarse salt. Brazilians will generously coat the meat (especially the exterior fat) with coarse sea salt or rock salt and maybe a touch of garlic. No marinades, no complex rubs – they believe the flavor of the beef is so good it doesn’t need help. The salt not only seasons the meat but also forms a crust and helps draw out a bit of moisture for a better sear.
• Grilling: The skewered picanha is grilled over an open flame or hot coals. Often it starts fat-side toward the heat so that the fat begins to render and drip down, kissing the meat with flavor and causing delicious flames to lick the meat (controlled flames – the churrasqueiros know what they’re doing!). The meat is cooked to medium-rare (some outer bits might get more done, which is fine as there will be varying doneness along the chunk). The key is that the fat is left on until the steak is cooked – it protects the meat and bastes it, only being trimmed at serving if a diner doesn’t want to eat it​.
• Serving: In Brazilian rodízio style, the skewer of picanha is brought to the table, and the server will use a sharp knife to carve off thin slices of the meat for each person. They typically cut against the grain at this point (since of course the grain was running along the skewer chunk) and you get lovely thin slices of beef with a bit of crispy fat on the edge. Each slice might have a gradient of doneness – more cooked on the outer edge, pinker in the center – so diners can choose pieces to their liking​. This serving style ensures everyone gets a hot, freshly sliced piece with a bit of that seasoned crust. It’s often accompanied by traditional sides like farofa (toasted cassava flour mixture), vinagrete (a Brazilian vinaigrette salsa), or simply enjoyed on its own. A popular pairing is also chimichurri (though chimichurri is Argentine, it’s widely loved with grilled meats of all kinds, picanha included).

At home, many Brazilian BBQ enthusiasts replicate this by using large metal skewers on their grill. If you don’t have the means to skewer, another traditional approach is to grill the whole picanha roast over indirect heat, then slice and sear the slices briefly. But the most “authentic” experience is that horseshoe-shaped skewer method – it’s visually impressive and results in wonderfully juicy meat.

Importantly, minimal seasoning is a hallmark of traditional picanha. This lets the beefy flavor stand out. As one saying goes, “the best sauce for picanha is its own juice.” The focus is on technique: high-quality meat, proper cooking, and slicing. When done right, picanha cooked churrasco style is so flavorful that it doesn’t need anything else.

Pro Tip: To try the Brazilian method at home, all you need are metal skewers and coarse kosher salt. Cut the picanha into thirds, fold each piece and skewer it. Grill over high heat (preferably charcoal) and don’t be afraid to let the fat render and drip – just manage flare-ups. The aroma will be incredible, and you’ll feel like you’re at a Brazilian steakhouse!

Where to Buy Picanha in the U.S. (How to Find It)

Picanha used to be a rarity in U.S. meat markets, but these days you can find it if you know where to look and what to ask for. Here are some tips for procuring picanha in the United States:

• Local Butcher Shops: A high-quality independent butcher or a whole-animal butcher is your best bet. Ask for top sirloin cap roast with the fat cap on. Many butchers will nod in recognition because foodies have begun requesting picanha more often. If they seem unsure, use the alternate names (coulotte, rump cap, etc.) and specify the triangular roast from the top of the rump. Some butchers might initially confuse it with tri-tip (which is a different cut), so be clear that you do not mean tri-tip. In fact, explain that picanha is the other part of the top sirloin that’s not tri-tip – tri-tip and picanha come from adjacent areas, but picanha is the smaller cap muscle on the top. A good butcher will get it once you clarify.
• Brazilian/Latin American Markets: If you live in an area with a Brazilian community or Latin American grocery stores, check there. They often know the cut by the name picanha and may carry it regularly. Brazilian butcher shops (if you’re lucky enough to have one nearby) are almost certain to have picanha. Given its importance in Brazilian cuisine, these markets treat picanha as a staple.
• Costco and Warehouse Stores: Surprisingly, Costco has become a popular place to find picanha. Many Costco locations (depending on the region) carry “Sirloin Cap Roast” cryovac packs – often two pieces per pack, each around 2-3 lbs. These are picanha! They are usually Choice grade and very reasonably priced per pound​. Not every Costco carries it year-round, but it’s worth checking the beef section or asking the meat department. People have scored great quality picanha there at a bargain.
• Online Meat Retailers: Several online butchers and meat delivery companies now sell picanha due to rising demand. For instance, companies like Snake River Farms (which even offers American Wagyu picanha), Wild Fork Foods (a grocery service known for diverse cuts), and other specialty meat purveyors often have picanha available. Wild Fork, which is Brazilian-owned, has helped popularize the cut in America​. When buying online, look for keywords like “picanha,” “culotte roast,” or “top sirloin cap.” Read descriptions to ensure the fat cap is included. Prices online might be higher (especially for Wagyu or Prime grades), but it’s a convenient option if local sources are scarce.
• Grocery Stores: Mainstream supermarkets typically don’t label anything as “picanha.” However, some might sell the top sirloin cap as a small roast. For example, you might find a package that says “Top Sirloin Cap (Coulotte)” in stores that have an extensive meat selection (Safeway/Albertsons, Publix GreenWise, HEB, etc., occasionally do in certain regions). If you see sirloin cap steak sold, check if it has a thick fat edge; if yes, that’s essentially picanha pre-sliced into steaks (but most U.S. grocers trim the fat, so that’s less ideal). Your best bet is still a butcher or specialty store for the real deal.

When buying, look for a nice even fat cap and a good crimson color to the meat. Don’t worry if the butcher or package labels it something other than picanha – many will. The key is recognizing it by appearance and asking the right questions. As awareness of picanha grows, more stores are beginning to stock it, so keep an eye out during your grocery runs.

Pro Tip: If a butcher seems unfamiliar with “picanha,” ask for the NAMP/IMPS meat cut number #184D – that’s the industry ID for the top sirloin cap (with fat). It might help them identify it in their cutting guide.

Selecting a High-Quality Picanha Steak (Grading, Marbling & Fat Cap)

Once you’ve located a source for picanha, you’ll want to pick the best one available. Here’s what to consider when selecting your picanha:

• Size Matters: Aim for a picanha in the 2 to 3 pound range. As mentioned, a perfect whole picanha is usually about 2.5 lbs. If it’s much smaller (say under 1.5 lbs), it could be from a very young/small animal or trimmed too much. If it’s significantly larger (4+ lbs), it might include parts of adjacent cuts which can be tougher​. For authenticity and tenderness, stick to that sweet spot of 2-3 lbs.
• Grade and Marbling: In the U.S., you’ll commonly find Choice or Prime grade picanha. Prime picanha will typically have a bit more marbling (fine streaks of fat within the red muscle) which can enhance tenderness and flavor. Since picanha is generally lean inside, a Prime grade piece can be a real treat with slightly more intramuscular fat. If you have the option, opt for Prime – the price difference per pound is often small, and on a 2-3 lb cut it might only be a few dollars more for better quality​. That said, a Choice picanha is still excellent. Even Select grade can turn out delicious if cooked carefully (especially since the fat cap provides external basting). In Brazil, beef isn’t graded the same way, but they often seek out grass-fed vs. grain-fed differences. In the U.S., focus on USDA grade if available. Marbling isn’t as critical here as in a ribeye, but some tiny white flecks in the muscle are welcome.
• Fat Cap Thickness: A quality picanha will have a substantial fat cap. Look for about 1/2 inch thickness of fat across the top​. Some variability is fine (it might taper thinner toward the edges of the triangle), but if the fat layer is extremely thick (over 3/4 inch), it might not render fully and could be a lot to chew through. Conversely, if the fat cap is too thin (or trimmed down to just a scant layer), you’re missing out on what makes picanha special. Ideally, you want that Goldilocks fat cap – not too thick, not too thin. Do not remove it – you can trim excess after cooking on your plate if needed, but cook with it on for maximum flavor​.
• Appearance of the Meat: The flesh should be a deep red color and look fresh. Picanha often has a distinctive grain visible on the cut face – long striations of muscle fiber running lengthwise. That’s normal. Check that the meat isn’t browning or turning gray (a sign of oxidation/age). Also, flip it over (if possible) and see the side opposite the fat – sometimes there’s a silver skin or membrane. A little bit is fine, but if you see excessive silver skin covering the underside, you might have to trim it off later (which can reduce yield). A good butcher may have already removed most silver skin.
• Smell and Liquid: If you’re buying cryovac packaged picanha (common at Costco or online delivery), there might be some purge (red liquid) in the package – a little is okay, but avoid packages swimming in liquid. Excess liquid could indicate the meat lost a lot of moisture or was previously frozen and thawed. Look for a package that’s relatively tight with minimal fluid​. And of course, the meat should smell clean and fresh (open the bag and give it a sniff – any sour or off odor is a no-go).
• Fat Quality: The fat on picanha is typically white and firm. If the fat looks waxy yellow, it could be from an older animal (which might have tougher meat). Pure white fat is ideal. Also check that the fat cap covers the majority of one side – that ensures you’re getting the true cap muscle. Sometimes if a cut is mislabeled as picanha but isn’t the full cap, the fat distribution might look different.
• Frozen vs Fresh: Fresh, never-frozen picanha will generally be the best texture. However, frozen picanha (if properly frozen and thawed) can still be very good. If buying online, it may arrive frozen. That’s okay – just thaw it slowly in the refrigerator for a day or two before using. Avoid refreezing it to preserve quality.

In summary, look for: ~2.5 lb weight, thick even fat cap, Prime grade if possible, and good color. If you get that, you’re in for a treat. A great picanha will have you falling in love with this cut at first bite.

Pro Tip: Don’t trim off the fat cap before cooking – but you can score it. Using a sharp knife, score the fat in a crosshatch pattern (careful not to cut into the meat). This helps the fat render more evenly and prevents the meat from curling as the fat contracts​. Plus, it allows any seasoning to penetrate better into the fat.

How to Cook Picanha Steak (Grilling, Smoking, Sous Vide & More)

One of the best things about picanha is its versatility in cooking methods. You can treat it like a steak or like a roast, and you can cook it over fire, in the oven, low-and-slow, or hot-and-fast. The goal is usually the same: produce a nicely seared exterior (especially rendering that fat cap) while achieving a juicy interior around medium-rare. Below we outline several popular techniques to cook picanha, with tips and pros/cons for each:

Grilling Picanha Steak (Traditional and Best Method)

Grilling is arguably the top way to cook picanha, staying true to its churrasco roots. You can grill picanha whole, in slices, or on skewers:

• Whole-Roast Grilling (Indirect Heat): You can keep the picanha as a whole roast and grill it indirectly. Preheat your grill for two-zone cooking (one side high heat, one side low). Season the picanha (simple salt & pepper works well). Sear it first by placing it fat-side down over high heat for a few minutes to get a good browning on the fat. Beware of flare-ups – keep a close eye as the fat drips. Once seared, move the roast to the cooler side of the grill (fat side up now) and grill with the lid closed until the internal temp hits about 125°F for medium-rare. Then you can optionally give it one more quick sear on the hot side before resting. This method gives you a gorgeous, roast-like presentation.
• Steak/Strip Grilling (Direct Heat): If you prefer, slice the picanha into thick steaks (with the grain for Brazilian style, or against the grain for more traditional steak style). Steaks can be ~1 to 1.5 inches thick. Grill them directly over high heat like you would a strip steak: a few minutes per side to develop a crust, maybe rendering the fat edge a bit by holding it fat-side down on the grate or with tongs. Cook to your desired doneness (aim for medium-rare). This method is quicker and gives everyone an individual steak.
• Skewer Grilling: As described in the traditional section, cut into 3 pieces, bend and skewer. Grill the skewers, turning to get an even char. This is a fun way if you have the equipment; it essentially mimics the churrascaria style at home. You might need to manage the skewer positioning if using a standard grill (sometimes propping on bricks or using rotisserie attachments helps).

Pros: Grilling gives picanha an authentic smoky flavor and a crisp, charred exterior that’s hard to beat. The high heat works wonders on the fat cap, rendering it and crisping it so you get that bacon-like edge. It’s also relatively fast – even a whole 2.5 lb picanha will grill in maybe 30-45 minutes total (including indirect cooking time). You get to enjoy the outdoor cooking experience and the impressive presentation of a grilled picanha.

Cons: You have to watch for flare-ups from the dripping fat. There’s a bit of babysitting involved, especially if cooking whole – you may need to move the meat around to avoid sooty flare-up charring. Also, precise control is a bit harder; the edges might get more done than the center (though many view that as a pro, since guests can pick their preferred doneness slice). Grilling outdoors might not be as convenient in bad weather, but true grill enthusiasts find a way!

Grilling Tip: Use two-zone heat and start with fat side down to render some fat early on. Also, consider skinning the fat cap (removing just the papery membrane on the fat if present) and scoring it so that it doesn’t contract severely. And always let the meat rest a few minutes after grilling so juices redistribute.

Smoking (Low & Slow + Sear) Picanha Steak

Smoking picanha is a fantastic twist that imbues it with wood-fired flavor. Essentially, you treat the picanha like a small roast you would reverse-sear:

• Reverse Sear via Smoker: Season the whole picanha generously (you can go beyond salt here – e.g., a garlic herb rub or even a coffee-chili rub works since Brazilian style isn’t the only way). Set up a smoker or grill for indirect low heat (~225°F) with your choice of wood (oak and mesquite go well with beef, or fruit woods for a milder smoke). Smoke the picanha low and slow until internal temperature is around 115-120°F. It will take on a lovely smoke ring and flavor. Then, finish with a high-heat sear: you can either stoke up the grill to high or transfer to a preheated cast iron pan or grill grate over high heat. Sear all sides (especially fat side) to form a crust and bring the internal temp to ~130°F.

This method is great because it gives you more control over the interior doneness and adds that smoky BBQ flavor. Some people also smoke picanha and skip the sear, especially if the smoker got the fat somewhat rendered, but a final sear is usually recommended to crispen the fat.

Pros: Very tender results (the slow cooking breaks down fibers gently) and a deeper flavor profile due to smoke. It’s easier to hit the perfect medium-rare because you’re cooking gradually. Also, you can set it and mostly forget it during the smoking phase – no constant flipping. The reverse sear method almost guarantees an even pink center edge to edge, with a nice crust at the end.

Cons: It takes longer – expect perhaps 1 to 1.5 hours of smoking (depending on size and smoker temp) plus the searing time. Also, the fat cap won’t render quite as much at low temp, so the final sear step is crucial; otherwise the fat might be a bit chewy. Another con is you won’t have that pure traditional taste (smoke can overpower the simple beef flavor if too heavy), but many would call that a pro. It’s just a different style. Requires a smoker or a grill that can hold low temps.

Smoking Tip: Start with the meat cold from the fridge when you put it in the smoker. A cold picanha will absorb smoke more effectively in the initial phase (as one chef recommends for smoking)​. Also, use a meat thermometer for internal temp – smoking is all about hitting the right temp target, not a specific time.

Sous Vide and Sear

Sous vide is the technique of vacuum-sealing and cooking the meat in a temperature-controlled water bath. Picanha can benefit from this if you want absolute precision in doneness:

• Sous Vide Process: Cut the picanha into smaller pieces or keep whole (if it fits) and season it. You might want to sear the fat cap in a pan for a minute before sous vide, just to render a bit of fat and add flavor to the bag, but it’s optional. Seal the meat in a bag (with aromatics like garlic, herbs if desired) and sous vide at ~129°F for medium-rare, for about 2-3 hours (or even up to 5 hours; picanha isn’t very thick, so 2-3 is usually enough to tenderize without overdoing it). Once the time is up, take it out, pat it dry thoroughly, and then sear it hard on a very hot grill or pan to get that crust and finish rendering the fat cap. You can also throw it on a ripping hot grill for a minute each side. Since the interior is already perfectly cooked, the sear is just for color and crunch.

Pros: Nearly foolproof perfect doneness edge-to-edge. The meat will be very tender since sous vide gently breaks down connective tissue. You won’t accidentally overshoot your desired internal temp. It’s also convenient – you can sous vide ahead of time, and let the meat wait (still in the warm water) until you’re ready to sear and serve. This is great for timing a dinner party. Sous vide can also help tenderize if you had a Select grade or grass-fed picanha that might be tougher; a longer sous vide (4-6 hours) at 130°F could tenderize it more.

Cons: You don’t get any smoky or grilled flavor from the sous vide itself, so you’re relying entirely on the final sear for that. The fat cap, in particular, can be a challenge – it won’t render or crisp in the sous vide, so you must sear it well after. Some folks even remove the fat cap and render it separately then reattach, but that’s fussy. Also, you need sous vide equipment (immersion circulator). It’s not the traditional way, so purists might scoff (but hey, results speak for themselves). Another con: if you don’t dry the meat well after sous vide, you can have trouble getting a good crust due to surface moisture.

Sous Vide Tip: After sous vide and before searing, let the picanha cool for a few minutes and pat it very dry with paper towels. A dry surface will sear much better. Also, consider using a grill or cast iron pan that can get extremely hot, and sear the fat side first (you might even render the fat side in a pan for a couple minutes before blasting the rest on a grill or with a torch). And as always, let it rest a bit after searing.

Oven Roasting Picanha Steak

If you don’t have an outdoor grill or prefer an indoor method, oven roasting is a fine way to cook picanha, essentially treating it like a small roast beef:

• Slow Roast then Sear (Reverse Sear in Oven): Preheat your oven to a low temperature, around 250°F. Season the picanha (you can be more liberal with herbs, pepper, etc., for a roast). Place it on a rack in a roasting pan, fat side up. Roast until the internal temperature reaches ~120-125°F. This might take roughly 45-60 minutes, depending on size. Then take it out and heat your oven or broiler to max, or finish in a hot skillet. Sear or broil the roast for a few minutes to form a crust on the outside (if broiling, keep a close eye so you don’t burn that precious fat cap). Another approach is to start high then go low: blast it at 450°F for 15 minutes to sear, then reduce to 300°F until done. Either can work, just be cautious with initial sear to not overcook inside.
• High-Temp Roast (Quick and Simple): You can also roast at ~375-400°F for a more hands-off approach. Season the meat, place fat side up, and cook until desired doneness (probably 30-40 minutes for medium-rare). This will give some browning although the fat might not get super crisp without a final broil.

Pros: Oven roasting is easy and indoor-friendly. It’s a great method if you want to cook vegetables or potatoes alongside in the same oven. It can give very even cooking, especially the low-then-high reverse sear method. You also avoid the flare-up issue entirely, and don’t need special equipment like skewers or smokers. If you treat it like a roast beef, you can even serve it thinly sliced with sauces – very versatile.

Cons: You miss out on the charcoal or smoke flavor. The oven’s dry heat might not crisp the fat as nicely as a grill (unless you use the broiler effectively). Also, there’s less “theater” than grilling a skewer of picanha, if that matters to you. Another consideration: an oven can fill your kitchen with smoke if the fat spits – using a roasting pan with a rack helps, and ensure your oven is clean (residual grease can smoke at high temps). You also have to have a good meat thermometer to judge doneness, since you can’t rely on grill feel; don’t just trust time, because ovens vary.

Oven Tip: Always let the picanha rest at least 10-15 minutes after roasting, tented loosely with foil. This helps juices redistribute. Carve it against the grain like you would a prime rib or tri-tip. If you want extra flavor, you can baste it with butter and herbs in the last part of roasting (like you might a prime rib), though that’s not traditional for picanha, it’s an option for a roast-beef style preparation.

Other Methods Briefly

• Pan Searing: You can slice picanha into individual steaks and pan-sear them like any steak (with butter basting, garlic, etc.). This works well for smaller portions. Just be sure to render the fat edge by holding the steak on its side in the pan. Pan-searing gives great crust, but for a whole picanha it’s not practical.
• Rotisserie: If you have a rotisserie attachment on your grill, this is fantastic for picanha. You can mount the whole roast (or multiple roasts) on the spit and let it rotate slowly over heat. This mimics the churrasco skewer experience with constant self-basting. Rotisserie picanha will cook evenly and get a uniform crust. Just remember to season well with salt. This is an easy way to cook it if you have the tool – essentially no flipping needed, just let it spin.
• Broiling: In absence of a grill, broiling steaks of picanha in the oven can give a decent char. Keep them close to the heat and watch carefully. You may need to flip halfway. Broiling a whole roast is less ideal (outside might burn before inside cooks), so it’s better for steaks or after a pre-roast as described.

Overall Cooking Tips for Picanha: No matter what method, a few universals: use a meat thermometer to hit that medium-rare sweet spot (around 130°F, or up to 135°F if you like just medium). Let the meat rest after cooking (at least 5-10 minutes for steaks, 10-15 for a whole roast) to retain juices. And slice against the grain when serving for maximum tenderness – we’ll dive into that next.

Pro Tip: While cooking, if your picanha’s fat cap starts to cause flare-ups or excessive smoke, you can trim just a little off the edges or move it to a cooler spot. But remember, that rendered fat dripping is flavor – a little fire kissing the meat is part of the authenticity (just don’t let it char to soot). Keep a spray bottle of water handy on the grill to tame flames if needed.

Slicing and Serving Picanha Steak the Right Way

How you slice picanha is crucial to the eating experience. If sliced improperly, even a perfectly cooked picanha can seem chewy; sliced correctly, it will be tender and luscious. Here’s the lowdown:

Identify the Grain: Picanha’s muscle fibers (the “grain”) typically run lengthwise from one end of the roast to the other​. If you have the whole triangular roast in front of you, the grain usually goes from the tip of the triangle toward the wider base. When you cut the raw picanha into steaks for grilling, traditionally Brazilians cut with the grain (i.e., parallel to the grain) so that each steak has fibers running along its length. This might sound counterintuitive (since we normally cut steaks across the grain), but there’s logic: those steaks will later be sliced for serving across the grain.

• After Cooking (Whole Roast): If you cooked the picanha whole (by grill, smoker, or roast), you’ll want to carve it like you would a roast. First, look at the grain direction. It helps to cut the roast in half, across the grain (especially if it’s a long grain). Then from those halves, slice thin slices against the grain. Cutting against the grain means your knife is perpendicular to those long muscle fibers, shortening them in each piece, which makes each bite more tender. Aim for slices about 1/4-inch thick (or to preference). Thin slices are often best because picanha is rich and flavorful – you don’t need huge slabs per serving, and thinner slices allow each person to get a bit of the crust and fat on each piece. In Brazil, they often carve slices right off a larger chunk as it rests, which can be very thin (almost like carving gyros or shawarma off a spit).
• After Cooking (Steaks or Skewers): If you grilled individual picanha steaks, you have two options: serve each steak whole (they’re typically small-ish, maybe 6-8 oz each if you cut three from a roast) and let the diner cut it, or pre-slice it for presentation. If serving whole, just remind folks to slice against the grain on their plate. If pre-slicing, find the grain on each steak (if you cut the raw steaks with grain, now you’ll slice the cooked steak across the grain – likely widthwise across the short dimension of the steak). For skewered C-shaped pieces, once you remove them from the skewer, lay them flat and slice across the grain. Essentially, you want to end up with slices that show a nice cross-section of pink meat with a bit of fat on top of each slice.
• Serving the Fat: Not everyone will want to eat the hefty piece of fat on the edge of each slice – and that’s okay. Do not trim it all off before serving, because it’s much easier for someone to remove at the table if they don’t want it than to have lost all that flavor during cooking. Many people do enjoy eating the fat cap (or at least part of it) with the lean meat. It’s similar to eating the fat on a strip steak or the fat cap on a brisket slice – it’s loaded with flavor. When sliced properly, each piece of picanha will have a small strip of fat on one side; diners can choose to include it in each bite or cut it away. In Brazilian steakhouses, you’ll see a mix of approaches – some patrons discard the fat, others savor it.
• Presentation: Arrange the slices on a platter or cutting board, with the slices fanned out. You can spoon any juices that accumulated during resting over the sliced meat for extra flavor. A sprinkle of coarse sea salt or flake salt on the sliced meat can brighten it up just before serving (especially if you only salted prior to cooking, a finishing salt can be nice). Traditionally, picanha is often served with chimichurri sauce or a garlicky vinaigrette on the side. Even a simple squeeze of fresh lime can be a lovely touch (some Brazilian barbecuers like a bit of acidity to cut the richness).
• Accompaniments: To stay authentic, serve picanha with sides like farofa (toasty cassava flour to soak up juices), black beans and rice, or a fresh salad. Grilled veggies also pair nicely. And if you want to channel the steakhouse vibe, a chimichurri (parsley, garlic, vinegar, chili flakes, olive oil) is perfect drizzled on top. It’s not required – purists may insist on just salt – but it’s a common accompaniment that compliments the beef.

Carving Tip: Use a sharp knife and try to make smooth, confident strokes through the meat to not tear the fibers. If you notice the meat seems stringy or tough to slice, you might be cutting with the grain by accident – rotate the piece 90° and try slicing that way.

By slicing against the grain, you ensure that each bite of picanha is tender. You’ll often end up with slices where the lean is incredibly soft and the fat edge, if you include it, almost melts in your mouth. Served hot off the grill or roast, properly sliced picanha will draw “oohs and aahs” from your dinner guests – it’s a real showstopper of a steak when done right.

Pro Tip: Always let picanha rest before slicing – at least 10 minutes tented in foil for a whole roast. This resting period keeps the juices in the meat, so they don’t all run out on your cutting board. You worked hard for that juicy result; don’t rush the carving.

Picanha Steak Recipe (Brazilian-Style Grilled Picanha)

Now that you know all about picanha, let’s put that knowledge to use with a classic and simple recipe. This is a Brazilian-style grilled picanha recipe that highlights the beef’s natural flavor with just coarse salt and charcoal grilling. It’s straightforward and yields mouthwatering results.

Ingredients:

• 1 whole picanha roast (top sirloin cap), about 2–3 pounds, fat cap intact
• Coarse salt (kosher salt or sea salt) – about 2 tablespoons (enough to generously coat)
• Freshly ground black pepper – 1 teaspoon (optional, traditional style uses only salt)
• (Optional) 2–3 cloves garlic, minced – for a touch of extra flavor if desired
• (Optional) Chimichurri sauce or fresh lime wedges, for serving

Instructions:

1. Prep the Picanha: Pat the picanha roast dry with paper towels. If there is any silverskin on the meat side, trim it off, but leave all the fat cap in place. Optionally, score the fat cap in a crosshatch pattern (make shallow cuts about 1 inch apart). This helps the salt penetrate and prevents the fat from curling​.
2. Slice and Skewer (Authentic Method): Using a sharp knife, cut the picanha with the grain into 3 thick pieces. Each piece should have fat on one side. Take each piece and fold it into a “C” shape (fat side on the outside of the curve). Thread thick metal skewers through the folded pieces to hold this shape. If you don’t have skewers, you can instead proceed to cook the pieces as individual steaks – in that case, you might cut 4 steaks instead of 3 for slightly smaller pieces.
3. Season Generously: Liberally sprinkle coarse salt all over the meat. Brazilian churrasco uses a heavy coating of salt. Don’t be shy – much of it will fall off or baste the meat. Ensure the fat cap side is well salted too. If using black pepper and/or minced garlic, rub those onto the meat side (garlic on the meat, not the fat, to prevent burning).
4. Preheat the Grill: Prepare your grill for high heat. If using charcoal, get the coals red-hot (a chimney full of lump charcoal is great). You want a two-zone fire if possible: one side blazing hot for searing, the other side medium for finishing. Clean and oil the grates.
5. Sear the Picanha: Place the skewered picanha (or steak pieces) on the hottest part of the grill, fat side down first. Sear for about 3-4 minutes or until the fat cap is sizzling and developing a browned, slightly crispy exterior. There will likely be flare-ups as fat drips – simply shift the skewers as needed to avoid excessive charring. This step renders some fat and locks in flavor.
6. Grill to Desired Doneness: After the initial fat-cap sear, continue grilling the picanha over medium-high heat. If using skewers, keep turning them every couple of minutes to cook evenly on all sides. If using individual pieces, grill each side for a few minutes. Cook until internal temperature reaches ~130°F for medium-rare (or to your preference). This typically takes about 15–20 minutes total, depending on thickness and grill heat. The exterior should be nicely charred and the fat largely rendered. Note: You can move the meat to the cooler side of the grill to finish cooking if the outside is browning too quickly.
7. Rest the Meat: Remove the picanha from the grill and let it rest on a cutting board for about 10 minutes. Resting allows the juices to redistribute.
8. Slice and Serve: Carve the picanha against the grain into thin slices. For skewered picanha, you can slice directly off the skewer or remove the chunks to a board then slice. Aim for 1/4-inch thick slices or your desired thickness. Each slice will have a bit of the salted crust and fat cap. Serve the slices on a warm platter.
9. Garnish and Enjoy: Sprinkle a little extra coarse salt or flaky salt on the sliced meat to finish (if desired). Serve with chimichurri sauce on the side, or simply squeeze a bit of lime over the meat for a zesty touch. Enjoy your authentic Brazilian picanha! The meat should be juicy, rosy pink, and deeply flavorful, with that irresistible ribbon of crispy fat on each piece.

Notes: This simple preparation really lets the beef shine. The only major caution is to avoid overcooking – picanha can go from perfect to a bit tough if taken to well-done. If you prefer more done, consider slicing off some outer pieces for those who like medium, and keep the center medium-rare. Also, if you don’t have a grill, you can adapt this recipe to an oven (roast then broil as described earlier), but the grill gives the best flavor.

Nutritional Info: Picanha is a higher-fat cut due to the cap, so it’s rich – a little goes a long way. Enjoy in moderation as part of a balanced diet (if you can resist seconds!).

Picanha Steak vs Other Steaks: How It Compares

Picanha is often compared to cuts like ribeye, tri-tip, sirloin, flank, and NY strip. Each cut has its own characteristics. Here’s a quick comparison of flavor, texture, cost, and best cooking methods for picanha versus these popular steaks:

Notes on Comparisons:

• Picanha vs Ribeye: Ribeye will generally be more tender and fattier throughout, whereas picanha has all its fat on the outside. Picanha has a unique texture – some might find it slightly chewier than ribeye, but not in a bad way, especially if sliced thin. Flavor-wise, ribeye’s intramuscular fat gives it a richer mouthfeel, but picanha delivers a deep beef flavor with that one-of-a-kind fat cap crust. Also, picanha is usually cheaper and sold as a roast, making it great for group grilling, while ribeye is an individual steak cut often.
• Picanha vs Tri-Tip: These two get compared a lot because of similar size and shape. Tri-tip comes from right below the picanha. Think of the top sirloin area as having two lobes: the larger is tri-tip, the smaller is picanha​. Tri-tip typically has more intramuscular marbling than picanha (still not as much as ribeye) and sometimes a small fat cap. Picanha aficionados often prefer picanha for its softer mouthfeel and robust flavor, whereas tri-tip has a more pronounced grain and a beefy but slightly less juicy profile​. Cost is similar, though tri-tip might be more common in grocery stores.
• Picanha vs Sirloin: Remember, picanha is part of the sirloin – it’s the cap. Regular top sirloin steak (the center muscle) is lean and can sometimes be a bit less flavorful or more prone to dryness if overcooked. Picanha offers an upgraded experience with the fat cap acting as a natural baster. So even though both are from sirloin, picanha is often juicier and more flavorful. Many consider picanha the best part of the sirloin.
• Picanha vs Flank: These two are very different. Flank is much tougher by nature and always needs slicing thin. Picanha, while it needs correct slicing, has a much nicer tenderness when cooked right. Flank is great for quick cooking and marinating, whereas picanha is more about enjoying the natural beef with simpler seasoning.
• Picanha vs NY Strip: A NY Strip (striploin) actually is the muscle directly in front of where picanha sits (striploin is further forward on the back). The strip has no large fat cap (just a thin fat edge). Flavor-wise, a good Prime strip steak and a picanha are both wonderfully beefy. The strip will be uniformly tender and have that steakhouse bite. Picanha might win on juiciness because of the cap and the fact that you often slice it thinner, giving each bite some fat. Cost-wise, strip is usually more expensive and served per steak; picanha can feed more people per cut.

In conclusion, picanha holds its own among these famous cuts. It’s unique in that it comes as a whole roast with a fat cap, offering a communal steak experience (you cook it whole and carve for everyone). It delivers flavor comparable to the best cuts, at a price that’s often much friendlier. Picanha might not unseat ribeye or strip for absolute tenderness, but many steak lovers actually prefer the beefier flavor and texture of picanha once they try it. Plus, there’s a bit of novelty and bragging rights in serving the cut that’s the superstar of Brazilian BBQ.

Final Thoughts: Picanha Steak

If you’re a BBQ or steak enthusiast, exploring picanha steak is a must. It encapsulates what we love about grilled beef – rich flavor, enticing aroma, and a melt-in-your-mouth fat element – all in one package. No matter which way you cook it (though we highly recommend firing up the grill), picanha is a cut that can elevate your steak game to a new level. So grab a picanha, invite some friends over, and own the grill with Brazil’s favorite steak on your menu!

(The above photo is of a beautiful Picanha steak that Certified Piedmontese was kind enough to send to me!)

 

Final Thoughts

No matter which way you slice it, picanha steak is a treat and a fantastic way to get some tasty beef on your dinner plate.  And if you cook it right, the flavor can stand up to some of the most popular steak cuts like NY Strip and Ribeye.

How do you prefer to cook it?  On the grill, with skewers, or roasted and why?  We’d love to hear from you in the comments section below.