Beef Picanha – Tender n Juicy Steak – Best Grilled
Beef Picanha – Simply Outstanding once Grilled and Served Fresh
The Best way to Cook Beef Picanha
For best results cook the beef picanha over charcoal. Lay the meat on a cutting board fat side up. With a very sharp knife cut the meat in 1 1/2″ to 2″ slices across the grain. Insert the skewer or rod into the fat side of the picanha, through the meat and back out the fat side. Repeat this for each sliced piece.
What kind of Steak is Picanha
Picanha (pronounced pi-can-ya) is a cut of beef also known as top sirloin cap steak, rib cap, rump cover, rump cap, and culotte steak. Grilled Picanha Steak is a churrasco steak recipe, which is a Brazilian method of cooking meaning “barbecue”.
Brazilian Beef Picanha Steak Recipe
Prep: 15 mins
Cook: 25 mins
Rest Time: 65 mins
Total: 105 mins
Servings: 6 to 8 servings
Picanha is not often carried on supermarket shelves, but it is usually available by request at a butcher like N&C Produce. The flavourful meat is skewered, grilled, and sliced before serving.
This steak might be difficult to find, but if you do find it, try it. I scored and skewered it, then kept it at room temperature for an hour before cooking. It was super easy. Mine was perfectly done in 20 minutes, but it can vary depending on the steak’s temperature when placed on the grill.
- 3 to 4 pounds picanha beef (top Sirloin cap)
- 1 1/2 tablespoons kosher salt, divided
- Freshly ground black pepper, to taste
- High heat oil, for greasing the grill
Gather the ingredients
If the steak has been refrigerated, take it out 1 hour before you preheat the grill and let it come to room temperature.
Lay the top sirloin cap flat on a cutting board or another work surface, fat-side up. Using a small sharp knife, cut the fat layer, without cutting to the meat, in a cross-hatch pattern, as you would do for a ham.
Massage 1 tablespoon of salt into crevices of the cross-hatched fat layer of the steak.
Season with freshly ground black pepper.
If you want to skewer the steak, cut the steak lengthwise into three equal pieces.
Roll each steak piece like a jelly-roll and, using a large metal skewer, secure the steak so it holds together rolled up.
Sprinkle the remaining salt over the unseasoned sides of the steak.
Preheat the grill to high.
Clean the grates well and apply a thin layer of oil using a brush or paper towel.
Lay the skewered picanha on the grill and turn off all heat except for the one burner furthest away from the steaks. Alternatively, heat a Charcoal Grill until very hot before carefully scraping the coals to the back of the grill. Immediately add the steak to the front side of the grill.
Cook the steaks—with the grill cover closed—for 20 to 25 minutes, turning them every 5 to 7 minutes to ensure even cooking.
When the internal temperature reaches 128 F to 130 F for medium-rare on an Instant Read Thermometer take the picanha off the grill.
Let the steaks rest 5 minutes, then remove from the skewer and slice against the grain and serve.
Sensational – Enjoy
- Instead of salt and pepper, rub your favorite grill seasoning for beef over the scored fat and the meat.
- Picanha Steak With Garlic Butter: Heat 1/4 cup of butter, 1 teaspoon of garlic powder, and 2 cloves of minced garlic until aromatic. Brush the meat with the garlic butter as soon as it comes off the grill.