Beef Top Rump Picanha – Perfect for a BBQ – Delicious 1

Beef Top Rump Picanha – Tender n Juicy Steak best grilled

Beef Top Rump Picanha – Order on Website Today – Delivering London and Home Counties Daily.

Beef Top Rump Picanha
Beef Top Rump Picanha

How to Cook Picanha Steak.

Whole roast oven method Roasting the picanha whole then slicing it into steaks afterwards will allow you to enjoy the steak fairly rare. First, preheat the oven to 180°C / 355°F and put a cast iron pan on high heat. Score the fat cap slightly and rub it in with coarse salt. Beef Top Rump Picanha

How do you Cook Picanha without Oil.

Sear the picanha, fat side down, without any added oil. As it cooks, beef fat will continue to be released into the pan. Drain out some of the fat (but don’t throw it away) and continue to render the fat until the outside is beautifully crisp. Beef Top Rump Picanha

What are the Ingredients used to cook Picanha Beef.

But traditionally coarse salt is the only ingredient used to cook picanha. Brazilian home cooks also enjoy making roasted picanha in the oven using coarse salt and olive oil. Any additional ingredients such as spices and herbs are not often part of the recipe although you can add to yours.

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”. Beef Top Rump Picanha

Brazilian Beef Picanha Steak Recipe – Beef Top Rump Picanha

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 – Beef Top Rump Picanha

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. Beef Top Rump Picanha

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

Recipe Variations

  • 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.

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