Picanha – A Simple Brazilian Steak Recipe

Brazilian food hits straight to the heart, bold flavors and deep traditions. Picanha stands out as a must-have at any Brazilian barbecue.

I recently explored the top dishes from Brazil, and I decided to try each one of them.

First on the menu was Feijoada, and now I will share a recipe for Picanha.

Table of Contents

Toggle

Picanha Recipe

Brazilian Picanha is a flavorful cut of beef known for its thick fat cap, which renders and crisps beautifully during cooking. It’s a staple in Brazilian steakhouses, often served in churrasco style.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Brazilian

Servings 2 people

Calories 450 kcal

Equipment

• 1 Grill or Cast-Iron Skillet
• 1 Chef’s Knife
• 1 Cutting Board
• 1 Tongs
• 1 Instant-Read Thermometer Optional, to ensure desired doneness

Ingredients

  

• 2 Ibs Picanha Steak
• 1 Tablespoon Coarse Sea Salt
• 1 Teaspoon Black Pepper Optional, freshly ground
• 1 Tablespoon Vegetable Oil

Instructions

 

• Prep the Meat

  Start by locating the grain direction in the Picanha steak and slice it into 1 to 1.5-inch thick steaks against the grain. Leave the fat cap intact for optimal flavor.
  
• Season the Meat

  Generously season each side of the steak with coarse sea salt. Sprinkle black pepper on both sides if desired for additional flavor.
  
• Prepare the Grill

  Preheat your grill to medium-high, around 400°F. If using a skillet, heat it over high heat and add a tablespoon of vegetable oil once hot.
  
• Sear the Steak

  Place the steaks on the hot grill, fat side down if possible, or in the skillet. Sear each side for 4-5 minutes or until a dark crust forms.
  
• Reduce Heat and Cook to Desired Doneness

  Move steaks to indirect heat on the grill or lower the skillet heat to medium-low. Grill or cook for another 5-10 minutes, checking the internal temperature with an instant-read thermometer:

  Rare: 125°F

  Medium Rare: 135°F

  Medium: 145°F
  
• Rest the Meat

  Transfer the steaks to a cutting board and let them rest for about 5 minutes. This step allows the juices to redistribute within the meat, keeping it tender.
  
• Slice and Serve

  Slice the steaks against the grain for maximum tenderness and serve immediately. Enjoy with your favorite sides!
  

Video

Notes

• Fat Cap Considerations: Leave the fat cap on the steak for richer flavor and tenderness. It will render down and become crispy, adding a fantastic texture.
• Salt Timing: For a more intense flavor, salt the steak up to an hour before cooking.
• Use High Heat: A hot grill or pan is essential to get a nice crust on the steak’s surface.
• Resting the Meat: Resting for 5-10 minutes after cooking helps maintain moisture and tenderness.

Keyword Beef, Brazilian Cuisine, Grilling, Picanha, Steak

How to Choose the Right Cut for Picanha?

1. Find the Triangle with a Thick Fat Cap

Picanha has a unique triangle shape and a serious layer of fat on top. That fat layer is what gives it its flavor and juiciness when grilled. A good cut will have about half an inch of fat. If it’s missing most of that fat cap, don’t bother.

2. Check for Marbling

Picanha isn’t overly marbled like a ribeye, but a bit of fat within the meat gives you extra tenderness and taste. Some marbling is good, but avoid anything overloaded with it. Too much marbling means you’re likely holding a different cut.

3. Stick to the Right Size

A true Picanha cut is between one and two-and-a-half pounds. If the cut is much bigger, it probably includes other parts of the sirloin or rump, which aren’t what you want. Stay within that size range.

4. Look for the Grain

The grain should run horizontally across the triangular shape of the meat. You’ll need to slice it against this grain after cooking to keep it tender. If you’re unsure, get the butcher to point it out.

5. Ask for the Top Sirloin Cap

Not every butcher knows Picanha by name. Just ask for the top sirloin cap with the fat cap left on.

What to Serve with Picanha?

Picanha on its own is a beast, but the right sides take it to another level. Here’s what pairs up well with this Brazilian classic.

1. Farofa

Farofa is toasted cassava flour mixed with seasonings, garlic, onions, and sometimes bacon. It’s crunchy, savory, and balances out the richness of the Picanha. Scoop some up with each bite.

2. Brazilian Vinaigrette

This isn’t your basic vinaigrette. Made with tomatoes, onions, bell peppers, vinegar, and olive oil, it’s like a fresh salsa that brings acidity and brightness. Perfect for cutting through the fattiness.

3. Rice and Black Beans

Simple but perfect. Rice and black beans are staples in Brazilian cuisine, adding a warm, hearty base to your plate. They soak up all the juices from the meat, making every bite count.

4. Chimichurri Sauce

Chimichurri might be Argentinian, but it’s a perfect match here. Fresh parsley, garlic, vinegar, and oil blend into a bright, herbal sauce that adds a kick. Just spoon a bit on each slice for a punch of flavor.

5. Grilled Veggies

Throw some peppers, onions, and zucchini on the grill alongside your Picanha. They bring smokiness, color, and a lighter touch to balance the meal.

6. Potato Salad

Creamy or vinegar-based, potato salad adds cool contrast and extra texture to the plate.

And if you are for some dessert after lunch, I highly recommend you try Brigadeiros.

Last Words

Nothing beats a Picanha done right. Get your sides lined up, your grill hot, and let that fat cap work its magic.

Pour yourself a drink, serve it up with pride, and enjoy every last bite.

Next on the menu is – Moqueca