Picanha is one of the most celebrated beef cuts in Brazil. Hailed for its thick layer of fat, which keeps the meat juicy and flavorful during the grilling process, picanha is a star on any churrasco (Brazilian barbecue). Traditionally seasoned with only salt, this cut allows the quality of the beef to shine. Here’s a step-by-step guide to preparing authentic Brazilian-style picanha.

What is Picanha?
Picanha is the Brazilian cut of beef found in the rump area, or the sirloin cap/rump cap, due to its individualistic texture and intense flavor. The thick layer of fat running through the entire cut bastes the meat inside as it cooks. This can be less common in the States, but most butcher shops or specialty meat markets will have it.

Ingredients

1 whole picanha (about 2 to 3 lbs), trimmed with a thick fat cap
Coarse sea salt or kosher salt
Olive oil (optional)
Step 1: Prepare the Meat
Select a Quality Cut: Pick one with a full thickness of fat, about an inch thick for increased flavor and tenderness.
Trim if Necessary: If it has a huge piece of fat over the meat, a little trimming will do, but it is preferred to keep most of it as the layer adds to more flavor.
Cut the Meat into Steaks or Skewer It Whole: This cut of picanha can be prepared in one of two ways:
Individual Steaks: Slice the picanha into thick steaks, about 1 1/2 to 2 inches thick, cutting against the grain.
Whole Skewers: Or you can cut it into three or four pieces, bend those pieces into a “C” shape with the fat side on the outside, and skewer.
Step 2: Season
Basic Salt Only Seasoning: Coarsely coat with salt, liberally seasoning all surfaces of the picanha. Traditionally in Brazil, salt only is used to let the natural flavor of the beef be fully expressed. Some like to add black pepper. Traditional in Brazil is just salt.
Optional Olive Oil for Steaks or Skewers: Brush some lightly with olive oil to the steak and/or skewer to prevent sticking.
Step 3: Grill the Picanha
Preheat the Grill: Prepare a charcoal or gas grill at high heat. Temperature to be reached is about 450-500°F (232-260°C).
Grill Over Direct Heat: Sear fat on one side first of the steaks or skewers by placing them over direct heat. This helps not to flare up during the grilling. Cooking time on each side is about 3-4 minutes until the perfect crust is formed.
Cook to Desired Doneness: For medium-rare, cook the picanha around 10-12 minutes, flipping halfway through. The internal temperature should be around 130-135°F (54-57°C) for medium-rare. Cooking time will be adjusted according to your preference.
Step 4: Rest and Slice
Rest the Meat: Place the picanha on a flat surface when you take it off from the grill and let it rest for 5-10 minutes. Resting lets the juices get distributed throughout to make the meat tender and juicy.
Slice and Serve: Slice the picanha against the grain, which breaks down much of the muscle fibers and makes the meat tender.
Serve Suggestions
Picanha traditionally is served with farofa, chimichurri sauce, or even a very simple vinaigrette composed of tomato, onions, and parsley. It goes perfectly well with rice, black beans, or fresh salad for a classic Brazilian-style meal.
Enjoy this wonderfully tender and flavorful Brazilian picanha!