Picanha is the sirloin cap, a triangular cut with a thick layer of fat still attached, and it is the cut that defines Brazilian churrasco. Steakhouses grill it whole on a skewer over open flame, then slice it thin against the grain at the table, which is what actually makes it tender.
Most American butchers sell this cut trimmed of its fat cap and called top sirloin cap or coulotte, so ask specifically for picanha with the fat left on if your butcher carries it. The fat is not optional here, it bastes the meat as it renders and crisps into something worth eating on its own.
This home version uses a grill or heavy skillet instead of a rotisserie skewer, curving the meat into the traditional C shape as it cooks so the whole steak gets even contact with the heat.
What Actually Matters
Searing fat side down first is the step that makes or breaks picanha. The fat needs several minutes of direct heat to render and crisp before you flip, and if you sear the lean side first the fat never gets the chance to crackle properly, leaving you with a chewy, greasy cap instead of a crisp one.
Picanha Recipe
Serves 4. Prep time: 15 minutes. Cook time: 15 minutes. Total time: 35 minutes.
Ingredients
- 2 pounds picanha (sirloin cap), fat cap intact
- 2 tablespoons coarse sea salt
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
Method
- Trim the fat cap to about 1/4 inch thick, then score it in a crosshatch pattern without cutting into the meat.
- Cut the roast with the grain into 3 thick steaks, each keeping its own strip of fat cap.
- Season generously with coarse sea salt just before cooking, pressing it into the meat and fat.
- Heat a grill or heavy skillet to high heat with the vegetable oil. Sear each steak fat side down first for 4 to 5 minutes until the fat renders and crisps.
- Flip and sear the other side for 3 to 4 minutes for medium rare, curving the steak slightly as it cooks for even contact with the heat.
- Rest the steaks for 5 minutes, slice thin against the grain, and finish with black pepper.
Nutrition (per serving, estimated)
| Calories | Protein | Fat | Carbs |
|---|---|---|---|
| 420 | 40g | 28g | 0g |
These values are a calculated estimate, not lab verified nutrition data.
Tips and Variations
Buy picanha in one piece if you can, since pre-cut steaks lose moisture faster on the grill. A meat thermometer beats guessing, pull the steaks at 130 to 135 degrees F for medium rare. Leftover picanha reheats well sliced thin in a hot skillet for a minute per side.
Frequently Asked Questions
What is picanha?
Picanha is the sirloin cap, a triangular cut with a thick fat cap that Brazilian steakhouses grill whole on a skewer, prized for its beefy flavor and tender bite when sliced against the grain.
Why season with only salt?
Coarse salt lets the beef flavor and rendered fat lead. Traditional churrasco rarely uses marinades or heavy spice rubs on picanha.
Do I need a rotisserie or skewer?
No, a hot grill or heavy skillet works fine. The skewer just makes it easier to curve the meat and cook it evenly over an open flame.
How do I know when it's done?
Aim for medium rare, about 130 to 135 degrees F internal, since picanha turns tough well done.
Which way do I slice it?
Always against the grain, in thin slices, after resting.
Can I cook picanha indoors?
Yes, a cast iron skillet gets a similar sear if you don't have a grill.
More from Wine Drop Cookery
This recipe belongs on the Brazilian recipes hub. Pair it with farofa the way Brazilian steakhouses do, and check out Pots, Pans, and Cookware or Kitchen Essentials for grilling gear.
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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