How to Cook the Perfect Picanha
If you’ve never heard of picanha, you’re not alone—but you’re missing out! This prized cut is a staple in Brazilian steakhouses and is known for its rich flavor, buttery texture, and signature fat cap that crisps beautifully when cooked. Whether grilled on skewers over an open flame or prepared sous vide for ultimate tenderness, picanha is a show stopping cut worth mastering. Read on to learn the best methods for cooking picanha to perfection.
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Note: At Snake River Farms, we sell our American Wagyu Picanha as a whole roast, allowing you the flexibility to prepare it in the traditional Brazilian style—either roasting it whole or slicing it into steaks yourself. This gives you full control over how you want to cook and serve this prized cut of beef.
What is a Picanha?
Picanha is a tender cut of beef popular in South America, often served tableside as a whole roast, sliced into steaks, or skewered for grilling. While it is classified as a roast, its tenderness and rich, beefy flavor make it a favorite for various cooking methods. The picanha’s signature triangular shape is easily recognizable, and it is most commonly enjoyed sliced or on skewers rather than served whole.
Other Names for Picanha:
- Top Sirloin
- Rump Cap
- Rump Cover
- Coulotte Steak
While the picanha is a lesser-known cut of beef, steak lovers are well aware of its incredible taste.
What is the Best Way to Cook a Picanha?
Don’t let the unfamiliar name or the rarity of this cut deter you from making it a regular cut in your rotation. Most of the same cooking techniques you use for other cuts of steak will work perfectly with picanha once it is cut into steaks.
Pro Tip: Always cook picanha with the fat-cap side down first to render the fat and enhance flavor.
How to Grill Picanha
The best way to cook a picanha is to grill it, Brazilian style! It’s pretty simple to do, too.
- Preheat your grill to a temperature of 400°F to 450°F and create two cooking zones - one hot zone and one for indirect heat. You can do this by either adjusting the burners or moving coals to favor one side.
- Score the fat cap on a cutting board, use a knife to cut slits into the picanha’s fat cap in a crosshatch pattern. This will allow seasoning to penetrate throughout the fat cap.
- Slice the picanha with the grain into 2” or 2.5” steaks. Slice with the grain at this step because the picanha will be cut against the grain upon serving.
- Fold each individual steak into the shape of a ‘C’ where the fat cap runs along the top.
- Slide the steaks onto metal skewers. Typically, you can fit 2 to 3 steaks per skewer without overcrowding.
- Grill over indirect heat. Once your grill is nice and hot, place the skewered picanha steaks directly on the grates between the two heat zones for 15-20 minutes, flipping them every few minutes to mimic a rotisserie style cooking method.
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Cook to the desired temperature:
Medium Rare: 120°F
Medium: 130°F
Medium Well: 140°F - Rest for 10 to 20 minutes before serving.
Pro Tip: Use a meat thermometer to ensure perfect doneness.
Picanha Temperature Guide
Achieving the right temperature ensures the perfect bite. Here’s a quick guide:
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