Picanha is known as the Best Brazilian Steak Recipe.
Picanha (“pee-KAHN-ya”) is a prized Brazilian cut of beef known for its rich flavor, juicy tenderness, and signature fat cap that enhances its succulence. Traditionally cooked over an open flame in a churrasco-style barbecue, this steak is simple to prepare yet incredibly delicious. Whether grilled, skewered, or seared in a cast iron pan, picanha delivers an authentic Brazilian steakhouse experience right at home.
Ingredients:
- Picanha (top sirloin cap, rump cover, or rump cap)
- Coarse Brazilian Sea salt or Arisco seasoning
- Cooking oil
Steps:
- Prepare the meat – Let picanha sit at room temperature for 30 minutes. Pat dry and rub with oil. Lightly score the fat cap.
- Season – Generously coat with coarse salt or Arisco seasoning.
- Skewer and grill (traditional method) – Slice into 3-4-inch-thick pieces, skewer in a crescent shape, and cook over charcoal or wood-burning fire for 15-20 minutes.
- Grill directly (alternative method) – Cook on a grill over indirect heat, then sear for a few minutes at the end.
- Cast Iron method (for individual steaks) – Sear in a hot pan for about 5 minutes per side, then finish in a 400°F oven for 10-15 minutes.
- Rest and serve – Let the meat rest for at least 10 minutes before slicing.
- Check doneness – Use an internal temperature guide to ensure it is cooked rare to medium for the best texture and flavor.
Serve it hot off the grill after resting for 10 minutes, paired with simple sides like grilled vegetables, rice and beans, farofa, a fresh salad, or roasted potatoes for a well-balanced and delicious meal.
Guests, especially meat lovers, will appreciate its rich flavor, making it perfect for family cookouts, summer parties, or a Brazilian-themed dinner.
