
Picanha, a prized cut of beef from Brazil, is renowned for its tender texture and rich flavor. With its signature fat cap, this cut is often grilled or roasted to perfection, making it a highlight of churrascarias (Brazilian steakhouses). Whether cooked over a flame or in the oven, Picanha delivers an unforgettable dining experience.
Ingredients:
2.2 lb (1 kg) Picanha cut (top sirloin cap)
1 tablespoon (0.02 lb / 10 g) coarse sea salt
1 teaspoon (0.01 lb / 5 g) freshly cracked black pepper
Optional: 1 tablespoon (0.03 lb / 15 g) olive oil
Instructions:
Prepare the Picanha: Pat the Picanha dry with a paper towel. Score the fat cap with a sharp knife, creating a crisscross pattern without cutting into the meat.
Season: Rub coarse sea salt and black pepper all over the meat, ensuring even coverage. Let it sit at room temperature for 30 minutes to enhance flavor and tenderness.
Grill Method: Preheat the grill to medium-high heat. Place the Picanha fat-side down on the grill for 5–7 minutes until the fat renders and becomes crispy. Flip the meat and continue grilling for 15–20 minutes, flipping occasionally, until the internal temperature reaches 130°F (54°C) for medium-rare. Remove from the grill and let it rest for 10 minutes before slicing.
Oven Method: Preheat the oven to 400°F (200°C). Heat a skillet over high heat with olive oil. Sear the Picanha fat-side down for 5 minutes until crispy. Flip the meat and transfer the skillet to the oven. Roast for 15–20 minutes until the internal temperature reaches 130°F (54°C) for medium-rare. Let it rest for 10 minutes.
Slice: Slice the Picanha against the grain into thin strips to serve.
Serving: Serve Picanha as the centerpiece of your meal with sides like Farofa, rice, black beans, or grilled vegetables. Pair it with chimichurri sauce for an added burst of flavor.
Picanha is a must-try for any beef lover, offering a tender and flavorful experience. This Brazilian classic is simple to prepare yet delivers a taste of culinary excellence. Grill it for a traditional churrasco vibe or roast it for a refined touch either way, it’s a show-stopper!