How to Cook Picanha: Step-by-Step
How to Cook Picanha: A Grilling Favourite
If you want to know how to cook picanha, you are in the right place. This Brazilian cut is one of the best steaks for the grill, so it deserves a spot at every BBQ. Picanha comes from the top of the sirloin cap, so it features a generous fat cap that bastes the meat. In fact, this cut is the centrepiece of Brazilian churrasco for good reason. Furthermore, picanha delivers bold, beefy flavour with a tender texture. It rivals more expensive cuts at a fraction of the cost. At Boucherie Beirut, we hand-cut every picanha fresh at our Laval butcher shop. As a result, you get premium quality ready for your next cookout.
What Makes Picanha Special?
Picanha stands apart from other grilling steaks because of its thick fat cap, so you get built-in flavour and moisture during cooking. The fat renders slowly over heat, which means it bastes the meat from the outside in. As a result, the lean sirloin underneath stays incredibly juicy even at higher temperatures. Furthermore, the sirloin cap muscle is naturally tender, so you do not need to marinate it or use a tenderizer. In addition, simple seasoning is all picanha needs — coarse salt is the traditional Brazilian approach because it lets the beef speak for itself. Consequently, this is one of the most forgiving and rewarding cuts you can cook at home.
Preparing Your Picanha Before Cooking
Before you start cooking, proper preparation makes all the difference in your results. First, take the picanha out of the fridge about 30 minutes before cooking, so it reaches room temperature. Then, score the fat cap in a crosshatch pattern with a sharp knife, because this helps the fat render evenly and prevents curling. After that, season generously with coarse salt on all sides — Brazilians traditionally use only salt because the fat cap provides all the richness you need.
Although some recipes call for additional spices, the classic approach keeps it simple, so the quality of the beef shines through. Furthermore, do not trim the fat cap, because it is essential to the flavour and juiciness of the finished steak. On top of that, if you plan to cook picanha on skewers, cut the meat into thick C-shaped pieces by folding each strip with the fat cap on the outside.
How to Cook Picanha on the Grill
Grilling is the most popular way to cook picanha, so let us walk through the best method step by step. First, preheat your grill to high heat — around 450°F to 500°F works best for a strong sear. Then, place the picanha fat-side down on the hot grates, because you want to render the fat and build a golden crust.
Sear the fat side for about 5 to 6 minutes, so it becomes crispy and caramelized. After that, flip the steak and cook the meat side for another 4 to 5 minutes for medium-rare. However, thickness varies, so always use a digital meat thermometer to check the internal temperature. As a result, aim for 130°F to 135°F for medium-rare or 140°F to 145°F for medium. You can review the full safe cooking temperatures from Health Canada for guidance.
Finally, let the picanha rest for at least 8 minutes before slicing, so the juices redistribute throughout the meat. Above all, slice against the grain in thin strips, because this ensures each piece is tender. Although it is tempting to cut immediately, resting is what makes the difference between a good steak and a great one.
How to Cook Picanha in the Oven
If you do not have access to a grill, you can still cook picanha to perfection in the oven. First, preheat your oven to 400°F and heat a cast iron skillet on the stove over high heat. Then, sear the picanha fat-side down in the hot skillet for 3 to 4 minutes, because you want a golden crust on the fat cap before it goes into the oven.
After that, flip the steak and transfer the skillet directly into the preheated oven. Furthermore, roast for 15 to 20 minutes or until your meat thermometer reads 130°F to 135°F for medium-rare. As a result, you get the same tender, juicy picanha without needing an outdoor grill. Finally, rest the meat for 8 to 10 minutes before slicing against the grain, so the juices stay locked inside.
Explore More Premium Steaks for the Grill
Now that you know how to cook picanha, it is time to try it for yourself. Shop our picanha steak and bring the Brazilian BBQ experience home. If you love bold, beefy flavour on the grill, our cowboy steak tomahawk is another showstopper worth trying. Furthermore, browse our full beef collection for more grilling cuts like bavette, rib steak, and filet mignon. For top-tier marbling, explore our Certified Angus selection because each cut meets 10 strict quality standards. Dry aged steaks are also available as a custom order — simply call us or visit our Laval shop to request your preferred cut.
All our beef is halal-certified and hand-cut fresh at our Laval butcher shop. Whether you visit us in store or order online with delivery across Greater Montreal, you get the same premium quality in every package.
