Best Grilled Picanha Recipe (Brazilian Steak)

Grilled picanha steak is one of the most flavorful cuts of beef, famous in Brazilian steakhouses. The fat cap bastes the meat as it cooks, delivering an unbeatable taste.

If you have never tried it, you are missing out on one of the juiciest, most delicious steak experiences.

I have been perfecting my grilled picanha steak recipe for years, and now I am sharing my method so you can achieve that perfect medium-rare doneness with a crisp, golden brown fat cap.

Recipe Overview

• Prep Time: 10 minutes
• Resting Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Servings: 4

Ingredients

I always keep it simple when preparing picanha meat - this cut shines on its own. Here is what you need for this Brazilian steak recipe:

• 1 whole picanha (about 2–3 lbs)
• Kosher salt (to taste)
• Coarse salt (for crusting)
• Olive oil (light coating)
• Garlic powder (optional)
• Red wine vinegar (optional, for marinating)

Instructions

1. Select a picanha cut with a thick layer of picanha fat from a knowledgeable butcher. Trim any excess picanha fat side, but leave at least ½ inch for flavor. Slice into thick pieces (about 2-inch steaks) or keep whole for skewering.
2. Pat the meat dry and rub lightly with olive oil. Generously coat with kosher salt and coarse salt. Add a pinch of garlic powder if desired. Let the meat rest at room temperature for 30 minutes to absorb flavors.
3. If using a charcoal grill, light the hot coals and create a two-zone fire (one side high heat, one side indirect heat). If using a gas grill, preheat to medium-high heat. Use metal skewers for the traditional horseshoe shape, or grill as individual steaks.
4. Place the steaks fat side down over high heat for 2–3 minutes until you see grill marks. Flip and sear the exposed meat side for another 2–3 minutes. Move to indirect heat and let cook until the internal temperature reaches 120°F for rare, 130°F for medium rare, or 140°F for medium. Use a meat thermometer to check doneness.
5. Remove the steaks from the grill and let them rest for 10 minutes before slicing against the grain for maximum tenderness and flavorful meat.

Recipe Notes

• Choosing the Right Cut: Look for a picanha with a thick fat cap and a triangular shape, weighing about 2-3 lbs.
• Fat Cap Cooking Tip: Cooking fat-side down first helps render the fat slowly, creating more flavor.
• Avoid Overcooking: Since picanha has a good amount of fat, medium-rare is the ideal doneness to keep it juicy.

Related Articles: 

• Grilled Beef Steak Recipe
• Bulgogi Steak Recipe
• Steak and Shrimp Stir Fry Recipe

Nutrition Facts (Per Serving)

• Calories: 450
• Protein: 42g
• Carbohydrates: 0g
• Fat: 32g
• Fiber: 0g
• Sugar: 0g

5 Other Ways to Cook Picanha (Beyond Grilling)

Here are some specialty ways to prepare your picanha beyond the grill:

1. Reverse Sear (Oven & Pan)

This method slowly cooks the meat in the oven before finishing it with a hot sear in a pan. It gives you better control over doneness and a perfect crust.

• Preheat the oven to 250°F (120°C).
• Season the picanha with salt and place it on a wire rack over a baking sheet.
• Cook for about 45–60 minutes until it reaches an internal temperature of 120–125°F (49–52°C) for medium-rare.
• Heat a cast-iron skillet until smoking hot and sear the fat cap side first, then quickly sear the other sides for a crispy crust.

2. Sous Vide Picanha

Sous vide ensures precise doneness while keeping the meat incredibly juicy.

• Season the picanha with salt and vacuum-seal it in a bag.
• Cook in a sous vide water bath at 129°F (54°C) for 2 to 4 hours.
• Remove from the bag, pat dry, and sear in a hot skillet or with a blowtorch for a crispy crust.

3. Picanha Roasted Whole in the Oven

For a more hands-off approach, roasting picanha in the oven allows the fat cap to slowly render and baste the meat.

• Preheat the oven to 375°F (190°C).
• Score the fat cap slightly and season generously.
• Roast fat-side up on a rack over a baking pan for about 45 minutes to an hour, until it reaches your desired doneness.
• Let it rest for 10 minutes before slicing against the grain.

4. Slow-Cooked Picanha (Braising)

Braising picanha turns it into an incredibly tender, fall-apart dish perfect for serving over rice or mashed potatoes.

• Sear the meat in a pot until browned on all sides.
• Add onions, garlic, broth, and a splash of red wine or beer.
• Cover and simmer on low heat for 3–4 hours, or cook in a slow cooker on low for 6–8 hours.

5. Smoked Picanha

Smoking gives picanha a deep, rich flavor with a slightly crispy bark.

• Season with salt and your favorite dry rub.
• Smoke at 225°F (107°C) for about 1.5–2.5 hours until the internal temperature reaches 125°F (52°C) for medium-rare.
• Sear on a hot grill or cast-iron pan for a crispy exterior.

"Cooking Picanha over hot coals with a thick layer of fat left intact ensures a juicy, delicious steak with an unmatched natural flavor."

- Alex Atala, Brazilian Chef

How to Serve Picanha

I always make sure to slice picanha against the grain to keep it tender and easy to chew. This simple step makes a big difference in how juicy and flavorful each bite feels.

Here are some of my favorite ways to serve picanha:

• Chimichurri sauce or a red wine vinegar drizzle – The fresh herbs and acidity cut through the richness of the meat, balancing out the flavors beautifully. 
• Grilled vegetables – Bell peppers, zucchini, and onions add a smoky, slightly sweet contrast to the savory steak. 
• Brazilian farofa (toasted cassava flour) – This crunchy, nutty side soaks up the meat’s juices, giving every bite a little extra texture and flavor. 
• Garlic butter or herb butter – Melting a little butter over the hot steak enhances its richness and adds an extra layer of flavor. 

How To Store and Reheat Leftovers

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Wrap tightly and store for up to 2 months.
• Reheat: Use a hot skillet with a little oil or butter, or reheat in the oven at 275°F until warmed through. 

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