Description
Picanha steak is a juicy, flavorful Brazilian cut with a crispy fat cap, perfect for grilling, pan-searing, or roasting. Learn how to cook this restaurant-quality steak at home with just a few ingredients. Follow this simple and authentic recipe to achieve the perfect charred crust and tender, mouthwatering inside.
Ingredients
Scale
- 1 whole picanha steak (2–3 lbs)
- Coarse sea salt (Brazilian-style or kosher salt)
- Black pepper (optional)
- 1 tbsp olive oil (if pan-searing)
Instructions
- Prep the Meat: Take the picanha out of the fridge 30 minutes before cooking to bring it to room temperature. Pat dry with paper towels. Trim the fat cap slightly if it’s thicker than ½ inch, but don’t remove it completely.
- Slice or Cook Whole: Cut into thick slices (Brazilian-style) or cook as a whole roast.
- Season Simply: Generously coat all sides with coarse salt. Black pepper is optional.
- Choose Your Cooking Method:
- Grill: Preheat to 450-500°F. If sliced, skewer in a horseshoe shape. Grill for 3-4 minutes per side, then finish over indirect heat until desired doneness.
- Pan-Sear: Heat a cast-iron skillet over medium-high heat. Sear fat-side down first for 3-4 minutes per side, then cook to your preferred doneness.
- Oven-Roast: Preheat to 275°F. Sear in a hot pan for 2-3 minutes per side, then transfer to the oven and cook until the internal temperature reaches 130°F for medium-rare.
- Rest & Slice: Let the steak rest for 10 minutes before slicing against the grain for maximum tenderness.
Notes
- Don’t skip resting the meat—this keeps it juicy!
- Use a meat thermometer to ensure perfect doneness:
- Rare: 120°F
- Medium-Rare: 130°F
- Medium: 140°F
- Well-Done: 160°F+
- Best served fresh, but leftovers can be stored for up to 4 days in the fridge.
- Picanha is best cooked simply—avoid overpowering it with too many spices!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilled, Pan-Seared, or Roasted
- Cuisine: Brazilian
Nutrition
- Serving Size: 6 oz
- Calories: 450
- Sugar: 0g
- Sodium: 600mg (varies based on salt)
- Fat: 35g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 110mg
Keywords: Picanha steak, Brazilian steak, picanha recipe, grilled picanha, how to cook picanha, churrasco, Brazilian barbecue, sirloin cap steak