Best Picanha Recipes

Why You’ll Love a Picanha Steak Recipe

Picanha is all about that thick layer of fat that melts into the meat as it grills, packing in some next-level flavor. Without a doubt, it’s easily one of the tastiest cuts of beef out there. And the best part? You don’t need any fancy gear or complicated techniques to crush it. All you have to do is follow a few simple steps—like nailing the right internal temp and getting a killer crust—and before you know it, you’ll have a steak that brings straight-up Brazilian steakhouse vibes to your own backyard.

Another reason to be obsessed with picanha? It’s crazy versatile. You can cook it up as a whole roast, slice it into individual steaks, or skewer it for that classic Brazilian vibe—there are endless ways to prepare this juicy cut. Whether you’re throwing it on a charcoal grill, gas grill, or even searing it in a cast iron skillet, no matter how you cook it, you’re in for one of the best-tasting steaks you’ve ever had.

Picanha in South American Cuisine

In places like Brazil, Argentina, and Uruguay, picanha is a staple of weekend cookouts. You’ll find it served in Brazilian steakhouses where the picanha cut of beef is grilled on long skewers over hot coals and sliced right at your table. In Argentina, they’ll slather it with my favorite chimichurri sauce.

It’s no surprise this top sirloin cap, also known as rump cap or coulotte steak around the world, is so prized. That thick fat cap gives you the perfect balance of crispy, charred fat and tender, juicy beef. It’s more than just a meal—it’s an experience.

Tips on Cooking Picanha

• Choose the right cut – When shopping at your local butcher or grocery stores, ask for picanha by its other common names like rump cover, culotte steaks, or top sirloin cap. Make sure the cut has a thick fat cap because this is where the magic happens.
• Bring it to room temperature – Always let your picanha meat sit out for about 15-20 minutes before grilling to ensure even cooking. No one likes a steak that’s cold in the middle.
• Slice steaks with the grain – Picanha is traditionally sliced with the grain when portioning it into steaks before cooking. The idea it to cut it with the grain into the smaller steaks, and then cutting the smaller steaks against the grain for serving.
• Season simply – I can’t believe I’m saying this, because y’all know I love seasoning, but with this cut all you need is coarse salt, kosher salt, and some freshly ground black pepper to enhance the natural flavors of the beef. You can also add a drizzle of olive oil if you’re feeling fancy.
• Sharp knife is key – Grab a sharp knife to ensure clean cuts and beautiful slicing off the spit.
• Cook over indirect heat – Start cooking over indirect heat on your charcoal grill or gas grill. Once it reaches about 110 degrees F internally, move it over the hot grill to sear the outer edges and get that golden crust.
• Check the internal temperature – For medium-rare perfection, aim for an internal temperature of 120 degrees F using a meat thermometer or instant-read thermometer.
• Rest before slicing – Let the steak rest for 10-15 minutes on a cutting board before slicing against the grain of the meat for a tender cut of meat.

Picanha Recipes

Ready to fire up the grill? Up next is the round-up of my best picanha recipes that show off this juicy, flavorful cut in all its glory. Let’s go!

What to Serve with Picanha

Gotta mention it again—chimichurri levels up any killer picanha recipe. But don’t stop there! Grilled veggies, roasted potatoes, or a simple salad are all solid sides that let the beef do its thing. Keep it simple and let that picanha steal the show.

If you want to learn more about chimichurri, check out the Best Chimichurri Recipes.

What to do with Leftovers & Reheating Instructions

Got leftovers? No worries. Wrap your picanha in plastic wrap or toss it in an airtight container in the fridge. It’ll stay good for up to three days. When you’re ready to reheat, slice it thin and sear it up in a cast iron pan. Go with a medium-high heat for 2-3 minutes per side. You’ll get that juicy tenderness back without overcooking the steak.

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