- Prepare the Ingredients
Gather all ingredients: 2 lb picanha steak, 2 tbsp coarse sea salt, 4 minced garlic cloves, and 1 tbsp olive oil. Pat the steak dry with paper towels and let it sit at room temperature for 30 minutes.
- Season the Picanha
Score the fat cap in a crosshatch pattern, about 1/4 inch deep. Rub the entire steak with minced garlic and olive oil, then generously coat with coarse sea salt, pressing it into the fat and meat.
- Grill to Perfection
Preheat your grill to high heat (about 450°F). Place the picanha fat-side down over direct heat to sear for 5-7 minutes until crispy. Flip and sear the other side for 3-4 minutes. Move to indirect heat and cook until the internal temperature reaches 130°F for medium-rare, about 10-15 minutes more.
- Rest and Slice
Transfer the steak to a cutting board and let it rest for 10 minutes. Slice against the grain into thick pieces, aiming to include some fat cap on each slice. Serve immediately while hot and juicy.
- Calories:400 kcal
- Protein:50 g
- Carbohydrates:1 g
- Sugar:g
- Salt:2 g
- Energy:1674 kJ
- Fat:20 g
There’s a moment in every griller’s life when they discover picanha no churrasco, and nothing is quite the same. I remember my first bite at a friend’s backyard BBQ: the crisp fat cap yielding to a burst of juice, the simple salt seasoning doing all the talking. It was love at first sear.
Mastering the Art of Picanha no Churrasco
The tradition of picanha no churrasco is rooted in Brazilian gaucho culture, where this cut—known as top sirloin cap—is skewered and roasted over open flames. It’s the heart of every churrascaria, and for good reason.
Why This Picanha BBQ is a Game-Changer
A perfect picanha no churrasco should have a crisp cap and juicy interior. The magic lies in that fat layer, which renders into a golden crust while basting the meat from within. I used to think all steaks were equal until I tasted this Brazilian masterpiece.
My pro-tip? Score the fat cap in a crosshatch pattern. This allows the salt to penetrate and the fat to render evenly, preventing flare-ups. For more grilling wisdom, I always turn to Serious Eats. Moreover, let the meat come to room temperature before grilling—it ensures even cooking.
Serve your grilled masterpiece with farofa (toasted cassava flour) and a bright vinaigrette salsa. A cold caipirinha cuts through the richness perfectly, or a bold red wine if you prefer.
For a twist on classic picanha no churrasco, try a picanha bbq rub with smoked paprika and garlic powder. If you’re short on time, season the meat up to 24 hours ahead and refrigerate it uncovered for a drier surface that sears better.
FAQs
What is picanha? It’s a Brazilian cut from the top sirloin, prized for its fat cap and tenderness.
How do I grill picanha bbq? Start with high heat to sear, then move to indirect heat to cook through. Use a meat thermometer for precision—aim for 130°F for medium-rare.
Can I use other cuts? Yes, but the fat cap is key. Top sirloin or ribeye can work in a pinch, though they lack the same signature texture.
Fire up your grill and give this a try. I promise it’ll become a staple. Share your results in the comments, and explore more in our recipe collection.
