How to Cook Picanha: Recipe Card

From Tuscan bistecca Fiorentina to Tokyo yakiniku grills, I’ve sampled steaks on every continent. However, nothing better embodies the festive mood than picanha, Brazil’s most prized meat. This triangular cut has a creamy fat cap and is incredibly flavorful yet being easy to prepare.

Respecting the fat, following the custom, and letting salt and fire do the majority of the work are all part of knowing how to cook picanha.

How to Cook Picanha: It takes around fifteen minutes.

Cooking Time: 30 to 60 minutes, depending on the technique you use.

Ten to thirty minutes of rest

Serves: Six hungry friends

Things You’ll Need

One complete picanha roast (about two to three pounds), with the fat cap on and untrimmed.

1. A heaping pinch of coarse sea salt
2. Black pepper, freshly cracked (optional, but I prefer the small kick)
3. The use of a neutral oil trickle (if pan-searing)
4. A few tablespoons of butter, if desired, for basting
5. Cloves of garlic and fresh rosemary or thyme (optional, for added flavor)

Beginning

1. The fat hat is your best buddy in this situation, so keep it.
2. To aid in the rendering of fat during cooking, lightly score it in a crosshatch pattern.
3. Apply a good amount of coarse salt and pepper to the roast, if desired.
4. Slice the roast into thick steaks, bend them into C shapes, and slip them onto skewers with the fat on the exterior if you’re following the Brazilian churrasco method.

Method 1: Grilling in the style of Brazilian churrasco

1. Turn the heat up to high on the grill.
2. Place the skewers right on top of the heat and rotate them often until the fat is brown and crispy.
3.  Cook them carefully over indirect heat until the internal temperature reaches 125 to 130°F for medium-rare.
4. After allowing the meat to rest for at least 10 minutes, cut it thinly against the grain.

In Brazil, they do things that way, and I can assure you that it never fails.

Method 2: Oven + Skillet or Smoker Reverse-Searing

This method gives you even cooking from edge to edge.

1. Arrange your seasoned picanha fat-side up on a rack over a baking sheet and smoke it at 225°F or roast it slowly at 200–275°F until the internal temperature reaches 115–120°F.
2. Let it unwind for 30 minutes.
3. Next, start by frying the fat on both sides of a cast-iron skillet that has been lightly oiled.
4. Rest for another fifteen minutes before carving.

The crust will be perfect, and the inside will be soft and rosy.

Method 3: Excellent for Steaks: Pan-Searing

1. Heat a cast-iron skillet until it just starts to smoke.
2. After placing the steaks with the fat side down, give them four to five minutes to render.
3. Turn and cook for another 5 to 6 minutes on the other side, depending on your preference.
4. Spread the flavorful mixture over the meat after adding the butter, garlic, and herbs in the last few minutes.
5. Give the steaks 10 to 15 minutes to rest before slicing.

Doneness Guide 

Medium-rare temperatures (125–130°F) are ideal for picanha growth. It keeps the meat succulent and lets the fat cap do its job.

Remember to give your meat time to rest. A whole roast can take up to thirty minutes, whereas steaks just take ten. This stage is where good and memorable differ from one another.

Serving Ideas

Don’t complicate things.

Serve picanha with farofa, chimichurri, grilled veggies, or rice. I also like it with baked potatoes and a crisp green salad.

For drinks, go bold with a Malbec or Cabernet Sauvignon, or go light with a cold lager.

FAQs About Cooking Picanha

1. Does picanha need to marinate?

Absolutely not. Coarse salt is the only ingredient used in traditional Brazilian picanha. Its natural flavor may be overpowered by marinating. 

Try adding a little olive oil or a garlic rub if you want to explore, but keep it light. This cut’s attractiveness lies in the way the fat and beef stand out on their own.

2. What is picanha’s best doneness?

The ideal temperature is medium-rare. While the fat cap has time to render and crisp, the meat remains moist and tender at 125 to 130°F. 

Anything over medium will cause it to dry out. Slice the meat thinner to preserve its soft texture if you prefer it more cooked.

3. Is it possible to cook picanha whole rather than chopping it up like steaks?

Absolutely. When using the reverse-sear approach, it is very effective to roast the entire picanha fat-side up.

While the roast is cooking, the fat bastes it, and it may then be carved into steaks. Just make sure to give it enough rest so the fluids remain within.

4. With picanha, what should I serve?

Be genuine and keep things simple. I adore serving it with grilled veggies, chimichurri, or farofa (toasted cassava flour). Picanha’s richness is best balanced by bright, fresh sides rather than thick sauces.

Fire, Fat, and Flavor—That’s the Magic

The key to cooking picanha is moderation. Marinades, expensive rubs, and complex equipment are not necessary. 

Heat, salt, and consideration for the fat are all you need. Every time I make picanha, I’m reminded of Brazil’s churrasco culture, which revolves around sharing, celebrating, and getting together over food. 

My advice? Take your time. Allow the meat to sit, let the fat render, and allow the flavors do the talking. As it should, the food you serve will have a rustic yet elegant air.