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If you love juicy, flavorful steak with a crispy, golden crust and tender, buttery interior, you’re going to fall in love with Picanha Steak. This Brazilian BBQ classic is a showstopper, perfect for weekend cookouts, special gatherings, or simply treating yourself to a restaurant-quality meal at home. And here’s the best part? You don’t need a fancy grill or special tools to make it happen.
Here’s a fun fact to kick things off: Picanha is one of the most popular cuts of beef in Brazil, often considered the crown jewel of any churrasco (Brazilian barbecue). It’s so beloved that Brazilians often choose it over ribeye or filet mignon. That rich flavor comes from the fat cap that melts during cooking, creating an incredibly juicy steak.
This recipe is not only simple and quick to prepare, but it’s also a fun way to bring a taste of Brazil to your backyard. If you’ve already tried my Longhorn Steakhouse Parmesan Chicken, you know I love sharing bold, beefy flavors. This Picanha Steak is the ultimate upgrade for any meat lover. Ready to fire up the grill? Let’s get started!
What is Picanha Steak?
Let’s talk about that name: Picanha Steak. Sounds fancy, right? But really, it’s just a beautiful cut of beef that delivers maximum flavor with minimal effort. Ever heard someone say “the way to a man’s heart is through his stomach”? Well, serve this once, and you’ll win over anyone!
Picanha comes from the top sirloin cap, also known as the rump cap or culotte in the U.S. It’s prized for its thick fat cap that bastes the meat as it cooks, locking in flavor and juices. Curious about the name? In Brazil, Picanha is king of the grill. So why not bring a little royal treatment to your dinner table? Try it, and thank me later.
Why You’ll Love This Picanha Steak
1. The Star of the BBQ
The best part of Picanha Steak is its flavor-packed fat cap. As it slowly cooks, the fat renders and infuses the meat with juicy, buttery goodness. The result? A tender, rich bite every time.
If bold and hearty meals excite you, you’ll also love our Smothered Chicken with Creamed Spinach.
2. Save Money, Eat Better
Why splurge on steakhouse prices when you can make Picanha Steak at home for a fraction of the cost? With just a few ingredients, you can create a gourmet experience in your own kitchen or backyard.
3. Simple Yet Flavorful
This dish keeps things simple – coarse salt, black pepper, garlic, and the beef do all the heavy lifting. It’s proof that great food doesn’t need a long list of ingredients.
Craving more? You’ll love our Honey Pepper Chicken Pasta — another bold, satisfying dish for food lovers who crave flavor.
Fire up your grill and try this recipe today — you won’t believe how easy and delicious it is!
How to Make Picanha Steak
Quick Overview
Making Picanha Steak is easier than you think. With only 10 minutes of prep and about 20 minutes of cooking time, you can enjoy a perfectly grilled steak that’s crispy on the outside and juicy inside. No marinade needed — just high heat and patience.
Key Ingredients for Picanha Steak
| Ingredient | Quantity | Notes |
|---|---|---|
| Picanha (Top Sirloin Cap) | 2-3 lbs | Look for a thick fat cap |
| Coarse Sea Salt | 1 tbsp | Essential for crust and flavor |
| Black Pepper | 1 tsp | Freshly ground for best taste |
| Garlic Powder (Optional) | 1 tsp | Adds depth of flavor |
| Olive Oil | 1 tbsp | For searing if cooking on stovetop |
Visualize the ingredients in a rustic setup: raw Picanha with visible fat cap, salt, pepper, and garlic powder in small bowls, and a grill or cast iron pan nearby.
Step-by-Step Instructions
- Prep the Meat
- Trim any silver skin but leave the fat cap intact. Cut the Picanha into 2-3 thick steaks, slicing with the grain.
- Season Generously
- Rub all sides with coarse salt, pepper, and optional garlic powder. Let sit for 15-20 minutes at room temp.
- Grill or Sear
- Grill method: Preheat grill to high heat. Place steaks fat side down first. Sear 3-4 minutes, flip, and cook to desired doneness (about 3 minutes per side for medium-rare).
- Stovetop method: Heat cast iron over high heat with olive oil. Sear fat side down until crispy, flip, and cook each side for 3-4 minutes.
- Rest and Slice
- Let the steaks rest 5-10 minutes. Slice against the grain for maximum tenderness.
- Serve
- Serve alongside your favorite sides and add a touch of fresh herbs for extra flavor and color. Enjoy the melt-in-your-mouth experience!
What to Serve Picanha Steak With
- Grilled Veggies: Bell peppers, zucchini, and onions for a smoky touch.
- Brazilian Rice: Light and fluffy to complement the steak.
- Chimichurri Sauce: A tangy, herby sauce that balances the richness.
- Caipirinha: Brazil’s national cocktail – lime, sugar, and cachaça for a refreshing sip.
Already love easy comfort meals? Don’t miss our One-Pan Creamy Parmesan Chicken Rice, perfect for busy weeknights.
Top Tips for Perfecting Picanha Steak
- Don’t Trim the Fat Cap: It’s key to the flavor. Let it render naturally.
- High Heat is Crucial: Whether grilling or pan-searing, you need a hot surface for a good crust.
- Slice it Right: After cooking, always slice against the grain to keep it tender.
- Rest Before Slicing: Allow juices to redistribute for a juicy bite.
- Try Skewers: For a true Brazilian touch, fold slices into C-shapes and skewer before grilling.
Storing and Reheating Tips
| Storage Method | Duration | Instructions |
| Refrigerator | Up to 3 days | Store in airtight container, keep fat cap |
| Freezer | Up to 2 months | Wrap tightly, defrost overnight before reheating |
| Reheating (Stovetop) | Medium heat | Reheat in skillet with a bit of oil |
| Reheating (Oven) | 300°F (150°C) | Cover with foil, heat 10-15 minutes |
Note: Reheating can reduce juiciness slightly; slice before reheating for best texture.
Picanha Steak
Ingredients
- 2 lbs Picanha Steak with fat cap intact
- 2 tbsp coarse sea salt
- 1 tbsp freshly cracked black pepper
- 1 tsp garlic powder optional
- 1 tbsp olive oil for grilling or searing
- Fresh rosemary optional garnish
Instructions
- Slice Picanha against the grain into thick steaks or leave whole.
- Season generously with salt, pepper, and garlic powder.
- Grill or sear fat side first until crispy, then cook to desired doneness.
- Rest the steak, slice, and serve with your favorite sides.
FAQ
1. Is picanha a good cut of steak?
Absolutely! Picanha is prized for its juicy, beefy flavor and tender texture, thanks to the fat cap that bastes it during cooking.
2. What is picanha steak called in the US?
It’s often labeled as top sirloin cap, rump cap, or culotte steak in American butcher shops.
3. How should picanha be cooked?
Picanha is best grilled or pan-seared at high heat, fat side down first, and cooked to medium-rare or medium for juicy results.
4 . What is a picanha steak equivalent to?
Picanha is similar in tenderness to sirloin steak, but with more flavor due to the fat cap.
Curious how Picanha compares to other premium cuts? Discover What Is the Best Cut of Steak? and why back cuts are prized for tenderness and flavor.
5. Which is better, ribeye or picanha?
Both are great! Ribeye is richer in marbling, but picanha offers a meatier bite with its iconic fat layer.
6. Why is picanha so expensive?
It’s in high demand, especially in Brazilian BBQ, and often sold in smaller quantities, which can drive up the price.
7. Are you supposed to eat the fat on picanha?
Yes! The rendered fat is packed with flavor and adds a buttery texture. Many consider it the best part.
8. Why do Brazilians love picanha?
It’s a staple in Brazilian BBQ and known for its bold flavor, simplicity, and tradition.
9. What is the queen of all meats?
Many food lovers consider picanha the queen of meats for its rich flavor and melt-in-your-mouth texture.
10. Is picanha steak chewy?
When cooked and sliced properly, picanha is tender, not chewy. Overcooking can lead to toughness.
11. Can you eat picanha rare?
Yes, but medium-rare to medium is ideal to allow the fat to render and enhance flavor.
12. Should I reverse sear picanha?
You can! Reverse searing allows better control over doneness and enhances the crust.
Ready to taste the magic of Picanha Steak? Fire up the grill and bring Brazilian BBQ to your home today — you won’t regret it!
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