Every country has its crown jewel of beef. In the U.S., people brag about ribeye. In Japan, it’s wagyu. In Brazil, it’s picanha – a triangular rump cap with a thick, glistening fat cap that churrasco masters treat with absolute reverence.
The first time I grilled picanha, I made the rookie mistake of trimming off most of the fat. Big error. The fat cap isn’t decoration. It’s the flavor engine.
Brazilians know this well: when that fat hits hot charcoal, it bastes the meat and perfumes the air with smoke that smells like carnival season.
If you’ve never tried to grill picanha, you’re in for a revelation. It’s juicy, beefy, buttery – and surprisingly simple.
By the end of this guide, you’ll know how to select the right cut, prep it like a churrasco pitmaster, and grill it to smoky perfection.
Choosing the Right Cut of Picanha at the Butcher
Not every butcher knows what you mean when you ask for picanha. In the U.S., it often hides under names like “top sirloin cap” or gets cut down into sirloin steaks.
Don’t let them do that. You want the whole triangular roast with the fat cap intact.
That fat is the ticket to churrasco heaven. Look for a piece about 2–3 pounds, nicely marbled, with a firm, even layer of fat no more than an inch thick. If your butcher hesitates, be specific: “rump cap, fat on.”
There’s no room for bargaining here like what Doctor Strange did to Dormammu – come on, Marvel fans, help me out here!
Once you have the right cut in hand, you’re already halfway to learning how to grill picanha like a Brazilian. The wrong cut? You’ll just be grilling sirloin, which is fine – but it’s not picanha.
Picanha vs. Other Steaks
People always ask me, “Is picanha better than ribeye?” It’s not about better, it’s about different. Ribeye is marbled throughout, fatty and rich. Strip steak is leaner, firmer. Picanha sits right in between – beefy, juicy, with flavor boosted by its fat cap.
What sets it apart is that cap: as it renders, it bastes the meat in a way no ribeye can. That’s why Brazilians don’t fuss with marinades or rubs. Salt plus fire equals flavor bomb.
If you want to really impress guests, put a ribeye and a picanha side by side on the grill.
The ribeye will wow them, but the picanha will make them ask, “What is THAT cut?” That’s when you know you’ve leveled up.
The Skewer Method vs. Individual Steaks
There are two main ways to grill picanha: thick steaks or skewered crescents. The steak method is easier – just slice, season, grill. But skewering is classic churrasco. Brazilians fold the steaks into “C” shapes, fat side out, and slide them onto long skewers.
Over charcoal, that fat turns golden and drips just enough to perfume the meat. The downside? You need sturdy skewers and a bit of practice turning them. I like both methods, but skewering is a showstopper when you’re cooking for a crowd.
Bring the skewers to the table, carve thin slices right onto plates, and watch people’s eyes widen. It’s not just cooking – it’s theater. That’s churrasco spirit.
Mistakes to Avoid When Grilling Picanha
Even experienced grillers trip up with picanha. Mistake one: trimming off the fat. Without it, you’re just grilling sirloin, and you’ll lose half the flavor. Mistake two: over-seasoning. You don’t need garlic powder, paprika, or fifteen spices.
Salt is king here. Mistake three: blasting it with direct high heat the entire cook. That burns the fat, scorches the outside, and leaves the inside raw. Instead, sear it hot, then move to indirect heat to finish gently.
Another rookie move: cooking it well done. Don’t. Medium-rare is where picanha sings. Think of these rules not as restrictions but as respect. Treat picanha right, and it’ll reward you with flavor no ribeye or strip steak can match.
Bringing Churrasco Atmosphere Home
Grilling picanha is more than cooking – it’s hosting a churrasco. In Brazil, churrasco isn’t just a meal, it’s an event. Long tables, music, laughter, caipirinhas flowing. Meat gets carved in rounds so everyone eats hot slices straight off the skewer.
You can capture some of that vibe at home. Set up a spread of sides: rice, beans, farofa, simple salads. Keep drinks cold and the grill hot. And most importantly, serve in waves – don’t dump everything at once. Slice, serve, repeat.
The rhythm keeps people engaged.
When you grill picanha this way, it’s not just dinner. It’s a party. Guests won’t just remember the flavor; they’ll remember the experience. That’s the true spirit of churrasco.
Resting & Carving
Don’t rush. Let the picanha rest at least 10 minutes before slicing. This keeps the juices from spilling out onto the cutting board.
When it’s time to carve, slice against the grain. If you’re serving it Brazilian style, bring the skewer to the table and slice thin ribbons directly onto each plate. It’s half dinner, half performance.
Serving Suggestions
Brazilians keep it straightforward: meat, farofa (toasted cassava flour), rice, beans, and maybe a simple vinaigrette salsa.
If you want sauce, chimichurri is a natural pairing. Garlic butter works too, though some purists insist picanha needs nothing but salt.
For drinks: a caipirinha (lime, sugar, cachaça) makes a lively companion. Or pour a bold red wine – malbec, cabernet, or a Brazilian merlot if you can find one.
Chef’s Tips & Pro Secrets
- Don’t over-season. Salt is enough. Anything else distracts from the beef.
- Respect the fat. It’s there for a reason – flavor, moisture, and authenticity.
- Add wood chunks (oak or mesquite) to your charcoal for smoky depth.
- Keep skewers turning. If you go the traditional route, steady rotation ensures even cooking.
One more: never grill picanha well-done. It’s like asking for sushi well-cooked. You miss the point.
The Uniquely Flavorful Brazilian Picanha Roast
Grilling picanha is part science, part ritual. Choose a good cut, salt it well, grill it over fire, and let the fat work its magic. That’s the formula. No gimmicks, no shortcuts.
The next time you fire up the grill, skip the ribeyes and give picanha the spotlight. You’ll not only learn how to grill picanha like a Brazilian churrasco pro, you’ll also discover why this steak inspires cult-level devotion across Brazil.
Master this cut, and you’re not just grilling – you’re hosting a churrasco, right in your own backyard.
Grilled Picanha (Brazilian Steak)
Image credit: @brasiliagrill
Ingredients
You'll Need
- 2–3 lb picanha (fat cap intact, trimmed only if it’s over 1 inch thick)
- Coarse rock salt or kosher salt (authentic and simple)
- Optional: cracked black pepper, garlic, chimichurri on the side
Gear Check
- A charcoal grill (authentic churrasco calls for fire, not gas)
- Metal skewers (optional, for the classic crescent presentation)
- Sharp carving knife
Instructions
Prepping the Picanha
Keep the fat cap intact. Don’t hack it off. Trim it down only if it’s thicker than one inch, otherwise leave it as-is.
Cut the picanha into thick steaks, about 2 inches wide. Brazilians often fold them into crescent shapes and skewer them, fat side out. This is partly tradition, partly function: the shape helps the fat render slowly while basting the meat.
Seasoning is as minimal as it gets. Coat the meat generously with coarse salt. Let it sit for 20–30 minutes at room temperature. The salt draws out surface moisture, then reabsorbs, pulling seasoning deeper into the meat. That’s all the flavoring you need.
Setting Up the Grill
Churrasco means fire. To grill picanha like a pro, use lump charcoal if you can — it burns hotter and cleaner than briquettes.
Build a two-zone fire:
- One side hot, for searing.
- One side cooler, for finishing.
You’ll want a steady medium-high heat, not a raging inferno. If you can hold your hand above the coals for 4–5 seconds, you’re in the sweet spot.
Gas grill folks — yes, you can do this. Just set one side to high heat, the other to medium-low. But if you want that Brazilian soul, charcoal wins every time.
Grilling the Picanha
- Start fat side down. Place the steaks or skewers fat-side down over the hot coals. You want that fat to sizzle, render, and drip, but not flare uncontrollably. If flames shoot up, move it to the cooler side until they calm down.
- Sear, then finish. Give it 2–3 minutes per side over direct heat for a crust, then move to indirect heat.
- Turn sparingly. Flip once or twice, not a dozen times. Let the heat do its work.
- Cook to temp, not time.
Here’s where the magic happens.
- Rare: 125°F (about 15–18 minutes total)
- Medium-rare: 135°F (20–22 minutes)
- Medium: 145°F (25–28 minutes)
Use a thermometer if you want precision. If you’re old-school, press the steak: soft = rare, springy = medium, firm = well done (but don’t do that to picanha).
The goal: juicy meat with a rendered, golden-brown fat cap.
Featured image credit: @picanha.northeast
