Thick-cut picanha steak with its fat cap intact, grilled over high heat and seasoned simply with coarse salt, the centerpiece of a Brazilian churrasco.
Picanha is the prized cut at the heart of Brazilian churrasco culture, a triangular cut from the top of the rump with a thick fat cap left intact, a cut that's less commonly used this way outside of Brazil and Argentina. The seasoning stays deliberately minimal, just coarse salt, so the meat's natural flavor and the rendering fat cap take center stage rather than being masked by a marinade or heavy spice rub. Traditionally skewered in a curved shape with the fat cap on the outside and grilled slowly over an open flame, picanha develops a deeply browned, almost crackling fat layer while the meat inside stays pink and tender, sliced thin against the grain at the table.
Serves 4
Score the fat cap in a shallow crosshatch pattern without cutting into the meat.
Cut the picanha into thick steaks, about 1.5-2 inches, against the grain, following the natural curve of the muscle.
Season generously with coarse salt on all sides, pressing it gently into the meat.
Use coarse salt specifically — it clings to the surface and forms a proper crust rather than dissolving in immediately like fine salt.
If cooking rodizio-style, skewer the pieces with the fat cap curved outward.
Grill over high heat, fat-side down first, for 5-6 minutes until the fat renders and crisps, then turn and grill the other sides 3-4 minutes each for medium-rare.
Let the steaks rest 5-8 minutes before slicing.
Slice thinly against the grain and serve immediately.
Never trim off the fat cap — it's essential to picanha's flavor and self-bastes the meat as it renders over the flame.
Season with coarse salt only, applied generously right before grilling; this cut doesn't need a marinade or complex rub to taste excellent.
Let the steak rest properly after grilling, at least 5 minutes, so the juices redistribute rather than spilling out when sliced.
A whole picanha roast can be grilled over indirect heat for a slower, more even cook if you prefer not to slice into steaks first.
Some churrascarias serve it rodizio-style, continuously sliced tableside from a large rotating skewer.
A simple chimichurri or vinagrete (Brazilian tomato and onion relish) is a traditional accompaniment.
Best grilled and eaten fresh; leftovers keep refrigerated up to 3 days and are excellent sliced cold for sandwiches, though reheating can toughen the meat.
Picanha became the signature cut of Brazilian churrasco through the country's strong barbecue tradition, particularly in the southern gaucho regions, and it has since become internationally recognized as a defining Brazilian steakhouse cut.
Ask specifically for a top sirloin cap or rump cap cut with the fat left on — some butchers may need to special order or trim it for you.
No, a regular hot grill or even a cast-iron pan works well; the skewer is traditional for open-flame cooking but not essential.
Make sure to grill fat-side down first over genuinely high heat, and score the fat beforehand to help it render more evenly.
Per serving (250g / 8.8 oz) · 4 servings total
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