Churrasco Steakhouse-Style Picanha Recipe

Churrasco is the Brazilian tradition of grilling large cuts of meat on skewers over open fire, and picanha (the prized sirloin cap) is its crown jewel. This recipe brings the steakhouse experience home: a thick, juicy cut with a crispy, salty fat cap, cooked over high heat and sliced thin against the grain. It works because the simple seasoning—just coarse salt—lets the beef’s natural flavor shine, while the reverse-sear method ensures a perfect medium-rare edge-to-edge.

Ingredients

1 whole picanha (sirloin cap), about 2.5–3 lb (1.1–1.4 kg), with fat cap intact
Coarse kosher salt or sea salt, about 1 tbsp (18 g) per pound of meat
Optional: 2–3 cloves garlic, minced (for a garlicky twist)
Optional: 1 tbsp (15 ml) olive oil, for brushing the grill

Instructions

Take the picanha out of the fridge and let it sit at room temperature for 30–45 minutes. Pat it dry with paper towels.
If you have a whole picanha (often sold as a large triangular cut), you can either leave it whole or cut it into 2–3 large chunks along the grain, following the natural seams. Many churrasco style is to skewer the whole piece, but chunks are easier to handle. Pat dry again if needed.
Generously season all sides of the meat with coarse salt. Use about 1 tbsp (18 g) per pound; the salt will form a crust. If using garlic, rub it over the meat before salting. Let the salted meat sit for 15–20 minutes.
Preheat your grill to two zones: one side over high heat (about 450–500°F / 230–260°C) and the other side over medium heat (about 300°F / 150°C). If using a charcoal grill, arrange coals on one side.
Place the picanha on the medium-heat side, fat cap up. Close the lid and cook indirectly until the internal temperature reaches about 115°F (46°C) for medium-rare, about 25–30 minutes. Use a meat thermometer to check.
Once the internal temperature is about 15°F (8°C) below your target, move the meat to the high-heat side. Sear the fat cap first for 2–3 minutes until it’s crispy and golden. Then sear the other sides, turning every 1–2 minutes, until the exterior is well-browned and the internal temperature reaches 130–135°F (54–57°C) for medium-rare. This should take 5–8 minutes.
Remove the meat from the grill and let it rest on a cutting board for 10 minutes. The temperature will rise another 5–10°F during rest; for medium-rare, aim to pull it at 130°F (54°C).
Slice the picanha against the grain into thin, 1/4-inch (6 mm) slices. If you cut into chunks, slice each chunk across the grain. Serve immediately.

Tips

Don’t skimp on salt: The coarse salt is essential; it creates a crust and seasons the meat deeply. You can brush off excess salt after cooking if it’s too salty, but it’s better to use enough.
Use a thermometer: Picanha is best medium-rare. Overcooking makes it tough. Use a reliable instant-read thermometer and pull the meat 5°F (3°C) before your target.
Slice against the grain: The grain of the sirloin cap runs along the length of the cut. Always slice perpendicular to that to ensure tender pieces.
If you don’t have a grill: You can cook picanha in a cast-iron skillet or oven. Sear in a hot skillet, then finish in a 350°F (175°C) oven until the desired internal temperature.

Serving Suggestions

Serve sliced picanha with traditional Brazilian sides: farofa (toasted cassava flour), vinagrete (a fresh tomato-onion salsa), and white rice. It also pairs well with grilled vegetables, a simple green salad, or pão de queijo (cheese bread). For a steakhouse feel, add a chimichurri sauce on the side.

Variations

Garlic Butter: After slicing, drizzle with melted garlic butter for extra richness.
Smoked Picanha: Use a smoker at 225°F (107°C) until 120°F (49°C), then sear over high heat. This adds a smoky depth.
Spicy Rub: Add a pinch of cayenne or smoked paprika to the salt for a subtle heat.
Skewer Style: Cut the picanha into thick steaks, season, and thread onto skewers before grilling over high heat, turning frequently.

Storage and Reheating

Leftover picanha can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, slice thinly and warm in a hot skillet for 1–2 minutes per side, or place in a 350°F (175°C) oven for 5–7 minutes. Avoid microwaving as it can toughen the meat. You can also enjoy cold slices in sandwiches or salads.

Frequently Asked Questions

What is picanha? Picanha is the sirloin cap, a triangular cut from the top of the beef sirloin, prized in Brazilian churrasco. It has a thick fat cap that keeps it juicy and flavorful.

Can I use a different cut? Yes, you can use top sirloin or tri-tip, but the fat cap is what makes picanha special. If using a leaner cut, consider basting with butter or oil during grilling.

How do I know when it’s done? Use a meat thermometer. For medium-rare, pull at 130°F (54°C) and rest; it will rise to 135°F (57°C). For medium, pull at 140°F (60°C).

Why is my picanha tough? It’s likely overcooked or sliced with the grain. Always slice against the grain and aim for medium-rare.

Can I cook picanha in the oven? Yes. Sear in a hot skillet, then roast at 350°F (175°C) until the desired internal temperature. Rest before slicing.

Should I remove the fat cap? No! The fat cap is essential for flavor and moisture. Score it lightly to help render, but keep it intact.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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