Savory LifeRECIPES

Tramontina Churrasco Black Collection: How to Use It

Updated November 5, 2026

Total time
35 min
prep 15 min · cook 20 min
Serves
4
portions as written

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Tramontina Churrasco Black Collection: How to Use It

This article is a practical guide to cooking with the Tramontina Churrasco Black Collection, a line of Brazilian-style grilling tools and cookware designed for churrasco, the traditional South American barbecue. The collection typically includes heavy-gauge stainless steel skillets, griddles, and BBQ accessories with a nonstick black coating that distributes heat evenly and releases food easily. Whether you’re searing picanha, grilling vegetables, or making a quick weeknight steak, these pieces are built to handle high heat and deliver a proper crust without sticking.

Ingredients

  • 2 lbs (900 g) picanha (or top sirloin cap), cut into 1-inch thick steaks
  • 1 tbsp (15 g) coarse sea salt (preferably rock salt)
  • 1 tsp (2 g) freshly ground black pepper
  • 2 tbsp (30 ml) olive oil
  • 4 cloves garlic, minced (optional)
  • 1 lime, cut into wedges (for serving)
  • Fresh herbs like parsley or cilantro, chopped (optional garnish)

Instructions

  1. Remove the picanha from the refrigerator and let it sit at room temperature for 15 minutes. Pat the steaks dry with paper towels.
  2. Season both sides generously with coarse salt and black pepper. If using garlic, rub it in gently. Let the steaks sit for 5 minutes so the salt can begin to draw out moisture.
  3. Place a Tramontina Churrasco Black Collection skillet or griddle over medium-high heat for 2–3 minutes until it is hot but not smoking. Add the olive oil and swirl to coat the surface.
  4. Lay the steaks in the pan in a single layer, leaving space between them. Do not crowd the pan; cook in batches if needed.
  5. Sear the steaks for 3–4 minutes without moving them, until a deep brown crust forms. Flip and cook for another 3–4 minutes for medium-rare, or until the internal temperature reaches 145°F (63°C) for medium, as per USDA FSIS safe minimum for whole cuts of beef. Check with a food thermometer inserted into the thickest part.
  6. Transfer the steaks to a cutting board and let them rest for 3 minutes. This allows the juices to redistribute.
  7. Slice the picanha against the grain into thin strips. Serve immediately with lime wedges and a sprinkle of fresh herbs if desired.

Tips

  • Substitution: If you can’t find picanha, use a thick-cut sirloin or ribeye. The cooking time will be similar, but adjust for thickness.
  • Don’t overcrowd: Overloading the pan lowers the temperature and steams the meat instead of searing it. Cook in batches or use a larger griddle.
  • Salt timing: Salt just before cooking, not too early, to avoid drawing out too much moisture and making the meat tough.
  • Common mistake: Avoid using high heat with the nonstick coating. Medium-high is enough for a good sear; high heat can damage the coating over time.

Serving Suggestions

Serve the sliced picanha with traditional churrasco sides: farofa (toasted cassava flour), vinagrete (Brazilian vinaigrette salsa), grilled hearts of palm, and pão de queijo (cheese bread). For a lighter meal, pair with a crisp green salad and crusty bread. This also works well over rice and beans for a hearty plate.

Variations

  • Chicken: Use boneless, skinless chicken thighs instead of beef. Cook to an internal temperature of 165°F (74°C) as per USDA FSIS safe minimum.
  • Vegetables: Cut bell peppers, zucchini, and onions into large chunks, toss with olive oil and salt, and grill on the same skillet until tender and charred.
  • Spicy version: Add a pinch of cayenne pepper or a drizzle of hot sauce before serving.
  • Herb butter: Top the rested steak with a pat of compound butter made with garlic and parsley.

Storage and Reheating

Refrigerate leftover sliced steak in an airtight container within 2 hours of cooking. It will keep for 3–4 days. To reheat, place in a skillet over medium heat with a splash of water or broth, cover, and warm until heated through to 165°F (74°C). Avoid microwaving as it can make the meat rubbery. For longer storage, freeze the cooked steak in a freezer-safe bag for up to 3 months; thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use the Churrasco Black Collection on an induction cooktop? Yes, most Tramontina churrasco pans are compatible with induction, but check the product specifications for your specific model. The base is usually magnetic stainless steel.

How do I clean the nonstick surface without damaging it? Let the pan cool completely, then wash with warm soapy water and a soft sponge. Avoid abrasive scrubbers and dishwasher detergent, which can wear down the coating. Dry immediately to prevent water spots.

Why is my steak sticking to the pan? This usually happens when the pan isn’t hot enough before adding the meat, or when you try to flip it too early. Wait until a crust forms and the meat releases naturally.

Can I use metal utensils with this cookware? It’s best to use silicone, wood, or plastic utensils to protect the nonstick coating. Metal can scratch and reduce the pan’s lifespan.

Is the Churrasco Black Collection oven-safe? Many pieces are oven-safe up to 350°F (175°C), but always check the manufacturer’s instructions. Avoid putting the lid or handles in the oven if they are not marked safe.

What is the best way to get a good sear on picanha? Dry the meat thoroughly, use a hot pan, and don’t move it while searing. Also, let the meat rest after cooking to keep it juicy.

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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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