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Buttery and oh-so-tender, Picanha Steak has a generous layer of fat and incredible natural flavor. It’s the specialty of Brazilian steakhouses and will take you less than 30 minutes to grill. It has the most fantastic flavor!
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Grilled Picanha Steak
If you ask me my favorite beef grilling recipes, this grilled top sirloin cap recipe tops the list. It’s tender, buttery, and hardly needs any seasoning for how flavorful it is on its own. Honestly, it’s one of my favorite steak recipes, hands down.
My grilled picanha steak recipe is a steakhouse-quality meal you can make in under 30 minutes on a gas grill or stovetop. I guarantee you will be impressed by the flavor and tenderness of this grilled sirloin steak cap!
Easy, good seasoning, and very tender
Renee
What is Picanha?
Picanha (pronounced pi-kan-yah) is a tender and juicy cut of beef from the rump section of the cow. It has a thick layer of fat called the fat cap that lends the beef its incredible flavor. If you’ve ever been to a Portuguese or Brazilian steakhouse, you’ve had churrasco picanha! It is the delicious steak served tableside on skewers and sliced on your plate. It is absolutely amazing and so hard to resist every time they come around with it. This Portuguese girl loves a good churrasco steak!
Ingredients to make Picanha Skewers
- Picanha cut sirloin cap
- Santa Maria seasoning rub or homemade Dry Rub for Steak
- kosher salt and pepper to taste (optional)
How to Grill Picanha
- Preheat grill to medium-high heat (about 400°F). Score the fat cap of your Brazilian steak in a crosshatch pattern with a sharp knife. Do not cut too deeply – you want to stay within the fat.
- Season the fat cap of the steak, reserving 1 tsp. of the seasoning, and pat it down so it sticks well to the beef.
- Cut your picanha steak into 1-inch strips. Fold each strip into a c-shape and slide it onto long metal skewers. Season with the reserved seasoning directly on the beef.
- Grill over indirect heat, fat side up, for 15-20 minutes, turning every 5 minutes, until the steak reaches your desired level of doneness.
How to Cook Picanha Steak on the Stove
- Score the fat cap of your Picanha steak in a crosshatch pattern, but stay within the fat. Do not cut so deeply that you reach the meat.
- Season the fat cap of the steak (reserve 1 tsp. seasoning) and pat it down so it sticks to the beef.
- Cut your picanha steak into 1-inch strips. Fold each strip into a “C” shape and slide it onto wooden skewers. Season beef with the reserved seasoning. You may need to trim the wooden skewers to fit your pan.
- Melt butter in a cast iron skillet heated to high heat until it begins smoking, then add the prepared steak. Cook one skewer at a time to avoid overcrowding the pan. Cook for 3 minutes on one side, then 2 on the other. This will give you a nice crust on the outside and prevent the steak from overcooking.
- Check the internal temperature of your picanha steak using a meat thermometer. You are good to go if it matches your desired degree of doneness. If not, continue cooking as needed.
Tips for Grilling Picanha
- Let your steaks come to room temperature by leaving them out for 30 minutes before cooking. This ensures your beef will cook evenly.
- Liberally season steaks on both sides with the seasoning of your choice.
- Always use a meat thermometer to check the doneness of your steaks.
- Remove from the heat when your steaks are 5 degrees less than your desired temperature.
- Always rest your steaks after cooking them for at least 8 to 10 minutes.
- Slice against the grain after resting.
Measuring Steak Temp
To find your desired degree of doneness, use a meat thermometer and follow this guide:
- Rare: 125°F
- Medium-rare: 135°F
- Medium: 145°F
- Medium-well: 150°F
- Well-done: 160°F
| Desired Doneness | Total Time to Cook |
|---|---|
| Rare | 11-13 minutes for 1″; 13-15 minutes for 1.5″ |
| Medium-rare | 12-14 minutes for 1″; 14-16 minutes for 1.5″ |
| Medium | 13-15 minutes for 1″; 15-17 minutes for 1.5″ |
| Medium-well | 14-16 minutes for 1″; 16-18 minutes for 1.5″ |
| Well-done | 15-17 minutes for 1″; 17-19 minutes for 1.5″ |
Brazilian Steak Seasoning
This Brazilian steak has so much natural flavor that the meat needs minimal seasoning. The secret to a perfect picanha BBQ comes from the generous layer of fat on the meat.
Santa Maria steak seasoning is excellent for this Brazil steakhouse dinner. My homemade Dry Rub for Steak is also fantastic. I love topping it off with a superb chimichurri sauce!
FAQ
Picanha cut of beef is also referred to as rump cover, rump cap, sirloin cap, or culotte steak.
While you may not find Picanha meat directly on the shelves at your grocery store, don’t worry about missing out on this incredible beef cut. You will still be able to get it! Ask your butcher for top sirloin! A knowledgeable butcher will be familiar with picanha cut, but top sirloin is a common name that will make it easier for you to find. Make sure to buy the sirloin with the fat cap attached. That’s what makes the picanha barbecue so special!
Picanha steak is a tasty cut of beef known for its flavor and tenderness. It has a layer of fat that makes it juicy and delicious when cooked properly. If you like flavorful and juicy beef with a bit of fat, you’ll love picanha.
More Steak Recipes
Try more of our Grilled Steak Recipes and my Compound Butter for Steak!
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Recipe
Picanha Steak
Equipment
Ingredients
- 1 3-4 pound Picanha cut sirloin cap
- 1 Tbsp. Santa Maria seasoning rub
Instructions
- Preheat grill to high (around 400 degrees F). While the grill is heating, prepare the Picanha. Using a knife, score the fat cap of the Picanha in a crosshatched pattern making sure to not cut too deep past the fat into the meat.
- Next, season the fat cap with the Santa Maria seasoning rub, reserving about 1 tsp.
- Cut the Picanha into 1-inch strips. Then, fold each strip into the shape of the letter "C" and slide onto metal skewers.
- You'll want to grill the sirloin steaks over indirect heat so if needed, turn one side of the burners off on your grill, or rearrange the hot coals to one side so you can grill over indirect heat. Place the skewers onto the grill and grill for 15-20 minutes, turning every 5 minutes, until the steaks reach the desired level of doneness.
- Remove from the grill and let rest for 5 minutes. Serve, and enjoy!
Notes
- If you do not have Santa Maria seasoning readily available, you can use a rub of 1 Tbsp. of coarse salt and 1 Tbsp. cracked black pepper.
- If you ask your butcher for the sirloin cap with the fat cap, they will be able to prepare it for you.
- You can also cook this steak on the stove top. To do that, follow these instructions:
How to cook picanha on the stove:
If you don’t have access to a grill or would prefer to cook on your stovetop, you can also prepare this beef cut in a pan. We recommend using cast iron for best results. Follow the above steps for preparing the beef cut, using wooden skewers instead of metal skewers—that way, you can trim the skewers if needed to fit the pan—then continue with these instructions to pan sear steak:
- Melt butter in a pan heated to high heat until it begins smoking.
- Add the Picanha steak. We recommend cooking one at a time or so, so you don’t overcrowd the pan.
- Cook for about 3 minutes on one side, then 2 on the other; this gives the steak a nice crust on the outside and keeps it from overcooking.
- Check the internal temperature to see if it matches your desired doneness and, if not, continue cooking as needed. For medium rare, your goal is 135°F (see the above instructions for a great guide on meat temperature).
Leslie says
Hurrah for easy recipes! I’ll definitely be passing this on to the husband as he is the grillmaster in our family. Now to find a butcher that will give us that awesome Picanha cut.
Em Beitel says
Awesome! Let us know what you think, Leslie!
Erika says
I don’t think I’ve ever had this cut of steak before. It looks delicious!
Em Beitel says
It is truly so delicious, Erika!
Tatiana Kamakura says
Oh, I love churrasco! Picanha is really difficult to find here in Vancouver, pitty. In Brazil, we always have it with farofa, a brazilian vinaigrette and a cold beer, it’s great 😉
Em Beitel says
Tatiana, that sounds amazing! Thank you for sharing!
crumbtopbaking says
We always like to cook steak over the holidays just to change things up from all the turkey and ham. I’ll have to remember your recipe. Picanha looks like the perfect cut and it looks so tasty!
Em Beitel says
Thank you so much! That sounds like a fun way to switch things up, and Picanha is DELICIOUS! You will love it!
Marcel says
Cooked them on the oven 35 min at 400F. Amazing!
Em Beitel says
Thank you so much, Marcel! We’re so glad you enjoyed it!
Donna says
I am looking forward to making this recipe, it looks easy and delicious!
I bought this cut of meat at Publix last night and didn’t know how to properly prepare and cook it.
Em Beitel says
This is one of our favorite recipes, Donna! I hope you love it. Please let us know what you think!
Sharon says
This was delicious!
Em Beitel says
Thank you so much, Sharon! We’re so glad you enjoyed it!