Say hello to the tastiest steak you will ever taste! Well known in Brazil, the grilled picanha steak is one of the most flavorful cuts of beef you will find.
Also known as the sirloin cap, picanha has a generous layer of fat, bringing forth an amazing flavor in the meat itself. You won’t believe the incredible taste of picanha recipes!
This grilled sirloin steak recipe is one of my favorite grilling recipes. It’s made from rib cap and is a churrasco steak recipe, which is a Brazilian method of cooking meaning ‘barbecue’.
What is Picanha?
It is a cut of beef also known as the top sirloin cap steak. It’s popular in Brazil, and lesser-known here in the US. It’s also known as the rump cover, rump cap, or culotte steaks.
Picanha beef is a specialty of the Brazilian churrascaria – that is, steakhouses! It is many times referred to as the picanha grill or picanha BBQ.
Sirloin Cap Steak
No cut of beef is more tender and succulent than the rib cap, which is a beautifully marbled beef cut surrounding the ribeye steak.
You may be aware of this beef cut by one of its other names: prime rib cap, deckle steak, spinalis steak or spinalis dorsi, culotte steak, rib eye cap steak, and, of course, picanha steak.
Where to Buy Picanha
While you won’t be able to find Picanha meat readily available in most grocery stores, that doesn’t mean you have to miss out on this amazing beef cut.
Trust us, you are going to want to make friends with your butcher to get your hands on this delicious beef cut. Once you taste these delicious rib cap picanha steaks, you’ll be glad you did!
Most US butchers divide the Picanha into other cuts of meat, as it is a part of the ribeye. But if you ask the butcher at your Certified Angus Beef® brand retailer, you most likely will be able to purchase the sirloin cap steak or Picanha cut.
Another popular method in preparing this cut of beef is picanha sous vide. We have heard rave reviews. This method is on our list of must-try recipes.
Brazilian Steak Recipe Ingredients
To grill the perfect Picanha steak, you’ll need the following ingredients:
- 3-4 pound sirloin cap steak or Picanha cut
- 1 Tbsp. Santa Maria seasoning – divided
And that’s it! It’s really that simple. The marbling on the Certified Angus Beef® brand cap steak gives this beef cut so much flavor. You won’t need to add much. The secret to its great taste all comes from the generous layer of fat—so don’t remove or trim it!
You’ll also need some metal meat skewers to grill the steak with. See below for how to make the Santa Maria rub yourself if you’re unable to find it; we think it’s the best steak seasoning for this recipe!
Imagine a delicious Brazilian steakhouse dinner at home. That’s what you get when you combine the Santa Maria rub with this steak cut. It’s a match made in churrascaria heaven.
The Best Steak Seasoning
Knowing how to season steak is a huge part of grilling the perfect steak. During Chef Michael Ollier’s, senior corporate chef at Certified Angus Beef® brand, a session on how to grill the perfect steak we learned so much. He taught us that simple is better when it comes to seasoning steak.
A simple seasoning like Santa Maria seasoning is one of the best seasonings for grilled sirloin steak recipes, or any steak, for that matter.
During our trip to the culinary center, we made our own individual Santa Maria rub. It is essentially a mixture of salt and pepper, granulated honey or sugar, granulated garlic, and onion powder. Simple, and yet so flavorful!
How to Cook Sirloin Steak
Grilled sirloin steak, particularly with this Picanha recipe, is the best way to capture the full flavor of the beef cut. Grilling top sirloin is made especially easy with the use of metal meat skewers, too.
However, as with any steak on the grill, you can also prepare this picanha cut on the stovetop.
Grilling Churrasco style Picanha Steak:
- Preheat grill on high, around 400 °F.
- First, score the fat cap of the sirloin cap in a crosshatch pattern without cutting too deep. You want the cut to stay just in the fat.
- Rub the Santa Maria seasoning rub all over the scored fat cap – reserving about 1 tsp.
- Next, cut the Picanha or sirloin cap into 1-inch strips. Then, fold each strip into the shape of the letter “C” and slide onto metal skewers. Finally, season with the reserved Santa Maria seasoning.
- To grill the Picanha, you’ll want to grill over indirect heat. Grill for about 15-20 minutes, turning the skewers every 5 minutes until the grilled picanha reaches the desired level of doneness.
- According to Certified Angus Beef® brand, for medium-rare, you will want an internal temperature of 135°F or 145°F for medium.
- Remove from the grill and let rest for 5-10 minutes before serving. Enjoy!
How to cook a steak on the stove – Picanha cut:
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 (see our cast iron tips) for the 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).
Side Dishes for Brazilian Steak
Enjoy any of these delicious side dishes for steak with this Picanha recipe:
- Button Mushrooms Recipe
- Baked Crispy Potato Wedges
- Green Bean Almondine
- Steamed Crab Legs (for a surf & turf)
- Elote Recipe (Elotes Mexicanos) (a favorite of ours!)
This culotte recipe really is an easy sirloin steak recipe. While its name sounds fancy, grilling a delicious tasting, restaurant-quality Picanha steak is super simple and is guaranteed to impress.
What to Do with Leftover Steak
If you have leftover steak, give our Creamy Penne Pasta with Sliced Prime Rib a try. Using leftovers instead of prime rib makes for a fabulous dish!
It’s an amazing way to get two meals out of one ingredient and it tastes INCREDIBLE.
📌 Pin Picanha Steak Recipe to save for later!
Let us know what you think of Picanha steak in the comments below and with a rating!
Picanha Steak Recipe
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.
Video
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.
- Use the Certified Angus Beef® brand retailer locator linked in the post for help finding the Picanha cut of beef. If you ask your butcher for this cut, 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 a steak on the stove – Picanha cut: 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).
Nutrition
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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!