How to Cook Picanha

Picanha (pronounced pee-KAHN-yah) is one of the most prized cuts of beef in Brazilian cuisine. Known for its rich flavour, juicy tenderness, and signature fat cap, it's typically grilled simply with coarse salt and sliced against the grain.

Here’s a full guide for cooking picanha the right way, whether you're using a grill, oven, or stovetop.

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🥩 How to Cook Picanha 

🔪 What You Need

• 1 whole Bromfields picanha roast (about 2.5–3 lbs), with fat cap intact

• Coarse kosher salt or sea salt (traditional Brazilian method)

• Optional: Fresh cracked black pepper, garlic, or chimichurri for serving

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🔥 Method 1: Grilled (Traditional Brazilian Rodízio Style)

Prep:

1. Pat the picanha dry.

2. Cut the roast into thick steaks (2 to 2½ inches thick) with the grain.

3. Season each steak generously on all sides with coarse salt only.

Skewer & Shape:

• Fold each steak into a "C" shape, fat side out.

• Skewer through the ends to hold the shape (traditional method uses sword-like skewers).

Grill:

1. Preheat your grill to high heat (450–500°F / 230–260°C).

2. Grill skewered picanha directly over high heat for about 3–4 minutes per side for medium-rare. Rotate frequently to prevent flare-ups from the fat cap.

3. Use a meat thermometer:

   • Medium-rare: 130–135°F (54–57°C)

   • Medium: 140°F (60°C)

Rest & Serve:

Let rest 5–10 minutes, then slice against the grain into thin strips. Serve with chimichurri or farofa if desired.

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🍳 Method 2: Cast Iron Sear + Oven (For Home Cooking)

Prep:

1. Leave the picanha whole or cut into steaks.

2. Score the fat cap in a crosshatch pattern (don’t cut into the meat).

3. Season generously with kosher salt and optional pepper.

Sear:

1. Preheat cast iron skillet over medium-high heat.

2. Sear fat-side down first for 4–5 minutes until well browned.

3. Flip and sear the meat side for 2–3 minutes.

Oven Finish:

• Transfer to a 400°F (200°C) oven and roast until internal temp reaches:

  • 130°F for medium-rare (about 10–15 minutes depending on thickness).

Rest & Slice:

Let rest 10 minutes, then slice against the grain.

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🍢 Quick Tips

• Fat cap = flavor. Do not trim it off—this is the signature of picanha.

• Always slice against the grain, even if you initially cut the steaks with the grain.

• If cooking whole, make sure to reverse-sear or monitor internal temp carefully.

• A simple seasoning of just salt lets the beefy flavour shine.