Grilled Picanha
Brazilian-style top sirloin cap with a thick fat cap, grilled to juicy perfection. Simple seasoning lets the beef shine.
Instructions
Instructions
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Prepare the meat. Place the picanha fat-side up on a cutting board. Slice along the grain into 3 thick steaks, roughly 5-6cm (2-2.5 inches) each. Keep the fat cap attached — this is where the flavour lives.
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Season generously. Pat the steaks dry with paper towel. Season all sides with coarse salt and black pepper. Let them sit at room temperature for 30 minutes before grilling.
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Preheat the grill. Set up a two-zone fire — high direct heat on one side, lower indirect heat on the other. You want the direct side around 230°C (450°F). If using a grill pan, preheat over high heat until smoking.
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Score the fat cap. Using a sharp knife, lightly score the fat cap in a crosshatch pattern, about 5mm deep. This helps it render and crisp evenly without curling.
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Sear fat-side down first. Place steaks fat-side down over direct high heat. Grill for 4-5 minutes until the fat is golden and crispy. Watch for flare-ups — move steaks to indirect heat if flames get aggressive.
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Sear the meat sides. Flip and sear each meat side for 2-3 minutes over direct heat to build a deep crust.
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Finish on indirect heat. Move steaks to the cooler zone. Close the lid and cook until internal temperature reaches 52°C (125°F) for medium-rare, about 8-12 minutes depending on thickness.
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Rest before slicing. Transfer to a carving board and rest for 8-10 minutes. The internal temperature will rise another 3-5°C during resting.
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Slice against the grain. Cut into thin slices against the grain, about 1cm thick. Serve with the rendered fat cap pieces — they’re the best part.
Tips
- Don’t trim the fat cap. The thick layer of fat bastes the meat during cooking and crisps up beautifully. It’s non-negotiable.
- Use a meat thermometer. Picanha is a lean-ish cut beneath the fat cap, so it goes from perfect to overcooked quickly. Pull at 52°C (125°F) for medium-rare.
- Resting is essential. This cut benefits from a full 8-10 minute rest to redistribute juices evenly.
- Brazilian style: For the traditional churrascaria method, fold each steak into a C-shape with the fat on the outside, skewer it, and cook over charcoal.