20-Minute Picanha Steak Recipe - The Big Man's World ® (2024)

Picanha steakis a Brazilian steakhouse specialty! This underrated, juicy, and flavorful cut of beef is perfect for grilling and tastes naturally mouthwatering.

Love juicy, flavorful steaks? Try my arrachera, skirt steak, sirloin tip roast, and filet mignon.

Unless you’re in Brazil, you likely haven’t seen picanha steak in your local supermarket. But if you can get your hands on one from a butcher or meat counter, you won’t be disappointed with the taste or the price tag.

It’s one of my family’s favorite cuts of steak that I reserve for special occasions!

What is picanha?

Also known as top sirloin cap,churrasco, rump cover, rump cap, or coulotte steak, this unique steak is fantastic, even with a light seasoning of salt and pepper. It’s a triangular steak cut from the top of the rump muscle and is left with a thick layer of fat.

Because of this, the picanha cut is excellent on the grill. The layer of fat melts into the meat, resulting in naturally succulent bites with a rich and meaty flavor. It has the texture and taste ofsirloin steakenhanced with the richness and marbled fat of aribeye steak. Yum!

Here are some reasons why I love this picanha steak recipe:

• Best bang for your buck. Honestly, this cut of meat is one of the most affordable and needs very little hands-on time.
• Multiple cooking methods.I prefer the grill (see above) but I also tested this steak in the oven and the stovetop too.
• Very little prep work.LikeDenver steak, the picanha cut doesn’t need much TLC before cooking. All you need to do is season it with salt and pepper, skewer it, and throw it on the grill.

Ingredients needed

• Picanha steak.Sometimes referred to as a picanha roast, this sirloin cap is usually between 6 to 14 ounces. For this recipe, you’ll want to cut the steak into three or four equal-sized portions so they’re easy to thread onto skewers.
• Kosher salt and black pepper. Stick with kosher or flaky sea salt and freshly cracked pepper. If you want to infuse even more flavor, season the beef with cumin, garlic powder, paprika, and chili powder as well.
• Oil.To prevent the steak from sticking to the grill grates.
• Butter. To help develop a tasty, caramelized crust on the exterior of the steaks.

How to cook a picanha steak

I’ve includedstep-by-step photosbelow to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to therecipe cardat the bottom of this post.

Step 1 – Cut the whole steak. Place the whole steak on a cutting board, fat-side down. Cut it with the grain into three or four smaller steaks.

Step 2 – Season steaks. Bring the steaks to room temperature, then pat them dry and season both sides with salt and pepper.

Step 3 – Skewer the steaks. Gently bend the steaks in half, making a C-shape, and thread them onto a long metal skewer or two smaller ones.

Step 4 – Grill the steaks. Brush the preheated grill grates with oil and butter (you can also use a gas grill or charcoal grill). Place the skewered steaks on the hot grill, cover, and cook until the meat reaches an internal temperature of 130ºF (medium-rare).

Step 4- Slice and serve. Remove from the grill, let the steaks rest, slice it with a sharp knife, then enjoy!

Arman’s recipe tips

• Let the steaks rest on the kitchen counter for 20 to 30 minutes before grilling. This gives them plenty of time to come down to room temperature and will help them cook more evenly.
• Do not cut off the layer of fat! This is what gives sirloin cap steak its rich, meaty flavor.
• Like London broil, picanha steak is best cooked between medium rare and medium. Remember that the internal temperature of the meat will continue to rise as it rests, so it’s best to take it off the grill when it’s 5 degrees away from your desired doneness (check it using a meat thermometer).
• The grilling time will vary depending on the thickness of the steak. In this recipe, each steak takes between 18 to 25 minutes to achieve a perfect medium-rare.I used an instant-read meat thermometer to check the internal temperature (130-135F).
• Please allow the steaks to rest for around 10 minutes before slicing. The juices redistribute and yield an ultra juicy piece of meat.

Storage instructions

To store:Store any leftover steak in an airtight container in the fridge for 2 to 3 days.

To freeze:You can freeze the cooked and cooled steak in a freezer-safe container or ziplock bag for up to 3 months. Let it thaw in the fridge before reheating.

To reheat:The best way to reheat the leftover meat is in the oven at 275ºF until the internal temperature reaches 100ºF to 110ºF.

Frequently asked questions

More delicious steak recipes to try

• Tomahawk steak
• Skirt steak
• New York Steak
• Flank Steak

Originally published March 2023, updated and republished April 2024