Everything You Need to Know About Picanha: Brazil’s Favorite Beef Cut and How to Cook It Perfectly
Every country has its prized cut. In Brazil, it’s picanha. A triangle of beef crowned with a buttery fat cap, seared over fire till crisp and juicy inside. One bite, and you’ll understand why Brazilians build entire BBQs around it.
Here’s how to choose, prep, and cook picanha perfectly, even if you’ve never set foot in a churrascaria.
What Is Picanha?
Picanha comes from the top of the rump, also known as the sirloin cap. It’s triangular, rich, and layered with a thick fat cap that melts as it cooks, basting the meat in its own juices.
In Brazil, it’s the undisputed king of beef cuts. Locals season it with coarse salt and cook it over charcoal until the fat blisters and the center stays rosy pink.
The Cut and Its Many Names
Depending on where you live, you might see picanha labeled as:
- U.S.: Coulotte or Rump Cap
- UK / Australia: Rump Cap
But true Brazilian picanha always keeps that fat cap intact. If your butcher tries to trim it off, kindly ask them to leave it as is.
Why Brazilians Love It
For Brazilians, picanha is more than a steak. It’s a ritual. At churrascarias, massive cuts are folded into "C" shapes, skewered, and grilled over charcoal. Each sizzling piece is carved straight onto your plate, still dripping with flavor.
It’s tender, beefy, and rich, with nothing more than heat, salt, and patience.
BBQ Nerd Fact: The fat cap bastes the meat naturally as it cooks, which is why it stays tender even over high heat.
How to Choose a Good Picanha
You can’t cook a great steak if you start with a bad one.
When buying:
- Size: 2–3 pounds is the sweet spot
- Color: Bright red meat, creamy white fat
- Fat Thickness: Around ½ inch, firm to the touch
- Marbling: Look for fine, even streaks for tenderness
If your butcher’s never heard of picanha, ask for the top sirloin cap and make sure it hasn’t been trimmed too lean.
Prepping the Cut
Leave the fat on. That’s non-negotiable.
Season generously with coarse salt. That’s all Brazilians use, but feel free to add black pepper, garlic powder, or your favorite rub for extra depth.
For churrasco-style grilling:
- Slice the picanha into thick steaks, about 1½–2 inches.
- Bend each into a "C" shape, fat-side out.
- Skewer through the middle and you’re ready for fire.
How to Cook Picanha Perfectly
Whether on a grill, smoker, or oven, your goal is crispy fat and a juicy center. The key is temperature.
Grilling Churrasco-Style
- Heat your grill to medium-high.
- Place skewered steaks over direct heat.
- Turn every few minutes until the fat starts to render and sizzle.
- Move to indirect heat to finish cooking to your preferred doneness.
Watch @boltthrowerbbq nail the perfect picanha with The MeatStick V.
Oven Roasting or Reverse Sear
- Roast the whole cut fat-side up at 275°F (135°C).
- Pull it when it’s about 10°F below your target temperature.
- Finish with a hot sear or broil to crisp the fat cap.
Internal Temperature Guide
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
Serving and Pairing
Let it rest for at least 10 minutes, then slice against the grain into thick strips. You’ll see why this cut doesn’t need sauce.
Classic Brazilian Pairings
- Farofa (toasted cassava flour)
- Vinagrete (tomato-onion vinaigrette)
- Pão de Queijo (cheese bread)
- White rice and bold red wine, or a caipirinha cocktail
Photo by @viewtogrill
Bring the Brazilian BBQ Home
Picanha proves that simple cooks can taste spectacular if you hit the right temperature.
With The MeatStick, you can track your steak’s internal temperature from your phone, whether it’s on the grill, smoker, or in the oven. No more guessing. No more dry beef. Just churrasco perfection in your own backyard.
Frequently Asked Questions
Can I cook picanha without the fat cap?
You can, but you’ll lose the signature flavor and juiciness. The fat is what makes it picanha.
What’s the difference between picanha and tri-tip?
Picanha comes from the top of the rump. Tri-tip comes from the bottom sirloin. They cook and taste different.
Can I sous vide picanha?
Yes. Cook at 129°F for 2–3 hours, then sear hard to crisp the fat.
Best doneness for picanha?
Medium-rare (130–135°F) keeps it tender and juicy.
How do I store leftovers?
Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.
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