Delicious Grilled Brazilian Style Picanha Steak

This grilled picanha steak should be on your radar! This is the home cook version of that classic Brazilian steakhouse dish.

This picanha steak recipe is simply seasoned with coarse salt and pepper then grilled to perfection relying on the meat flavor and wood grill for robust flavor.

Picanha steak is prized for its rich beefy flavor and signature fat cap that turns crackly and golden when cooked over high heat. Popular in Brazilian steakhouses, this cut stays incredibly juicy while delivering big, bold steakhouse flavor with minimal seasoning.

When grilled properly, the fat bastes the meat as it cooks, creating a tender interior and a deeply savory crust. It’s a simple, no-frills steak that rewards good technique with unforgettable results.

The best steaks are simply dressed and prepared. The formula should be salt, pepper, steak, and fire. No need for extra. Picanha steak is naturally flavorful. For sure fire method for cooking perfect steaks checkout this recipe for reverse seared ribeye or checkout the entire section of steak recipes for more options.

What is The Picanha Cut?

It’s a popular Brazilian beef cut that’s located near the rump and includes the fat cap. Of course, the fat cap is a big reason for its popularity. There is so much flavor compared to a quality sirloin steak.

The picanha steak is a Brazilian specialty that is slowly gaining popularity in the United States. Also known as the rump cap, this cut of meat is well-known for its flavor and tenderness. The picanha steak is typically grilled, and it can be served with a variety of sides.

Beats and Eats (music to pair with picanha steak)

I'm usually in reflection mode when I have steak. The process is therapeutic and anytime you're dealing with fire you need to be in the right frame of mind. It's not life and death like it is for soldiers, but it can be. Badu's "Soldier" is a great fit, because it's stripped down over a dope percussion centric beat with her unique vocals. Picanha is not your everyday cut and requires no fluff, just salt, pepper, and heat.

Ingredients Needed For Grilling Picanha Steak

• Picanha - cut into thick slices
• Kosher Salt - you can also use sea salt instead. Coarse salt is the way to go.
• Black Pepper

How To Cook Picanha Steak

Traditional Brazilian preferred way of cooking is to skewer the whole picanha roast and grill over charcoal. Though it’s simple, execution matters. Rotisseries are great for cooking these, but if you’re like me you probably don’t have one attached to your grill. To replicate you’ll just need to flip a few times.

Step 1

This is a high heat cooking approach. Open the vents up on your charcoal grill and get your temps to at least 500 degrees F. If you have the flexibility create a hot side and semi-hot as you’ll want the ability to move the skewers back and forth between the two.

Step 2

I prefer to use double skewers for easy flipping. Depending on the size of your steaks curve them in C shapes onto the metal skewers. Season the picanha meat simply with salt and pepper, rubbing the seasoning in pretty well.

Step 3 

Place steaks on the grill and cook them starting on the hot side of the grill over the open flame. Depending on how hot you get your grill you’ll want to flip every 2 minutes or so. If things get too hot use the cooler side. My steak was done in about 10 minutes, but cook time will depend on the thickness of your cut and temperatures reached with your grill. 20 minutes would be the long end of cooking times. 

Use a meat thermometer if you need to dial up your preferred temps. I’m a medium-rare guy so cook until internal temperature reaches 130-135 degrees. I’m a knucklehead and just use the finger poke method to test for doneness which is basically testing the steak for softness. Allow the steaks to rest 5 minutes. Slice

Grilling Tips and Considerations

Make sure your cut has the fat cap attached

I like to take my steak off the grill a minute or 2 before it's at my desired temperature. Steaks will continue to cook some when removed from heat, so I use that time to allow it to reach the final temps.

Most grocery stores don’t carry this cut. You’ll likely have to seek out a butcher and ask for a sirloin cap steak if he/she isn’t familiar with piranha by name. These steaks are worth the effort to find.

To cook on the stovetop, you’ll need wooden skewers instead since their shorter and thus likely to fit inside your skillet. Still go with the double skewers for easy flipping. 

Serve with braised cabbage as a side with a cup of moqueca (fish stew) and perhaps Brazilian style chicken wings as a starter.

Serving Suggestions

If you want to stay in Brazil with this menu then pair with Brazilian style collard greens and feijoada (aka black bean stew). I also like this steak with coconut rice and steakhouse creamed spinach. Finish the cookout menu off with a chilled glass of Brazilian style lemonade.

make this recipe

If you make this grilled picanha steak or any other recipe please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

You can also keep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists. 

Lastly, go to my YouTube channel and subscribe to be notified when new weekly videos are uploaded.

Grilled Picanha Steak

Author: Marwin Brown

310kcal

5 from 2 votes

Pinterest Facebook Share on X

Share Print

Prep 2 minutes mins

Cook 20 minutes mins

This grilled piranha steak should be on your radar! This is the home cook version of that classic Brazilian steakhouse dish.

Servings 4 people

Course Main Course

Cuisine Brazilian

Ingredients

1x2x3x

• ▢ 2 lbs Picanha Steak
• ▢ 1 tablespoon Kosher Salt
• ▢ 1 tablespoon Black Pepper

Equipment

• ▢
  grill

Method

Prevent Sleep ModePrevent Sleep Mode

Step 1

1. This is a high heat cooking approach. Open the vents up and get your temps to at least 500 degrees F. If you have the flexibility create a hot side and semi hot as you’ll want the ability to move the skewers back and forth between the two.

Step 2

1. I prefer to use double skewers for easy flipping. Depending on the size of your steaks curve them in C shapes onto the skewers. Season the steak simply with salt and pepper, rubbing the seasoning in pretty well.

Step 3

1. Grill the steaks starting on the hot side. Depending on how hot you get your grill you’ll want to flip every 2 minutes or so. If things get too hot use the cooler side. My steak was done in about 10 minutes, but cook time will depend on thickness of your cut and temperatures reached with your grill. 20 minutes would be the long end of cooking times.
2. Use a meat thermometer if you need to dial up your preferred temps. I’m a medium-rare guy so targeted about 130-135 degrees. I’m a knucklehead and just use the finger poke method to test for doneness which is basically testing the steak for softness.
3. Allow the steaks to rest 5 minutes. Slice

Nutrition

Calories310kcalCarbohydrates1gProtein50gFat11gSaturated Fat4gCholesterol138mgSodium1874mgPotassium796mgFiber1gSugar1gVitamin A8IUCalcium71mgIron4mg

Notes

Make sure your cut has the fat cap attached

I like to take my steak off the grill a minute or 2 before its at my desired temperature. Steaks will continue to cook some when removed from heat, so I use that time to allow it to reach the final temps.

Most grocery stores don’t carry this cut. You’ll likely have to seek out a butcher and ask for a sirloin cap steak if he/she isn’t familiar with piranha by name. These steaks are worth the effort to find.

To cook on the stovetop, you’ll need wooden skewers instead since their shorter and thus likely to fit inside your skillet. Still go with the double skewers for easy flipping. 

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!

Sharing is caring!