Discover the art of grilling picanha, a beloved Brazilian cut, celebrated for its succulent flavor and tender texture, ideal for your next BBQ.
Grilling Trends & Global Flavors
Discover the art of grilling picanha, a beloved Brazilian cut, celebrated for its succulent flavor and tender texture, ideal for your next BBQ.
Ingredients
- 1.5 lb picanha roast fat cap on
- 1 tbsp coarse sea salt
- 0.5 tsp black pepper freshly ground
Instructions
- Remove picanha from the refrigerator at least 30 minutes before grilling to come to room temperature. Score the fat cap in a crosshatch pattern, being careful not to cut into the meat.
- Season liberally with coarse sea salt and freshly ground black pepper on all sides, especially the fat cap.
- Preheat your grill to high heat (450-500°F or 230-260°C). For griddle users, preheat to a similar high temperature.
- Place the picanha fat-side down on the hot grill. Sear for 5-7 minutes until the fat is golden brown and crispy, rendering some of the fat.
- Flip the picanha and grill for another 7-10 minutes for medium-rare (internal temperature 125-130°F or 52-54°C), or longer for desired doneness. Use a meat thermometer for accuracy.
- Transfer the picanha to a cutting board and let it rest for 10-15 minutes before slicing against the grain into thick steaks or serving whole. This is crucial for juicy results.
Notes
For best results, score the fat cap before grilling. Allow the steak to rest for 10-15 minutes after cooking to redistribute juices. Serve with chimichurri or a simple salad.
