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Picanha, grilled Brazilian beef slices with roasted potatoes and chimichurri sauce
Juicy slices of grilled rump cap steak showing the signature crispy fat layer

Picanha (Brazilian rump cap)

Author: Flavelo
Recipes Main Courses
The undisputed queen of Brazilian churrasco (grill). The speciality of Picanha (rump cap) is the thick layer of fat left on top. During roasting this fat continuously melts and bastes the meat, so it remains incredibly juicy. Brazilians don't complicate things: just salt, fire and excellent quality beef are needed for happiness.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 680 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Sharp knife
  • Grill or griddle pan (cast iron)
  • Tongs
  • Chopping board (preferably with groove for juices)
  • Meat thermometer

Instructions

1 ✓

Preparation: Remove meat from fridge 30 mins before cooking. Pat dry. Score the fat layer (crosshatch), careful not to cut into meat.

Tip: Scoring helps fat render (sweat out) and not shrink the meat during cooking.
2 ✓

Slicing: Cut meat PARALLEL to grain into 2-3 finger thick slices (steaks).

Tip: This contradicts usual steak logic, but for Picanha it's correct. Then slice perpendicular on the plate, making it tender.
3 ✓

Salting: Sprinkle slices generously with coarse salt on all sides, press it on a bit.

Tip: Coarse salt doesn't melt immediately, giving a crispy crust without making inside too salty.
4 ✓

Start cooking: Heat grill or pan very hot. Brush thinly with oil. Place meat FAT side down first.

Tip: Goal is for fat layer to be golden brown and crispy, and excess fat to render out.
5 ✓

Searing: Cook fat side until nice crust forms, then turn to meat side. Cook 3-4 mins per side (medium-rare: 54°C core).

Tip: Don't turn constantly! Let Maillard reaction (browning) happen.
6 ✓

Resting: Remove meat, rest on rack or board for 10 mins. Don't cover tightly as crispy crust softens.

Tip: If you cut now, all valuable juices run onto board instead of ending up in your mouth.
7 ✓

Serving: Slice into thin strips, now PERPENDICULAR to the grain.

Tip: By cutting across fibres chewing experience becomes much softer.

Recipe FAQ

The meat was chewy.
You probably sliced it the wrong way. Picanha is first cut PARALLEL to the grain into steaks, then perpendicular to the grain when serving.
The fat caught fire.
Dripping fat flares up easily. Roast meat next to coals (indirect zone) or be vigilant with griddle pan.

Ingredients

  • 1.2 kg Picanha (rump cap), with fat layer
  • 3 tbsp Coarse sea salt (or Maldon salt)
  • 1 tbsp Olive oil (only for brushing)
  • 1 tsp Freshly ground black pepper