Picanha Recipe
Brazilian · Main course · 35 min total
Picanha is a prized Brazilian cut of beef, known for its rich flavor and tender texture. This recipe highlights the meat's natural taste with a simple salt crust and grilling method.
10
min prep
min prep
25
min cook
min cook
6
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 1 whole picanha (about 2-3 lbs), with fat cap intact
- Coarse sea salt, to taste
- Freshly ground black pepper, to taste (optional)
Instructions
- Remove picanha from refrigerator 30 minutes before cooking to bring to room temperature.
- Score the fat cap in a crosshatch pattern, being careful not to cut into the meat.
- Season generously on all sides with coarse sea salt. Optionally add black pepper.
- Preheat grill to high heat (about 450-500°F).
- Place picanha on the grill fat side down. Sear for 5-7 minutes until fat is crispy and golden.
- Flip and sear the meat side for 5-7 minutes for medium-rare, or adjust time to desired doneness.
- Remove from grill and let rest for 10 minutes, tented with foil.
- Slice against the grain into thick strips and serve.
Tips
- For authentic Brazilian churrascaria style, skewer the whole picanha and grill over charcoal.
- Letting the meat rest is crucial for juicy results.
- Serve with farofa, vinagrete, or grilled vegetables.
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