Picanha Steak Recipe

Byallmeatyrecipes
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Picanha Steak Recipe: A Brazilian BBQ Classic

If you’re a steak lover, picanha is a cut you need to try. Known as the “queen of steaks” in Brazil, picanha is a tender, flavorful cut of beef with a rich cap of fat that makes it perfect for grilling. Whether you’re hosting a backyard barbecue or craving something extraordinary for dinner, this picanha steak recipe will bring the bold, smoky flavors of a traditional Brazilian churrasco to your table.

What is Picanha?

Picanha (pronounced pee-KAHN-ya) is cut from the top of the rump and is easily recognized by its thick fat cap, which adds incredible juiciness and flavor. Popular in Brazilian steakhouses, it’s traditionally cooked over an open flame, but you can recreate the magic at home on a grill or in a cast-iron skillet.

Ingredients

To make a perfect picanha steak, you’ll need:

  • 2 pounds of picanha steak (ask your butcher for the top sirloin cap)
  • 2 tablespoons coarse sea salt (Brazilian-style or kosher salt)
  • 1 teaspoon black pepper (optional)
  • Olive oil (for grilling or searing)

Instructions

  1. Prep the Picanha:
    • Trim the silver skin if needed, but leave the fat cap intact. It’s the key to keeping the steak juicy and flavorful.
    • Slice the picanha into 2-inch thick steaks, cutting against the grain.
  2. Season Generously:
    • Rub the steaks with coarse sea salt, ensuring an even coating. Optionally, add black pepper for extra flavor.
  3. Heat the Grill or Pan:
    • For grilling: Preheat your grill to high heat (around 450°F). If using charcoal, allow the coals to turn white-hot.
    • For stovetop: Heat a cast-iron skillet over medium-high heat and lightly coat it with olive oil.
  4. Cook the Picanha:
    • Grilling Method: Sear the steaks fat-side down first for about 5 minutes to render the fat. Flip and cook each side for 3-4 minutes until the internal temperature reaches 130°F for medium-rare.
    • Pan-Searing Method: Sear the fat side first until golden and crispy, then cook the other sides for 3-4 minutes each.
  5. Rest and Slice:
    • Remove the steaks from the heat and let them rest for 5-10 minutes to retain their juices. Slice against the grain for maximum tenderness.

Serving Suggestions

  • Brazilian Style: Serve picanha with chimichurri sauce or farofa (toasted cassava flour).
  • Side Dishes: Pair with garlic rice, black beans, or a fresh green salad.
  • Beverage Pairing: Enjoy with a robust red wine, such as Malbec or Cabernet Sauvignon, or a cold Brazilian beer.

Tips for the Perfect Picanha

  • Choose the Right Cut: Look for a picanha with a thick, even fat cap for optimal flavor.
  • Season Simply: Coarse salt is traditional and brings out the natural beefy flavor of picanha.
  • Don’t Overcook: Picanha is best served medium-rare to medium (130°F-135°F internal temperature). Overcooking can dry out the meat.

Why Try Picanha?

Picanha steak isn’t just a meal; it’s an experience. Its combination of tender meat and flavorful fat cap creates an indulgent bite every time. Whether you’re grilling outdoors or searing it in your kitchen, this cut brings authentic Brazilian flair to any occasion.

Ready to fire up the grill and taste a slice of Brazil? Try this picanha steak recipe tonight and elevate your steak game. Let us know your favorite way to serve it in the comments below!


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