Recipe
Picanha, Brazilian-Style, Over Live Coals
Picanha is the cut that built Brazilian steakhouses — a thick fat cap over a single muscle of top sirloin. On Piedmontese it eats leaner and more concentrated than imported beef. The fat cap is the whole show: render it crackling-crisp and the meat takes care of itself.
Cook time
25 min
Yields
4–6 servings
Difficulty
Medium
Ingredients
- •1 Spring Lake Cattle picanha (top sirloin cap), 2.5–3 lb, fat cap intact
- •3 tbsp coarse rock salt or kosher salt
- •1 tbsp coarse black pepper (optional — Brazilians traditionally skip it)
- •2 long metal skewers
- •Lump charcoal — natural, no lighter fluid
About the cut
The picanha sits on top of the rump cap and carries a 1/2-inch fat layer — unusual on a Piedmontese, which usually trims very lean. We leave the cap on every picanha that comes off our line because that fat IS the recipe. See picaña for the full cut breakdown and specialty cuts for related items.
Method
- Score the fat. Cut a 1-inch crosshatch through the fat cap, just barely into the meat. Scoring helps the fat render and stops the cap from curling on the heat.
- Slice with the grain. Trim into 3 thick strips, each about 2 inches wide, cutting parallel to the muscle grain. This is opposite of how you'll slice it later — that's intentional.
- Skewer in a C. Bend each strip fat-side out into a C and slide a long skewer through both ends. The shape holds the fat against direct heat.
- Salt heavily. Coarse salt on all sides, more than feels right. Brazilian picanha is famously salt-forward; the fat takes most of it.
- Hot fire, fat down. Set the skewers fat-side down over a hot bed of coals. The fat will render, drip, flame, and crackle — that's correct. Cook 8–10 minutes until the cap is crisp and golden.
- Flip to the meat. Turn the skewers and cook the meat side over direct heat until 125°F internal — usually 8 more minutes.
- First slice. Rest the skewers 5 minutes upright. Slice off the outer 1/4-inch seared layer onto a board — that's serving one. Flesh is medium-rare under a crackling cap.
- Return and repeat. Put the skewers back over coals to sear the next layer. Slice and serve in waves until the meat is gone. This is how Brazilian steakhouses do it.
Chef's notes
- •Don't trim the fat cap. Without it, picanha is just sirloin. The fat is the cut.
- •Slice across the grain when serving — the strips were cut with the grain, so a 90-degree turn at the board fixes the texture.
- •No charcoal? A ripping-hot gas grill works, but the flavor is 60% of churrasco. Worth investing in lump charcoal if you do this often.
- •Serve with farofa (toasted manioc flour), grilled pineapple, and a sharp vinaigrette of tomato, onion, parsley.
- •If your fat cap flares too aggressively, slide the skewers to the edge for 30 seconds, not off the grill entirely.
Reserve the cap from this season's harvest
Picanhas come off in limited quantity each season. Get yours early.