This picanha recipe brings the bold, beefy magic of Brazilian steak straight to your home kitchen or backyard grill. Picanha—also called sirloin cap or rump cover—is a favorite at Brazilian steakhouses, and for good reason. That fat cap? Pure flavor gold.
I first tried it at a backyard BBQ in São Paulo. One bite of that juicy, flame-grilled beef and I was hooked. Just salt, fire, and great meat—nothing fancy, just perfect.
You don’t need to fly to Brazil or book a steakhouse to make it. I’ll show you how to slice, season, and grill it just like they do in a churrascaria. No stress, no fluff—just seriously good steak.
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Table of contents
Ingredients & Simple Substitutes
Alright, let’s break down what you need to make this picanha recipe happen. Spoiler alert: it’s not much. That’s the beauty of it—great meat, a little seasoning, and heat. That’s it.
Main Ingredients:
- Picanha meat (aka sirloin cap, rump cap, or top sirloin cap) – Look for a cut with a thick fat cap still on. That’s key.
- Kosher salt or coarse sea salt – Big flakes only. No table salt here.
- Brazilian steak seasoning – You can use store-bought or mix up your own (recipe below).
Tip: Ask your butcher for picanha by name, or tell them you’re looking for a “top sirloin cap with fat on.” It’s worth hunting down.
DIY Brazilian Steak Seasoning (Optional but Amazing)
Mix together:
- 1 tbsp Kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp smoked paprika
- 1 tbsp ground coriander
- 1 tbsp mustard powder
Optional add-ins:
- 1 tsp cayenne (for heat)
- 1 tsp sugar (for balance)
You can also use this mix on beef, chicken, shrimp, even roasted veggies. Make a jar and keep it handy!
Substitutions (In Case You’re in a Pinch)
- No Picanha? Try tri-tip or strip steak—they’re the closest cousins.
- No Brazilian seasoning? A mix of just salt, pepper, garlic powder, and paprika still gets you 90% there.
- Watching sodium? Cut the salt and bump up the spices.
Coming up: the few simple tools you’ll need to cook this beauty right. Spoiler: no fancy gadgets required.
Equipment You Actually Need
Let’s keep it real—you don’t need a full-blown churrasco pit to cook a great picanha steak at home. Whether you’ve got a gas grill, a stovetop, or just an oven, you’re covered.
Here’s what you’ll need:
Must-Have Tools:
- Sharp knife – You’ll be slicing the meat with the grain. A good blade makes this way easier.
- Sheet pan or cutting board – For prepping and resting the steak.
- Tongs – You’ll want to flip the steak without stabbing it. Keep those juices where they belong.
Optional but Awesome:
- Metal skewers – If you want that traditional Brazilian folded-steak-on-a-stick vibe.
- Grill – Charcoal or gas both work great. Aim for high heat, around 400°F.
- Cast iron pan or grill pan – For stovetop searing if grilling isn’t an option.
- Oven broiler – Works like a charm if you’re staying indoors.
No grill? No worries. You can still make this indoors and get that rich, crusty sear. The fat cap takes care of the rest.
Next up, let’s talk about where to buy the best picanha meat—and what to know before you fire it up.
Tips & Where to Buy Picanha
Before you get cooking, here are a few quick tips to make sure your picanha recipe turns out juicy, flavorful, and full-on churrasco-level amazing.
Pro Tips Before You Start:
- Plan ahead. Picanha is best when you give it time to come to room temp before cooking—about 30 minutes on the counter should do.
- Don’t trim the fat cap. Seriously. That thick layer of fat? It’s not there for looks. It bastes the meat as it cooks and adds a deep, beefy flavor you just can’t fake.
- Slice with the grain. This is important. You’ll cut the picanha into thick strips with the grain before cooking, and then slice against the grain when serving. Sounds weird, but trust me—it makes a difference.
Where to Find Picanha Meat:
Depending on where you live, it might take a little hunting—but it’s totally worth it. Here’s where to look:
- Local butcher shops – Ask for “top sirloin cap” or “picanha” and make sure it comes with the fat cap still on.
- Latin American or Brazilian grocery stores – They often carry it, especially around weekends.
- Online meat shops – Sites like Snake River Farms, Porter Road, or ChopBox usually have high-quality cuts and will ship straight to your door.
Bonus tip: If you can’t find picanha, a well-marbled tri-tip or strip steak can hold you over. It won’t be quite the same, but it’ll still be delicious.
Alright, your meat is ready, your tools are set—now let’s get to the good part: how to cook picanha from start to finish.
Step-by-Step: How to Cook Picanha Like a Brazilian Grillmaster
Alright—this is where the magic happens. Whether you’re team charcoal, gas grill, oven broiler, or stovetop cast iron, this picanha recipe is flexible. The key is slicing it right, seasoning it simply, and cooking it hot and fast.
Let’s break it down.
SLICE: Cut It With the Grain
Grab your sharp knife and lay the picanha steak fat-side down.
- Cut it into 1-inch thick strips, following the grain of the meat.
- Each strip should have a layer of that gorgeous fat on top. Keep it!
Slicing with the grain now means you’ll cut against it later for tender, buttery bites.
SEASON: Go Generous or Go Home
This is not the time to be shy.
- Rub each strip with coarse salt (or kosher salt).
- Add a nice coat of Brazilian steak seasoning (see Part 2 for the DIY blend).
Optional: Rub with a little neutral oil first to help it stick and build a better crust.
SKEWER: Traditional Style (Optional)
If you’re going full churrascaria mode:
- Fold each strip into a “C” shape, fat side out.
- Thread them onto long metal skewers, just like they do at Brazilian steakhouses.
No skewers? No problem. Just lay them flat on the grill or pan.
GRILL: Fire It Up
Preheat your grill to 400°F (high heat). Clean and oil the grates.
Then cook your brazilian picanha like this:
- Medium Rare: 10 minutes total (5 minutes per side)
- Medium: 15 minutes total (flip three times)
- Well Done: 20 minutes total (flip four times)
Keep flipping to build that beautiful crust while keeping the inside juicy.
No Grill? No Problem.
Broiler Method:
- Preheat your oven broiler on high.
- Place the meat on a wire rack over a pan.
- Broil 8–10 minutes per side, depending on thickness and doneness.
Stovetop Cast Iron:
- Heat a cast iron skillet until screaming hot (don’t skip the preheat).
- Sear each strip, fat side down first, about 4–5 minutes per side.
- Use tongs to hold the fat side against the pan for a minute or two to crisp it up.
Rest & Slice
After cooking, rest the steak for 5–10 minutes on a board or plate loosely covered with foil.
Then—and this is important—slice against the grain before serving.
Bonus tip: Want leftovers? These slices reheat well in the oven at 275°F or tossed in a hot pan for 1–2 minutes per side.
What to Serve With Picanha
You’ve nailed the picanha recipe—juicy steak with a crispy fat cap, grilled to perfection. Now let’s build a plate that does it justice.
Brazilian cuisine is all about balance: bold meat, bright salsas, comforting rice, and a few veggie sides to lighten things up. Here’s how to turn your steak into a full-blown churrasco-style feast.
🇧🇷 Classic Brazilian Side
Feijão (Rice & Beans)
No Brazilian meal is complete without rice and black beans. The creamy beans and fluffy white rice are perfect for soaking up those meat drippings.
Pro tip: Add a bay leaf and a bit of garlic to the beans for that authentic flavor.
Tomato & Onion Salsa (Vinagrete)
Think of it like a Brazilian pico de gallo—diced tomatoes, red onion, vinegar, olive oil, and parsley. Bright, tangy, and perfect with grilled meat.
Cilantro Chimichurri
A herby, garlicky sauce that cuts right through the richness of the picanha steak. Bonus: it doubles as a marinade for other proteins.
Couve Mineira (Kale with Bacon)
Sautéed collard greens or kale with garlic and crispy bacon bits. Simple, smoky, and oh-so-good. For an easy version, try this:
Easy Collard Greens and Ham Hocks
Hearts of Palm Grati
This creamy, cheesy side is a favorite in Brazilian steakhouses. If you can find hearts of palm, they’re worth the splurge.
Fresh Salads to Keep It Light
Balance that rich steak with something cool and crunchy:
- Cucumber Tomato Salad
- Broccoli Raisin Salad
- Deviled Eggs Recipe – Great for parties!
Drinks That Pair Perfectly
If you really want to channel those Brazilian backyard vibes, serve your picanha with an ice-cold caipirinha.
Here’s the recipe:
Caipirinha – Brazil’s Classic Cocktail
Want to Mix It Up?
For a tropical twist, serve picanha with these fruity mains or sides:
FAQs & Quick Tips
Yes, but it’s best fresh. Keep it warm in a low oven (200°F) and slice just before serving.
Use the oven—275°F for 15–30 minutes, flipping a few times. Skip the microwave!
Totally. Freeze raw or cooked picanha steak for up to 9 months. Defrost overnight in the fridge.
Try tri-tip, strip steak, or top sirloin roast. Same prep, still delicious.
Yes! Use it on beef, chicken, shrimp—even veggies or coconut chicken rice bowls.
Brazilian Picanha Recipe
- Total Time: 30 minutes
- Yield: 4–6 serving 1x
Description
Juicy and tender Brazilian Picanha grilled or seared to perfection—seasoned simply with salt and a bold DIY steak rub. A carnivore’s dream!
Ingredients
- 2–3 lb picanha steak (sirloin cap with fat cap)
- 1 tbsp kosher salt or coarse sea salt
- 2 tbsp Brazilian steak seasoning (see below)
- Optional: 1 tbsp oil (for crust)
- Brazilian Steak Seasoning (DIY Mix):
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp smoked paprika
- 1 tbsp coriander
- 1 tbsp mustard powder
- Optional: 1 tsp cayenne or sugar
Instructions
- Cut picanha with the grain into 1-inch thick strips.
- Rub with salt and steak seasoning. Oil is optional but helps with browning.
- Optional: Fold strips into a “C” shape and skewer them, fat side out.
- Preheat grill to 400°F.
- Grill times:
- Medium rare: 10 min (5 min/side)
- Medium: 15 min (flip 3x)
- Well done: 20 min (flip 4x)
- Alternative: Broil 8–10 min per side on high.
- Alternative: Sear in hot cast iron, 4–5 min per side. Crisp the fat cap too!
- Reheat: Oven at 275°F, flip every 5–10 min.
- Freeze: Raw or cooked, up to 9 months.
Notes
This dish shines with just salt and proper cooking technique. Skewering is optional, but traditional. Don’t skip crisping the fat cap!
- Prep Time: 10 minutes
- Cook Time: 10–20 minutes
- Category: Main Course
- Method: Grill
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 0g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 115mg
Final Bite: Bring Brazil to Your Table
And there you have it—the ultimate picanha recipe that brings bold Brazilian steakhouse flavor straight to your kitchen or backyard grill.
Whether you’re feeding your family on a Tuesday night or showing off at your next BBQ, this dish is a total crowd-pleaser. Simple ingredients, easy prep, and big flavor. What more could you ask for?
Tried it out? I’d love to hear how it went! Drop a comment below, share a photo, or tag @VirileRecipes on your favorite social platform.
Craving more? Check out these flavor-packed favorites next:
Happy grilling, and remember—fat cap up, tongs at the ready.
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