Grilled Picanha: Bold Brazilian Steak You Can Master at Home

Grilled picanha is one of those cuts that surprises folks the first time they try it. This Brazilian favorite, known for its juicy fat cap and bold flavor, has slowly found its way onto grills across the U.S. In this guide, we’ll break down everything you need to know about grilling picanha—how to pick it, prep it, and cook it right. Whether you’re a backyard beginner or seasoned with smoke, this article will walk you through the techniques and tips that make grilled picanha so special. Let’s get that fire going!

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Grilled Picanha: How I Found the Perfect Flame

A Dish That Brings Back the Fire

The first time I grilled picanha was during a supper club night. A friend had picked up a cut from a Latin market and asked, “Can we try this Brazilian thing?”

I didn’t know much about it back then, but the moment I saw that thick fat cap and that signature triangular shape, I was intrigued.

At first, I treated it like a sirloin—big mistake. I overcooked it. The texture was tough and chewy. Definitely not the experience I was hoping for.

The second time, I did things differently. I scored the fat, salted it heavily, and cooked it over an open flame. This time, I waited until the fat was crisp and the center reached a perfect medium-rare.

That’s when it all made sense. Grilled Picanha isn’t just another steak—it demands respect. The contrast of crisp, salty fat and tender beef is a real reward for anyone who pays attention to the fire.

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Why Grilled Picanha Is Worth It

Picanha, also known as top sirloin cap, is a prized cut in Brazil but often overlooked in U.S. butcher shops. It’s tender like sirloin, but the magic is in the fat cap. When cooked correctly, that fat bastes the meat while it sears, creating a juicy, flavorful bite in every slice.

Grilled picanha stands out because it doesn’t need marinades or sauces—just salt and heat. That simplicity is part of the appeal, especially when you’re hosting. It cooks relatively quickly, can be portioned easily, and feels like a special occasion without being complicated.

In fact, it’s one of my go-to dishes when I want to impress folks at my supper club without breaking a sweat. Just slice it into thick steaks or curl it into C-shapes on skewers and grill to medium-rare perfection.

How to Choose and Prepare Grilled Picanha

What to Look for in the Right Cut

Grilling picanha starts long before the fire—it begins at the butcher counter. In most U.S. stores, you won’t find it labeled “picanha,” so ask for top sirloin cap or rump cap. You want a whole, untrimmed roast, about 2.5 to 3 pounds, with a thick, unbroken layer of creamy white fat. That fat is essential. It melts and bastes the meat while grilling, locking in that signature beefy flavor. If the butcher offers to trim it, say no thanks.

Look for a cut with a slight curve and uniform thickness. Avoid any that are already sliced or trimmed of the fat cap. The muscle grain should be fine and consistent—it’s a tender cut, so you don’t want a lot of connective tissue.

In Asheville, I usually head to our Latin grocery or specialty butcher to find authentic cuts. Some online meat providers now stock picanha, too. Just make sure it’s labeled USDA Choice or Prime, and not just sirloin—those labels can be misleading.

How to Prep Picanha for Perfect Grilling

Once you’ve got the cut, prepping is simple—but there are a few key rules. First, do not remove the fat cap. That’s non-negotiable. Instead, score it in a shallow crosshatch pattern with a sharp knife—just deep enough to help the fat render and crisp. This prevents curling on the grill and improves flavor penetration.

Next: salt generously—about one tablespoon of kosher salt per pound. I keep it simple. No pepper, no marinade. Let the salt sit for 30 minutes to draw moisture to the surface, then pat it dry before it hits the grill.

You’ve got two main prep options:

1. Steaks: Slice against the grain into 1.5-inch thick steaks.
2. Skewered C-shapes: Cut with the grain into long strips, then bend into crescents and thread onto large skewers.

Both methods work great. Steaks give you more control, while skewers offer that authentic Brazilian rodízio experience. Either way, let the meat come to room temp for even cooking.

Grilling Methods That Make Grilled Picanha Shine

How to Grill Picanha Over Charcoal or Flame

Nothing beats the flavor of Grilled Picanha over real fire. The fat drips onto the coals, sending smoke up through the meat and giving it that perfect char and smoky aroma. If you’re using charcoal, set up a two-zone fire—coals on one side, cool zone on the other. That lets you sear the fat side first, then move it to indirect heat to finish slowly.

Place the scored fat side down directly over the coals. Let it sear for 4–5 minutes until golden and crisp, then flip to the meat side for another 2–3 minutes. After that, move to the indirect side and close the lid. Grill until internal temperature hits 130°F for medium-rare (use a thermometer—guessing never ends well).

For skewered picanha, stand the skewers vertically or balance them over open coals. Turn them every few minutes to get an even crust. The fat will baste the meat naturally, and that’s the beauty of this dish.

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Gas Grill Tips That Actually Work

If you’re using a gas grill, no shame there—just get to know your heat zones. Preheat on high, then turn one burner to low or off to create a cooler zone. Start the fat cap over high heat, fat side down, for that essential crisping. Then shift to indirect heat to finish cooking.

Use the lid to trap heat and create oven-like conditions. Keep a spray bottle nearby if flare-ups happen. Don’t walk away—fat on a gas grill demands attention.

Again, aim for 130°F in the thickest part for medium-rare. Let it rest for 10 minutes before slicing against the grain.

Serving Grilled Picanha: Slices, Sides, and Sauces

The Right Way to Slice Grilled Picanha

You’ve grilled it perfectly—now don’t ruin it with a dull knife or the wrong angle. Picanha should always be sliced against the grain, whether it’s grilled whole or as steaks. This keeps every bite tender. If you grilled it whole, let it rest at least 10 minutes, then slice thinly, across the grain, to keep that buttery texture.

If you used skewers, serve directly from the skewer like they do at Brazilian churrascarias—slice a few thin pieces, pass it around, then keep turning and carving.

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Best Sides to Serve With Grilled Picanha

Picanha is rich and deeply savory, so it needs contrast on the plate. Here are a few no-fuss sides that always work:

• Farofa (toasted cassava flour with butter and garlic)—a traditional Brazilian side.
• Grilled Veggies—zucchini, bell peppers, and red onions charred to bring sweetness.
• Simple White Rice—soaks up the meat juices beautifully.
• Black Beans or Feijão Tropeiro—hearty, earthy, and satisfying.

For dessert, keep it simple—something light like grilled peaches or a slice of cold watermelon. That combo brings the whole backyard vibe full circle.

Conclusion

Grilled picanha is a celebration of simple, bold flavors and old-school grilling. You don’t need fancy tools or exotic ingredients—just a good cut, hot fire, and a little patience. From sourcing the right piece of meat to slicing it at the table, every step matters. Whether it’s a casual cookout or a supper club special, Grilled Picanha always delivers.

For more fire-forward beef recipes, check out my classic-BBQ-recipes.

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