Open Fire Cooking | Picanha Grilling Technique Revealed
Picanha is a flavorful and popular cut of beef from the top of the rump, also known as sirloin cap or rump cap in the U.S., prized in Brazilian cuisine for its rich flavor and tender texture, enhanced by a thick fat cap that bastes the meat as it cooks. It’s traditionally skewered and grilled with coarse salt, but can also be roasted or pan-seared, and is often served sliced thinly off the skewer.
Things to know:
Why is picanha not popular in America?
Picanha wasn’t popular in America due to traditional butchery breaking down the rump cap (sirloin cap) into other cuts, American preference for heavily marbled steaks like ribeye, and unfamiliarity with the specific texture and fat cap of picanha; however, it’s gaining popularity through Brazilian steakhouses, social media, and butchers educating customers.
Is picanha an expensive cut?
Picanha is also relatively affordable, though it might be pricier in the States just because it’s uncommon.
Is picanha better than ribeye?
Neither picanha nor ribeye is objectively “better”; they offer different steak experiences, with ribeye known for rich, buttery tenderness from abundant marbling, while picanha (top sirloin cap) provides a cleaner, beefier flavor with a significant fat cap for juiciness, though it’s leaner overall and requires careful cooking to avoid toughness. Your preference depends on whether you want a fatty, melt-in-your-mouth steak (ribeye) or a leaner, flavorful cut with a distinct fat layer (picanha).
How is picanha traditionally cooked?
Traditionally, picanha is cooked Brazilian churrasco-style on a charcoal grill, cut into C-shaped slices, skewered, seasoned simply with coarse salt, and grilled over fire, rotating for an even crust on the fat cap while keeping the inside juicy, often aiming for medium-rare (around 120°F/52°C) before resting and slicing against the grain. This recipe will work on any charcoal or gas grill. No rotisserie needed!
Ingredients
1 or 2 piranha roasts (they typically weight 2-3 lbs)
salt and pepper
1. Preheat your grill for indirect cooking. For our Argentine Brasero grill, that means setting the grill height to where you can keep your hand over the surface to about 10-12 seconds.
2. Brush the steak with olive oil and season liberally with the Guacho Steakhouse seasoning mix. Let the steak rest at room temperature for at least 30 minutes before grilling.
3. Grill the steak with indirect heat until the internal temp is about 115F, basting every 10 minutes with either the Spritz King, salmuera or both like we did.
4. Sear the steak on high heat for 1 1/2 to 2 minutes per side. Remove the steaks from the grill and let it rest for 10 minutes.
5. Slice the steak against the grain into thin strips. Spread the Cajun butter bourbon sauce over the steak strips and serve immediately. ENJOY!
Equipment used:
Sunterra Argentine Brasero Grill
G & F Products 25619 2020 23 Inch Long 5/8 Inch Wide 2mm Thin Stainless Steel BBQ Skewer
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