The SECRET to PERFECTLY Grilled Picanha Every Time
If you have not tried out this incredible cut of beef, then you my friends are missing out! We answer the burning questions: How long does it take to grill a picanha? Is picanha good for grilling? What kind of meat is picanha? and What is the best way to cook picanha?
Things to know:
What is picanha?
Picanha is a prized triangular cut of beef from the top of the rump, widely celebrated as the king of Brazilian barbecue. Known in the U.S. as the top sirloin cap or culotte, it features a thick, defining layer of fat that melts and self-bastes the meat over an open flame.
Is picanha a good cut of meat?
Yes, picanha is widely considered an exceptional cut of meat. Famed as the king of Brazilian steakhouse barbecue (churrasco), it combines a deep, robust beef flavor with a thick layer of fat that bastes the meat as it cooks.
Is picanha better than ribeye?
Whether picanha is better than ribeye depends on your taste. Picanha is leaner with a clean, deep beef flavor and a thick external fat cap. Ribeye has heavy internal marbling for a rich, buttery taste. Picanha often costs less and offers great value, while ribeye delivers maximum juiciness without needing trim work.
Why is picanha so cheap?
Picanha is affordable because it comes from the top sirloin (the rump), a hard-working muscle group traditionally classed as a cheaper, secondary cut. Traditional American butchery usually chops this area into cheaper roasts or trims the signature fat cap off for ground beef, keeping its market value low compared to premium steaks like ribeye.
Does picanha taste like steak?
Yes, picanha is a steak—specifically, it is the top sirloin cap (also known as the rump cap or culotte). It tastes intensely beefy like a traditional sirloin, but features a thick layer of fat that renders down during cooking to give it a rich, buttery juiciness comparable to a ribeye.
Ingredients:
Picanha roast (2-3 lbs)
Spiceology Gaucho Steakhouse seasoning
1. Liberally season the meat side of the roast with course sea salt and steak seasoning.
2. Place the roast, fat cap side down on an area of your grill where you can only hold your hand there for 10-12 second before you have to pull it away.
3. Once the top (meat) side of the piranha feels warm to the touch and the meat begins to weep liquid (should take around an hour), flip the roast.
4. Remove from the grill once the internal temperature hits 130F. Loosely tent under foil and allow to rest at least 10 minutes.
5. Slice thinly against the grain and serve! Goes GREAT with Chimichurri! ENJOY!
Grilled Veggies:
Red Taters
2 lbs small red potatoes
1 lb whole Baby Bella mushrooms
1 medium sized red onion
1/2 cup EVOO (divided)
1 T coarse sea salt
1 T Spiceology’s Cowboy Butter
1. Quarter the potatoes and mushrooms and add to a grilling basket.
2. Cut the onion into 1” by 1” pieces and add to the grilling basket.
3. Coat the veggies in the basket with EVOO (about 1/4 cup).
4. Place the basket on the grill in a place where the potatoes will cook and soften, but not char (indirect cooking).
5. Once the potatoes are soft (about 40ish minutes), transfer the contents of the basket into a dutch oven with 2 sticks of butter.
6. Drizzle in another 1/4 cup of EVOO, the course sea salt and Cowboy Butter. Then stir to mix.
7. Place the Dutch Oven on the grill. Allow to cook for another 30 minutes. Serve and ENJOY!
Equipment used:
Sunterra Argentine Brasero Grill
Gladiator Series Chef & Utility Knife 7”
Valhalla Series Bull-Nose Butcher Knife 10”
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