Why You’ll Love This Recipe

If you’re looking for a flavorful steak that’s easy to prepare and sure to impress, this grilled picanha steak is exactly what you need. The picanha cut, often referred to as the “rump cap,” is known for its tenderness and incredible flavor. Grilling it brings out a smoky char while keeping the inside juicy and succulent. This recipe is simple, relying on just a few ingredients to let the beef shine, and it works for any occasion, whether you’re hosting a BBQ or enjoying a quiet dinner at home. It’s a steak lover’s dream come true!

Ingredients

2 pounds of picanha steak (preferably with fat cap on)
2 tablespoons of olive oil
2 teaspoons of kosher salt
1 teaspoon of black pepper
2 garlic cloves, minced
1 teaspoon of dried oregano (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your grill to high heat. If using a charcoal grill, let the coals burn down to a medium-high temperature for direct grilling.
Rub the picanha steak with olive oil, then season generously with kosher salt, black pepper, minced garlic, and oregano (if using). Make sure to coat all sides of the meat evenly.
Place the steak on the grill, fat side up, and cook for about 4–5 minutes on each side for medium-rare. Adjust the time depending on your preferred level of doneness.
Once cooked to your liking, remove the steak from the grill and let it rest for 5 minutes before slicing.
Slice the picanha against the grain into thin strips and serve.

Servings and timing

Servings: 4-6
Preparation time: 10 minutes
Grill time: 10-15 minutes
Resting time: 5 minutes

Variations

Spicy Picanha: Add a pinch of red pepper flakes or chili powder to the seasoning mix for a little heat.
Herb Infused: Try using fresh herbs like rosemary or thyme for added fragrance and flavor.
Garlic Butter: For extra richness, top your picanha slices with a dollop of garlic butter just before serving.
Smoked Picanha: For a smoky twist, use wood chips or a smoker box on your grill for that signature smokiness.

Storage/Reheating

Storage: If you have leftover picanha, wrap it tightly in plastic wrap or foil and store it in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, slice the picanha and place it in a skillet over medium heat with a small amount of olive oil or butter to help keep the meat juicy. Alternatively, you can warm it in the oven at 350°F (175°C) for about 10 minutes until heated through.

FAQs

1. What is picanha steak?

Picanha is a popular Brazilian cut of beef known for its tender texture and rich flavor, typically grilled with the fat cap on.

2. Do I need to remove the fat from the picanha steak before grilling?

No, the fat cap is essential for flavor and juiciness. It helps keep the steak moist during grilling, adding extra richness to each bite.

3. How do I know when my picanha steak is done?

For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). You can use a meat thermometer to check, or simply press on the steak to gauge its firmness.

4. Can I cook picanha in the oven instead of grilling it?

Yes, you can roast picanha in the oven at 400°F (200°C) for 20-25 minutes, or until it reaches your desired level of doneness. Be sure to sear it on the stove first to develop a nice crust.

5. Is picanha the same as sirloin?

Picanha is a cut from the top of the sirloin, but it is distinct due to the fat cap. While they are related, picanha offers a different texture and flavor profile.

6. What should I serve with picanha?

Picanha pairs wonderfully with traditional Brazilian sides such as rice, beans, farofa (toasted cassava flour), or a simple salad.

7. Can I marinate picanha before grilling?

While picanha is delicious with just salt and pepper, you can marinate it for a few hours if you prefer a more flavorful steak. However, keep in mind that marinating may change the steak’s natural taste.

8. What grill temperature is best for cooking picanha?

Grill the picanha over medium-high heat, around 450°F (232°C), for the best results. This ensures a nice sear while keeping the interior juicy.

9. How do I slice picanha?

Slice picanha against the grain into thin strips for the most tender bites. This helps to break down the muscle fibers, making the steak easier to chew.

10. Can I cook picanha on a stovetop?

Yes, you can pan-sear picanha in a hot skillet on the stovetop for 4-5 minutes on each side for a delicious result.

Conclusion

Grilled picanha steak is a simple yet impressive dish that delivers on both flavor and tenderness. With minimal seasoning and a quick cook time, it’s an excellent choice for a weeknight dinner or a BBQ with friends. The juicy, tender texture combined with the crispy fat cap makes every bite unforgettable. Whether you’re new to picanha or a seasoned pro, this recipe will surely become a staple in your grilling repertoire.

Grilled Picanha Steak

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Grilled Picanha Steak is a mouthwatering Brazilian-style steak featuring a juicy, well-marbled cut of beef grilled to perfection. This picanha steak recipe is simple yet flavorful, highlighting the rich taste of the meat with minimal seasoning. Ideal for BBQs or special dinners, this grilled picanha steak is a must-try for steak lovers seeking an unforgettable bite.

Author: Laura

Ingredients

2 pounds of picanha steak (preferably with fat cap on)

2 tablespoons of olive oil

2 teaspoons of kosher salt

1 teaspoon of black pepper

2 garlic cloves, minced

1 teaspoon of dried oregano (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your grill to high heat. If using a charcoal grill, let the coals burn down to a medium-high temperature for direct grilling.
Rub the picanha steak with olive oil, then season generously with kosher salt, black pepper, minced garlic, and oregano (if using). Coat all sides evenly.
Place the steak on the grill, fat side up. Grill for 4–5 minutes per side for medium-rare, adjusting time based on your preferred doneness.
Remove from grill and let it rest for 5 minutes.
Slice the picanha against the grain into thin strips and serve.

Notes

For extra flavor, try adding a pinch of red pepper flakes or fresh herbs like rosemary.
For a smoky twist, use wood chips or a smoker box.
Top with garlic butter for added richness.
Always slice against the grain for maximum tenderness.