Brazilian Picanha Recipes Churrasco and Garlic Butter Steak

If you love juicy, tender steak with a crispy golden crust, you’ll fall in love with Brazilian picanha recipes churrasco skewers and garlic butter steak , known for its bold flavor and melt-in-your-mouth texture.

In this guide, you’ll learn how to cook authentic picanha skewers, make the perfect garlic butter steak, and even explore five creative variations you can try at home.

🥩 What is Picanha?

Picanha (pronounced pee-KAN-yah) is a popular Brazilian beef cut that comes from the top sirloin cap, sometimes called the rump cap.
It’s easily recognized by its thick fat cap, which keeps the meat juicy and flavorful as it cooks.

In Brazil, picanha is the pride of backyard barbecues. It’s usually skewered into a “C” shape and roasted over charcoal flames until the outside is crisp and smoky while the inside stays pink and tender.

👉 Fun fact: In the USA and Canada, butchers often label this cut as top sirloin cap or culotte roast.

🧈 Why the Fat Cap Matters in Picanha

That fat cap isn’t just for looks — it’s a built-in flavor machine!
When you cook picanha fat-side down first, the fat slowly melts, coating the beef with buttery richness.
This creates that signature crispy crust you see in Brazilian churrascarias.

If you trim it too much, the steak loses its tenderness and signature taste.
So keep at least ¼ inch of fat when preparing your picanha.
Remember, fat equals flavor!

🥩 Churrasco-Style Picanha Skewers – Recipe #1

Ingredients List

• 1 whole picanha (about 3–4 lbs)

• 2 Tbsp coarse sea salt

• 1 Tbsp fresh black pepper

• Metal or wooden skewers (soaked if wood)

Step-by-Step Instructions

1. Slice the picanha into 1–1.5 inch thick steaks.

2. Fold each slice into a “C” shape with the fat cap on the outside.

3. Thread each piece onto a skewer, leaving space between them for even cooking.

4. Season both sides with sea salt and pepper.

5. Grill hot and fast over direct heat (450 °F / 232 °C) for 3–5 minutes per side.

6. Move to indirect heat until the internal temperature reaches 130–135 °F (54–57 °C).

7. Rest for 10 minutes before slicing thinly against the grain.

✨ Tip: Use coarse sea salt only — no fancy marinades needed! That’s how Brazilian grill masters do it.

📌 Recipe #2: Garlic Butter Picanha Steak

Ingredients

• 2 lbs picanha steak (sliced 1 inch thick)

• ½ cup unsalted butter

• 3 cloves minced garlic

• 1 Tbsp fresh parsley (chopped)

• 1 tsp kosher salt

• ½ tsp cracked black pepper

Instructions

1. Preheat your grill or cast-iron pan to medium-high heat.

2. Season the steak with salt and pepper.

3. Sear fat-side down for 2–3 minutes until golden and crispy.

4. Flip and cook the other side for 2–3 minutes more.

5. In a small skillet, melt butter and add garlic and parsley until fragrant.

6. Baste the steak with the garlic butter as it cooks.

7. Remove from heat when the internal temp hits 130 °F (54 °C) for medium-rare.

8. Rest for 10 minutes before serving so the juices stay inside.

🥄 Serve with extra garlic butter drizzled on top — it’s a Brazilian dream!

🔧 5 More Variations to Try

1. Smoked Picanha – Cook low and slow at 225 °F for a deep, smoky flavor.

2. Picanha with Chimichurri Sauce – Add fresh herbs, vinegar, and olive oil for a zesty kick.

3. Oven-Roasted Picanha – Bake at 375 °F until medium-rare and finish with a quick broil.

4. Air-Fryer Picanha Bites – Crispy on the outside, juicy inside (400 °F for 8 minutes).

5. Sous Vide Picanha – Cook precisely at 129 °F (54 °C), then sear for a golden crust.

🍽 Serving & Side Dish Ideas

A true Brazilian meal is never complete without classic sides:

• White rice and black beans (feijoada style)

• Farofa (toasted cassava flour)

• Fresh chimichurri or vinaigrette salad

• Grilled pineapple for a sweet finish

✅ Cooking Temperature & Doneness Guide (Printable Chart)

💡 Always let your picanha rest 10 minutes after cooking to lock in juices.

🕒 Time & Method Tips for USA, Canada & Australia

• USA: Use top sirloin cap or culotte cut; ideal for gas grills or charcoal.

• Canada: Try indoor grilling with a cast-iron pan in cold weather.

• Australia: Cook on a flat-top BBQ with coarse sea salt for authentic Brazilian flavor.

• Always check temperature with a digital meat thermometer for accuracy.

❓ Frequently Asked Questions

1. What is the best doneness for picanha?
   Medium-rare (130–135 °F) keeps it tender and flavorful.

2. Should I remove the fat cap before cooking?
   No — keep it for moisture and rich taste.

3. Can I cook picanha in an oven?
   Yes, bake at 375 °F until the desired temperature is reached.

4. What sides go with picanha?
   Farofa, rice, beans, and grilled veggies are traditional.

5. Is picanha the same as sirloin?
   It’s part of the sirloin but specifically the cap cut.

6. Can I marinate picanha?
   You can, but salt alone is classic Brazilian style.

7. What’s the safe temperature for beef?
   USDA recommends 145 °F (63 °C) minimum.

8. How do I make garlic butter for steak?
   Melt butter with minced garlic and parsley in a pan.

9. Can I cook picanha in an air fryer?
   Yes — 400 °F for 8–10 minutes gives great results.

10. Can I freeze cooked picanha?
    Yes, cool first, then store airtight for up to 2 months.

Final Thought:
Whether you’re grilling on a balcony in Canada, backyard in Australia, or sunny patio in California, these Brazilian Picanha recipes bring the taste of Rio to your table — crispy on the outside, juicy in the middle, and bursting with authentic flavor.