How to Grill Picanha | Step-by-Step With Video

If you want restaurant-style Brazilian steak at home, grilling is the most authentic way to cook picanha. How to grill picanha the right way? The fat cap melts slowly, keeping the meat juicy and full of rich, buttery flavor.

What makes this guide different?
Unlike most YouTube or BBQ blog posts, this is a complete written + video hybrid — so you can follow step-by-step instructions and watch exactly how it’s done.

Quick Answer: To grill picanha perfectly, keep the fat cap on, start fat-side down over medium-high heat (400°F / 204°C), cook to 130–135°F (54–57°C), rest, and slice against the grain.

🎥 Watch: How to Grill Picanha (Step-by-Step Video)

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Video Summary:
In this short tutorial, you’ll see how to:

• Score and season the fat cap

• Skewer the picanha into a “C” shape (Brazilian-style)

• Grill fat-side down first, then sear the other side for that golden crust

🧂 Step-by-Step Grilling Guide

Prep Time: 15 min Cook Time: 45–60 min Difficulty: Easy

1️⃣ Trim & Score the Fat Cap

• Keep the fat cap about ½ inch thick — it’s the key to moisture and flavor.

• Lightly score the surface with shallow cuts. This helps the fat render evenly.

• Tip from BBQGuys: scoring also prevents the fat from curling up as it cooks.

2️⃣ Season Generously

• Sprinkle coarse sea salt, cracked black pepper, and optional garlic powder.

• In Brazil, simplicity is key — salt alone often does the trick.

• Let it sit for 15 minutes at room temperature so the salt begins to draw in flavor.

3️⃣ Shape & Skewer

• Slice the meat into thick 2-inch strips across the grain.

• Fold each strip into a “C” shape, fat side facing out.

• Push a metal skewer through each piece to hold it together.

4️⃣ Set Up the Grill

• Charcoal grill: Build a two-zone fire (hot and medium).

• Gas grill: Preheat to 400 °F (204 °C) on high heat, then lower one side for indirect cooking.

• Add a small wood chunk (oak or hickory) for smoky flavor if desired.

5️⃣ Start Fat-Side Down

• Place the picanha fat-side down over indirect heat first.

• Grill for 35–45 minutes, turning occasionally, until fat starts to render.

• According to Over the Fire Cooking, slow rendering prevents flare-ups and keeps the meat tender.

6️⃣ Sear to Finish

• Move to direct heat and grill 3–4 minutes per side.

• Internal temperature should reach 130–135 °F (54–57 °C) for medium-rare.

• Rest for 10 minutes before slicing. Always cut against the grain.

7️⃣ Slice & Serve

• Slice thinly so every piece gets a bit of crust and juicy center.

• Serve with chimichurri, garlic butter, or simply a sprinkle of sea salt.

🌎 Regional Grilling Tips (USA | Canada | Australia)

🇺🇸 USA: Ask your butcher for “Top Sirloin Cap with fat on.” Many U.S. stores trim it off, so specify clearly.
🇨🇦 Canada: Use gas or pellet grills; colder climates may need longer preheat times.
🇦🇺 Australia: Picanha is trending fast — often labeled “Rump Cap.” Charcoal Weber kettles work beautifully for this cut.

⚙️ Quick Reference Temperature Chart

🧠 Expert Tips for Perfect Grilled Picanha

• Never remove the fat cap before cooking. It naturally bastes the meat.

• Use coarse salt only. Fine salt can dry out the surface.

• Don’t flip too often. Let the crust form first.

• Rest before slicing. This locks in juices for that signature Brazilian tenderness.

🍳 How to Cook Picanha 5 Ways

(Grill • Oven • Pan • Smoker • Sous Vide)

This section unifies every major cooking method into one comprehensive resource — closing the biggest content gap on Google and YouTube.

🔥 1. Grilling Picanha (Brazilian Churrasco Style)

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The grill remains the most authentic way to enjoy picanha. Fat rendering, smoky flavor, and crisp crust make it unbeatable for flavor and presentation.

🍽️ 2. Oven-Roasted Picanha (Easy & Foolproof)

If you don’t have a grill, no problem! The oven method gives tender, evenly cooked picanha with a golden-brown crust — and you don’t even need fancy tools.

Step-by-Step Guide

1️⃣ Preheat Oven:
Set your oven to 400 °F (204 °C).

2️⃣ Prepare the Cut:
Score the fat cap lightly in a crosshatch pattern. Rub with coarse salt, pepper, and a touch of olive oil.

3️⃣ Sear First (Optional):
Quickly brown the fat side in a hot skillet for 2 minutes to start rendering.

4️⃣ Roast Fat-Side Up:
Place picanha fat-side up on a wire rack in a roasting pan. Cook for 45–55 minutes, or until internal temperature hits 130 °F (54 °C) for medium-rare.

5️⃣ Rest Before Slicing:
Let the roast rest for 10 minutes before cutting against the grain.

Pro Tip: Add garlic cloves or fresh rosemary under the rack — as the fat melts, it drips over the herbs for an aromatic finish.

✅ Result: Buttery, juicy slices with crisp edges — perfect for Sunday dinners.

🍳 3. Pan-Seared Picanha (Quick Weeknight Option)

When time is short, pan-searing is the fastest way to get rich flavor and a caramelized crust.

Step-by-Step Guide

1️⃣ Slice First:
Cut the picanha into 1-inch steaks, keeping a thin layer of fat attached.

2️⃣ Heat Pan:
Use a cast-iron skillet or heavy pan over medium-high heat. Add a drop of oil.

3️⃣ Sear Fat Side First:
Cook the fat side down for 3 minutes to render some fat.

4️⃣ Cook the Other Side:
Flip and cook 2–3 minutes per side, depending on doneness.

5️⃣ Butter Baste (Optional):
Add a spoon of butter, garlic, and herbs. Tilt the pan and baste for 30 seconds.

6️⃣ Rest & Slice:
Let the steaks rest for 5 minutes before slicing thinly.

💡 Quick Tip: For a smoky edge indoors, sprinkle a touch of smoked paprika or use finishing salt like Maldon.

💨 4. Smoked Picanha (Deep Flavor & Tender Texture)

If you love BBQ, smoked picanha will blow you away. Slow smoking infuses the beef with layers of flavor while keeping it incredibly juicy.

Step-by-Step Guide

1️⃣ Preheat Smoker:
Set your smoker to 250 °F (121 °C).

2️⃣ Season Simply:
Use coarse salt and pepper — smoke adds most of the flavor.

3️⃣ Fat Side Up:
Place picanha fat-side up so the melting fat bastes the meat.

4️⃣ Add Wood:
Use oak, pecan, or cherry wood for mild smoke.

5️⃣ Smoke Time:
Cook for 2–2.5 hours until internal temperature reaches 130–135 °F (54–57 °C).

6️⃣ Optional Sear:
Finish over direct heat for 2 minutes per side to crisp the fat.

✅ Result: A smoky, tender roast with a mahogany crust — perfect for BBQ platters or tacos.

🥩 5. Sous-Vide Picanha (Perfect Precision Every Time)

Sous-vide cooking gives unmatched control — every slice stays evenly cooked edge to edge.

Step-by-Step Guide

1️⃣ Set the Sous-Vide Bath:
Preheat water to 133 °F (56 °C) for medium-rare.

2️⃣ Prepare & Seal:
Season with salt and pepper, then seal in a vacuum bag with a bit of butter or olive oil.

3️⃣ Cook Slowly:
Immerse bag and cook for 2 hours.

4️⃣ Sear to Finish:
Remove, pat dry, and sear both sides in a hot skillet or on a grill for 1 minute each to form a crust.

✅ Result: Juicy, fork-tender slices with zero risk of overcooking.

🔥 Quick Comparison Table

🧠 Pro Tips for Any Cooking Method

• Always rest picanha before slicing — it lets juices redistribute.

• Slice against the grain for tenderness.

• Never over-trim the fat cap — it’s flavor gold.

• Keep seasoning simple; salt brings out the meat’s true richness.

• Use a meat thermometer for accuracy — no guessing!

🔥 Visual Cooking Time & Temperature Chart

(for Grill, Oven, Smoker, Pan, and Sous-Vide)

Grilling remains the most iconic and flavorful method, so we’ll start there. Understanding temperatures helps you cook picanha perfectly every time, whether you’re using charcoal, gas, or cast iron.

🥩 How to Grill Picanha: Cooking Time & Temperature Guide

✅ Pro Grill Tip:
Always place the fat cap facing the heat first, allowing it to slowly render and baste the meat. Once it’s golden, flip and finish over high heat for a crispy, flavorful crust.

💡 Grill Doneness Visual Chart

👉 Tip: Most Brazilian grill masters recommend medium-rare for the best texture and natural beef flavor.

🔥 Quick Visual Summary

In Simple Terms:

• Grill = Most authentic flavor

• Smoker = Deep BBQ aroma

• Oven = Reliable and simple

• Pan = Fast and caramelized

• Sous Vide = Scientific precision

Each method has its own charm, but when people ask “How to Grill Picanha”, they’re searching for that perfect balance of smoky crust, juicy center, and golden fat cap — exactly what this guide delivers.

🧾 Global Serving Ideas

🌎 Brazil: Slice from skewers and serve with farofa or chimichurri.
🇺🇸 USA: Pair with garlic mashed potatoes or grilled corn.
🇦🇺 Australia: Serve with roasted veggies and red wine butter sauce.

🧂 Final Takeaway

Whether you’re a backyard BBQ lover or a home cook chasing perfection, mastering how to grill picanha means understanding heat, patience, and fat rendering. With the right temperature and timing, you’ll unlock Brazil’s most beloved steak — crispy on the outside, tender in the middle, and rich with buttery flavor.

🧠 FAQ: How to Grill Picanha

Q1: What’s the best way to grill picanha for beginners?

👉 Start simple. Use a gas or charcoal grill and cook over medium-high heat (400°F / 204°C). Keep the fat cap on, start fat-side down, and let it render slowly before flipping. This creates tender, juicy meat with a smoky crust — perfect for first-timers.

Q2: Should I grill picanha fat-side up or down?

👉 Begin fat-side down to slowly melt and render the fat, basting the meat naturally. Then flip once to brown the other side and build that iconic golden crust. This two-step process enhances both flavor and tenderness.

Q3: Do you need to marinate picanha before grilling?

👉 Traditionally, no marinade is needed. Authentic Brazilian churrasco uses only coarse salt — letting the beef’s natural flavor shine. If desired, add pepper or garlic oil after grilling, not before.

Q4: Can I cook picanha without a grill?

👉 Absolutely! You can make picanha in the oven, smoker, or cast-iron pan. The oven method is easiest for beginners — bake at 400°F (204°C) until the internal temp hits 130–135°F (54–57°C) for medium-rare.

Q5: What’s the ideal internal temperature for grilled picanha?

👉 For medium-rare perfection, aim for 130–135°F (54–57°C). Use a meat thermometer to check doneness without cutting into the steak. Always rest the meat for 10 minutes before slicing to lock in juices.

Q6: Can I grill picanha on a gas BBQ instead of charcoal?

👉 Yes, gas grills work great. Set one side to high heat for searing and the other to low for indirect cooking. This mimics the traditional churrasco-style slow roast while keeping control of temperature.

Q7: How long does picanha take to grill?

👉 Cooking time depends on thickness and method. For a 2–3 lb (1–1.5 kg) picanha:

• Grill: 45–60 minutes total

• Smoker: 2–3 hours at 250°F (121°C)

• Oven: 50–55 minutes at 400°F (204°C)

Always rest before slicing for the best bite.

Q8: Do I cut picanha before or after grilling?

👉 Keep it whole for even cooking, then slice thinly against the grain after resting. If skewering for churrasco-style, cut into thick wedges (about 2 inches) before grilling.

Q9: How do I know when picanha is done without a thermometer?

👉 Gently press the steak:

• Soft = Rare

• Springy = Medium-Rare

• Firm = Medium-Well
  Still, a thermometer is best for accuracy and consistency.

Q10: Can I grill picanha from frozen?

👉 It’s best to thaw completely in the refrigerator first. Frozen meat cooks unevenly and may dry out before reaching safe internal temperature.

Q11: What wood or charcoal is best for grilling picanha?

👉 Use hardwood lump charcoal or oak wood chunks for authentic Brazilian flavor. Avoid lighter fluid — it affects taste. Instead, use a chimney starter for clean heat.

Q12: Why does picanha have a thick fat cap?

👉 The fat cap protects the meat during grilling, keeping it moist and flavorful. As it melts, it bastes the beef naturally — that’s the secret behind picanha’s buttery, rich taste.

Q13: Can I season picanha with more than salt?

👉 Yes, but less is more. Try a mix of sea salt, cracked pepper, and garlic butter after cooking. The natural beef flavor should stay front and center.

Q14: Should I rest picanha after grilling?

👉 Definitely. Let it rest 10–15 minutes before slicing. This allows juices to redistribute, keeping each bite tender and full of flavor.

Q15: What’s the difference between picanha and sirloin?

👉 Picanha comes from the top sirloin cap, but it’s not the same as sirloin steak. The fat layer and triangular shape make picanha juicier, richer, and more flavorful when grilled.

✅ Bonus Tip 

For the best results, always grill picanha with the fat cap intact, start fat-side down, and cook to 130–135°F for medium-rare. Rest before slicing against the grain for authentic Brazilian churrasco perfection.

🔗 References

1️⃣ Over the Fire Cooking
Post: Grilled Picanha (Brazilian Steak)
URL: 🔗 https://overthefirecooking.com/grilled-picanha/

2️⃣ Hey Grill Hey
Post: Grilled Picanha (Brazilian Steak)
URL: 🔗 https://heygrillhey.com/picanha-steak/

3️⃣ GrillGirl
Post: How to Grill Picanha or Coulotte Steak
URL: 🔗 https://grillgirl.com/2021/03/how-to-grill-picanha-or-coulotte-steak/

4️⃣ ThermoWorks Blog
Post: Picanha Steak: Perfect Temps for a Delicious Cut
URL: 🔗 https://blog.thermoworks.com/beef/picanha-steak-perfect-temps-for-a-delicious-cut/

5️⃣ GrillMomma
Post: Grilled Picanha (Rump Cap/Top Sirloin Cap)
URL: 🔗 https://grillmomma.com/grilled-picanha-rump-cap-top-sirloin-cap/

6️⃣ BBQing With the Nolands
Post: Grilled Picanha
URL: 🔗 https://bbqingwiththenolands.com/grilled-picanha/