the Best Way to Cook Picanha - Brazilian Grilling Tips

Welcome to the world of Picanha, a true Brazilian grilling masterpiece! If you've been searching for the best way to cook picanha and truly capture that authentic churrasco flavor, you've come to the right place. This prized cut of beef, also known as Top Sirloin Cap or Rump Cap, stands out with its signature, glorious fat cap. This isn't just any fat; it's the secret ingredient that renders down, basting the meat as it cooks, infusing every bite with incredible juiciness and a rich, beefy flavor. Whether you're a seasoned grill master or just starting your journey into the art of cooking picanha steak, our step-by-step guide will help you transform this humble sirloin cap picanha into an unforgettable meal. Get ready to impress your friends and family with a taste of Brazil right in your backyard!

Ingredients

• 2-3 lbs Picanha (Top Sirloin Cap) – Look for a cut with a thick, even fat cap (about ½ to 1 inch thick) and bright red meat.
• 2-3 tablespoons Coarse sea salt or rock salt – This is key for authentic flavor!
• 1 teaspoon Freshly ground black pepper (to taste)
• Optional Seasoning Mix:
• 1 teaspoon Smoked paprika
• ½ teaspoon Garlic powder
• 4 tbsp unsalted butter
• 3 cloves garlic (minced)
• 1 tbsp fresh parsley (chopped)

Directions

1. Prepare the Picanha:
   1. Pat the Picanha dry with paper towels. This helps achieve a better sear.
   2. Using a sharp knife, score the fat cap in a crosshatch pattern, making sure not to cut into the meat itself. This helps the fat render evenly and prevents the steak from curling.
   3. Slice the Picanha against the grain into thick, 2-inch steaks. Each steak should have a generous portion of the fat cap.
   4. Generously season all sides of the steaks with coarse salt and black pepper. If using, sprinkle on the optional smoked paprika and garlic powder. Don't be shy with the salt on the fat cap!
2. Preheat the Grill:
   1. Set up your grill (charcoal or gas) for two-zone cooking: one side with medium-high heat (around 400°F) for searing, and another side with lower, indirect heat. This setup is ideal for thick cuts of steak like picanha.
   2. Clean your grill grates thoroughly to prevent sticking.
3. Grill the Picanha:
   1. Place the Picanha steaks fat-side down on the direct, medium-high heat. Sear for 5-7 minutes, or until the fat cap is beautifully rendered, crispy, and golden brown. This is where the magic happens!
   2. Flip the steaks and move them to the indirect heat zone. Cook for another 3-5 minutes per side, or until the internal temperature reaches your desired doneness. For a perfect medium-rare, aim for 130°F.
   3. Once cooked, remove the steaks from the grill and let them rest on a cutting board for 10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.
4. Make Garlic Butter:
   1. While the meat rests, melt the unsalted butter in a small saucepan over low heat.
   2. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
   3. Stir in the fresh chopped parsley.
   Serve:
   1. After resting, slice the Picanha steaks against the grain into ½-inch thick pieces. This is crucial for maximum tenderness.
   2. Drizzle the warm garlic butter over the sliced steaks.
   3. Serve immediately with your favorite sides like chimichurri, roasted vegetables, or a fresh salad. Enjoy your authentic Brazilian steak picanha!