Brazilian Picanha Steak - Grill Churrasco

Welcome to the heart of Brazilian barbecue, where every sizzle tells a story and every bite is a celebration! If you've ever dreamt of mastering the `brazilian picanha steak`, you've come to the right place. Known as the king of `brazilian churrasco`, picanha is more than just a cut of beef; it's a cultural icon, a symbol of gathering, friendship, and the sheer joy of `grilling on open fire`.
Churrasco isn't just about cooking; it's an art form, a tradition passed down through generations of gauchos (Brazilian cowboys) who perfected the `art of grilling` over open flames. This definitive guide focuses on one irresistible recipe: authentic `Brazilian picanha churrasco`. We'll dive into how to choose the `best beef to barbecue`, prepare it perfectly, and master various cooking techniques to bring the `best brazilian barbecue` experience right to your backyard. Get ready to impress your friends and family with a taste of Brazil!

Ingredients

• 1 kg (about 2.2 lbs) of Picanha (rump cap)
• 1 tablespoon of coarse sea salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon smoked paprika
• 1 tablespoon ground coriander
• 1 tablespoon onion powder
• 1 tablespoon mustard powder

Directions

1. Prepare the Steak : Start by inspecting your `beef cuts picanha`. You want to leave that glorious fat cap completely intact – it's crucial for flavor and tenderness! Carefully slice the picanha against the grain into 1-inch (2.5 cm) thick slices. If using skewers, fold each slice into a "C" shape, fat side out, and thread onto the skewers.
2. Season : In a small bowl, mix the coarse sea salt, black pepper, garlic powder, smoked paprika, ground coriander, onion powder, and mustard powder. Generously rub this seasoning mix all over your picanha steaks. Don't be shy; the salt will help form that incredible crust!
3. Grilling (Traditional BBQ Method) : This is the classic way to enjoy `brazilian churrasco grill`.
   1. Preheat your grill or `charcoal grill` to high heat. You want it screaming hot!
   2. Place the skewered or sliced steaks directly over the heat, fat side facing the hottest part first if possible.
   3. Grill for 5-6 minutes per side for a perfect medium-rare. Keep an eye on the fat cap; it should render beautifully and crisp up. Adjust `cooking picanha steak` time as needed for your desired doneness.
   4. For the best results, aim for a juicy interior with a perfectly seared exterior.
4. Broiling (Alternative Method) : No outdoor grill? No problem! You can still get fantastic results.
   1. Preheat your oven's broiler to high.
   2. Arrange your seasoned picanha slices (or skewers) on a baking sheet.
   3. Broil for 8-10 minutes per side for medium-rare, keeping a close watch to prevent burning, especially on the fat cap.
5. Stovetop (Cast Iron Method) : For a quick and easy indoor option, a cast iron pan works wonders.
   1. Heat a heavy cast iron pan over high heat until it's smoking slightly. Add a tiny bit of high-smoke-point oil if desired, but the picanha fat will render plenty.
   2. Place the picanha slices in the hot pan. Cook for about 5 minutes per side, depending on the thickness of your `steak for barbecue`, for a perfect medium-rare. A beautiful crust should form.
   3. Let the steaks rest for 5-10 minutes before slicing to allow the juices to redistribute.