Grilled Picanha
The secret to this cut is the thick layer of fat across the top. When rendered correctly, it bastes the meat from the outside in, creating a crust that holds the juices while the center remains tender.
Master the fat cap
Do not trim the fat. This layer protects the meat during the high-heat sear and provides the signature richness. Ensure your grill is clean, as the dripping fat will cause significant flare-ups.
- Charcoal or gas grill
- Sharp carving knife
- Tongs
- Meat thermometer
- Cutting board
What goes in.
- 3 lbwhole picanha (sirloin cap)
- 2 tbspcoarse sea salt or kosher salt
Fat-side down
The goal is to render the fat cap into a golden, crispy crust. Start the meat fat-side down over the hottest part of the fire and leave it until the fat is bubbling and deeply browned.
The method.
Slice the meat
Cut the picanha into steaks about two inches thick, slicing against the grain. If keeping the whole piece, score the fat in a diamond pattern to help it render evenly.
Season
Rub the coarse salt generously over every surface of the meat. Let it sit at room temperature for 30 minutes so the salt penetrates the surface.
Sear the fat
Place the steaks fat-side down directly over the coals or the highest heat zone of your grill. Watch for flare-ups; move the meat to a cooler zone if the fire gets too aggressive.
Finish over indirect heat
Once the fat is dark brown and crisp, flip the meat and move it to the indirect heat side of the grill. Close the lid and cook until the internal temperature hits 125°F for medium-rare.
Rest
Remove the meat from the grill and let it rest on a cutting board for at least 10 minutes before slicing. This allows the juices to redistribute.
Other turns to take.
Skewer method
Slice into thick strips, fold them into a 'C' shape with the fat on the outside, and thread them onto long metal skewers to cook over the grill like a churrasco.
When it doesn't go to plan.
Always slice against the grain when serving to ensure the meat is tender to the bite.
If your grill develops too many flare-ups, have a spray bottle of water nearby to calm the flames.
Use high-quality coarse salt; table salt is too fine and will make the exterior of the meat overly salty.
The ones that keep coming up.
How do I know if the fat is rendered enough?
The fat should transition from a opaque white, spongy texture to a translucent, golden, and crispy layer that crackles when sliced.
Can I cook the picanha whole?
Yes, sear the entire fat cap, then move the whole roast to indirect heat. Use a thermometer to pull it off the grill once the center reaches your desired doneness.
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