Picanha

What is Picanha?

Picanha is the Portuguese name for a sirloin cap roast. This cut is also called rump cover, rump cap, or a Coulotte Steak in some parts of the world. It’s the most beloved cut of beef in Brazil!

This amazing cut of sirloin traditionally has a large fat cap, must be cooked rare, and cut across the grain.

In Brazil’s Churrascarias (steakhouses), Picanha is cut into steaks with the grain, folded in half, put on a skewer, and cooked rotisserie style. It’s then cut off the skewer by the server to order.

To the Brazilians, this beloved cut is served only with flaky sea salt, and no other seasoning. In Argentina and many other parts of South America, it’s often seasoned with salt and pepper, and served with a chimichurri sauce.

How to cook Picanha

Picanha can be cooked two main ways:

As a roast, and in steaks. If cooked as a roast, scoring the fat cap is key. Next, sear the fat cap over a ripping hot fire, or cast-iron skillet. Then let the internal temp of the roast rise to rare (125f) on the cool side of the grill, or in a 250-degree oven. It must then be sliced thin, across the grain, to create incredibly tender slices, with a luscious strip of rendered fat on top. Seasoning is up to you! Traditional Brazilian style with just sea salt, or up to you!

 If cooked as steaks, cut the roast into steaks WITH the grain. Then the execution is identical to the roast. Sear the fat cap, and let the steaks come up to rare on the cold side of the grill, or in the oven. Then, slice perpendicular to the steak, thereby cutting small slices across the grain.

 Note, always pull your meats 5 degrees below the target temp. While meats rest, carryover cooking will bring the temperature of the meat up around 5 degrees. So, if rare at 125 is your target, pull your meat off the heat at 120.