If you're looking for a great steak recipe, you are going to love these flavorful Picanha steaks. Knowing how to cook picanha is the key to outstanding flavor. One bite of sizzling picanha steaks will have you swooning.
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Picanha is the delicious thick cuts of beef with a fat cap you find at Brazilian Steakhouses. They are now much easier to find a picanha cut in a grocery store or at a local butcher. Quite often at very reasonable prices.
Picanha, also known as the sirloin cap, rump cap, or Coulotte, is one of the most flavor-packed cuts of meat. The cut comes from the tender rump area of a cow.
You can cook picanha on a charcoal grill or gas grill. The oven and stovetop recipes are as delicious too. For those home cooks that don't have the option of grilling outdoors, this recipe is perfect. I love to cook Picanha on the stovetop and finish in the oven for a fantastic steak dinner that's ready in under an hour.
Why You'll Love Picanha
Exceptional texture and flavor. Picanha steaks have the perfect amount of fat to make each cut tender and juicy. The fat is on the cap instead of marbled throughout the beef. This makes for great flavor but with fat, you can carve off. When prepared medium rare these steaks are melt-in-your-mouth amazing.
Easy to cook. Because these are high-quality cuts of beef, you want to let the picanha shine. We recommend a quick sear on the stovetop before finishing in the oven. Then the steaks reach the right temperature. So there's little hands-on work needed to make this recipe.
Customized seasonings. Below you'll find the complete recipe for making picanha with a fresh and savory salt crust. But, you can choose to use our easy picanha preparation method with any herbs and seasonings you like.
Fantastic leftovers. Juicy and tender picanha steak is delicious to enjoy for dinner. While you most likely won't have any leftovers, the leftovers are great. Use them in salads, sliders, and sandwiches. Or, enjoy reheating again with your favorite sides.
Ingredients
- Picanha: You can choose either a picanha roast cut or individual steaks. To cut the roast before cooking, cut with the grain. Do not remove any of the fat cap.
- Coarse salt: Choose a coarse kosher salt or coarse sea salt. The larger crystals provide a satisfying texture and enhance the overall flavor. Coarse salt adds a subtle crunch and a more gradual release of saltiness during cooking.
- Freshly ground black pepper: Black pepper offers a vibrant aromatic profile and a robust flavor that enhances the meat's natural taste. Grinding the pepper just before use ensures optimal freshness and allows for precise control over the intensity of its spiciness.
- Vegetable oil: Use a high heat oil that can be used for searing the picanha steak.
- Butter: Butter is melted in the pan and then drizzled over the steaks before serving for that rich, over the top taste.
The exact ingredient measurements are in the recipe card.
How to Cook Picanha
- Pat the picanha dry using a paper towel. Season the top sirloin cap all over with coarse salt and black pepper. Let stand at room temperature for 30 minutes for the steaks to absorb the seasoning.
- In a large cast iron pan over medium-high heat, add the oil and heat until shimmering.
- Season the steaks with steak seasoning. Place the steaks, fat side down, into the pan. Cook for 3 to 4 minutes until they have a perfect sear.
- Flip the picanha steaks. Add the butter to the pan. Cook, using a spoon to baste the steaks with the melted butter. Cook for 3 to 4 minutes or until your the internal temperature reaches your desired doneness. An instant-read thermometer should read 130°F for medium-rare steaks. For medium doneness, the internal temperature should be 140°F. Always insert the temperature probe into the thickest part of the steak.
- Transfer the steaks to a cutting board. Let rest for 5 to 10 minutes before serving. The meat will continue to rise in temperature to 135°F or 145°F, respectively .
Cook's Tips
- Cut: If you buy a whole picanha, you can cut the whole roast with a sharp knife. Cut with the grain into smaller pieces (each about 2-3 inches wide). Or, you can leave the picanha whole and carve into steaks before serving.
- Do not remove the fat cap.
- Use a large cast-iron skillet to achieve the best sear on the sirloin cap steaks. If you want your steak with the classic crisscross grill marks, use a cast iron grill pan.
- Make sure the skillet is hot before adding the steaks.
- Instant-read meat thermometer is a must for cooking beef to the proper temperature. My suggested cooking temperatures are in the recipe card. The USDA recommends a minimum internal temperature of 145 degrees F for beef with 3 minutes of rest time for food safety.
- Rest: Let the meat rest before serving. This helps retain juices and achieve the ideal temperature. There isn't a need to cover the steaks while resting. The golden crust on the thick steaks will stay if you don't cover them. Don't skip this crucial step for making the meat tender and flavorful.
Substitutions and Variations
Prepare a Brazilian picanha steak. Fold the picanha steaks into a c shape with the fat cap on the outside. Slide the folded pieces of meat onto a long metal skewer. Follow the cooking steps. Serve the beef by slicing it off of the metal skewers.
Steak seasoning. Use your favorite steak seasoning or make your own steak seasoning recipe. Feel free to omit steak seasoning and only use salt and pepper.
Add herbs. Add fresh herbs such as thyme or rosemary sprigs to the steaks while cooking.
Garlic. Add whole cloves to the skillet. The garlic-flavored butter used to baste the steaks is a nice touch.
Leftovers and Storage Tips
- Cool cooked picanha completely before transferring to an airtight sealed container. Keep in the refrigerator for up to 4 days.
- Cooked Picanha Steaks can be sealed in an airtight container and kept in the freezer for up to 3 months. Defrost leftovers in the refrigerator overnight.
- Reheat leftovers in a 200 degree oven. Cover a sheet pan with foil to reheat. Be careful to heat until just warm so that you do not overcook the tender and juicy steaks.
- Reheated leftover picanha steaks are great to enjoy again. Serve them with your favorite sides for lunch or dinner. Or use slices to make a hot beef sandwich or mini sliders.
- Use cold leftover steak to make a hearty steak salad or cold-cut-style sandwiches.
This picanha steak recipe is destined to become one of you new favorite steak recipes.
📋 Recipe
Pan Seared Picanha Steaks for Two
Ingredients
- 1-½ teaspoons canola oil or other neutral oil
- 1 pound picanha steak
- 1 tablespoon coarse kosher salt
- 1 teaspoon freshly ground black pepper
- ¾ teaspoon steak seasoning homemade or store-bought
- 2 teaspoons butter
Instructions
- Pat the picanha dry using paper towels. Season them all over with coarse salt and black pepper. Let stand at room temperature for 30 minutes.
- In a large cast iron pan over medium-high heat, add the oil and heat until shimmering.
- Season the steaks with steak seasoning. Place the steaks into the pan. Cook for 3 to 4 minutes until nicely seared.
- Flip the picanha steaks. Add the butter to the pan. Cook, using a spoon to baste the steaks with the melted butter, for 3 to 4 minutes or until an instant-read thermometer inserted into the thickest part of the steak registers 130°F.
- Transfer the steaks to a cutting board. Let rest for 5 to 10 minutes before serving. The meat will continue to rise in temperature to 135°F.
Cooks Tips
- Buy Picanha with the fat cap in place and do not trim. The fat cap will help keep the steak moist and tender
- The meat will continue to rise in temperature by 5 to 10 degrees while it is resting. For this reason, I recommend taking your roast out of the oven before it reaches the ideal temperature. Temperatures for beef are 135°F for medium-rare, 145°F for medium, and 150°F for medium-well. The USDA recommends meat be cooked to 145°F for safe consumption.
- Resting the Picanha after cooking is extremely important. During the rest, the juices that were pulled toward the surface during cooking are able to absorb back into the meat. This step makes your steak moist and flavorful.
Tim says
Just go on you tube. There is so much controversy on how to properly cut this steak. It's crazy!