Grilled picanha is an authentic Brazilian steak cut seasoned simply with salt and oil, then seared over high heat with the fat cap facing down to baste the meat as it cooks, yielding a crisp golden crust and juicy, flavorful interior.
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Select a picanha cut with a thick layer of fat from a knowledgeable butcher. Trim any excess fat, but leave at least ½ inch for flavor. Slice into thick pieces (about 2-inch steaks) or keep whole for skewering.
Pat the meat dry and rub lightly with olive oil. Generously coat with kosher salt and coarse salt. Add a pinch of garlic powder if desired. Let the meat rest at room temperature for 30 minutes to absorb flavors.
If using a charcoal grill, light the coals and create a two-zone fire (one side high heat, one side indirect heat). If using a gas grill, preheat to medium-high heat. Use metal skewers for the traditional horseshoe shape, or grill as individual steaks.
Place the steaks fat side down over high heat for 2–3 minutes until you see grill marks. Flip and sear the exposed meat side for another 2–3 minutes. Move to indirect heat and cook until the internal temperature reaches 120°F for rare, 130°F for medium-rare, or 140°F for medium. Use a meat thermometer to check doneness.
Remove the steaks from the grill and let them rest for 10 minutes before slicing against the grain for maximum tenderness.
Refrigerate leftover picanha in an airtight container for up to 3 days; slice and reheat gently in a low oven or pan to avoid overcooking.
meat thermometer · metal skewers (for traditional horseshoe shape, optional) · charcoal or gas grill
Pull the steak from the grill when it reaches 130°F internally. It will continue to cook slightly while resting.
Yes. Preheat your gas grill to medium-high heat and follow the same searing and indirect-heat steps—charcoal is traditional but not required.
The fat cap melts during cooking and bastes the meat, adding flavor and keeping it juicy. Trim excess fat but leave at least ½ inch.
Rest for 10 minutes before slicing. This allows juices to redistribute and keeps the meat tender.
Yes. The recipe notes red wine vinegar as an optional marinade, though coarse salt and olive oil are the authentic base.
