Grilled Picanha is a Brazilian steakhouse favorite featuring a buttery, melt-in-your-mouth cut seared over charcoal with a crispy fat cap and minimal seasoning. The meat is skewered and rotated every 2 minutes to cook evenly to medium-rare in about 15-20 minutes.
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Preheat your charcoal grill. You can also use a rotisserie, if you have access to one. Set your charcoal up in 2 zones and vents all the way open. You want the temp to be really hot, around 500+ degrees F.
Prep the meat. Skewer the picanha with two metal skewers to secure each steak. Picanha has a fat cap on one side, so curve the steaks to make a C with the fat cap on the outside of the C. Season the steaks on all sides with the salt.
Grill the steaks. Place the skewers directly on the charcoal grill right in the middle between the hot and cool zones. Stand by to flip every 2 minutes to recreate a rotisserie experience without actually having a rotisserie. Cook to your preferred doneness. I cooked my steaks for about 15-20 minutes to 130 degrees F medium rare.
Rest, slice, and serve. Pull the picanha off the grill and let them rest. Use a heating pad to hold the skewers, then secure the skewer underneath and run knife on the outside of the steak to slice into thin slices.
Store leftover sliced picanha in an airtight container for up to 3 days; reheat gently in a warm skillet to avoid drying out.
charcoal grill · two metal skewers · meat thermometer · heating pad (optional, for keeping skewers warm during rest)
Cook picanha to 130°F internal temperature for medium-rare, achieved in approximately 15-20 minutes over a 500+°F charcoal grill.
Curving the steak into a C shape with the fat cap on the outside ensures even cooking and allows the rendered fat to baste the meat as it cooks.
Yes. Skewer the picanha with two metal skewers and flip every 2 minutes between hot and cool zones to recreate a rotisserie effect without one.
Resting allows juices to redistribute throughout the meat, ensuring tender, juicy slices rather than dry ones when cut immediately.
Set your charcoal grill to 500°F or higher with vents all the way open, using two zones (hot and cool) for consistent cooking.
