Grilled Picanha steak is a thick-cut Brazilian beef dish that becomes juicy and tender when seared over high heat for 6-8 minutes per side. This straightforward recipe delivers restaurant-quality results with just olive oil, salt, and pepper.
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Preheat the grill to high.
Rub the steak with olive oil and season with salt and pepper.
Grill over high heat for 6-8 minutes per side depending on your desired doneness.
Serve with chimichurri sauce.
Slice and store leftovers in an airtight container for up to 3 days; reheat gently in a skillet over medium-low heat or enjoy cold.
grill · meat thermometer (optional but recommended)
Use a meat thermometer or the touch test: medium-rare is 130-135°F; medium is 135-145°F. Grill 6-8 minutes per side depending on thickness and desired doneness.
Yes, the fat cap protects the meat and adds flavor. Score it lightly if desired, but keep it attached during grilling.
High heat is essential for this recipe to develop a crust while keeping the interior tender. Medium heat will cook it through but won't achieve the same sear.
Let it rest for 5 minutes after grilling to retain juices before slicing and serving.
Yes, Picanha is flavorful on its own with just salt and pepper. Chimichurri is a recommended topping, not a requirement.
