Picanha (rump cap) is a Brazilian beef cut roasted fat-side up to achieve a golden, crackly exterior and perfectly pink interior. The key is scoring the fat cap, high-heat searing, then lower-temperature roasting to reach medium-rare without overcooking.
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Take the rump cap out of the fridge 1 hour before cooking to bring to room temperature.
Preheat oven to 220°C/430°F (200°C fan).
Pat the rump cap dry with paper towels.
Score the fat cap in a crosshatch pattern, cutting about 5mm deep, being careful not to cut into the meat.
Rub the entire surface of the beef with olive oil, then season all over with salt and pepper.
Place the rump cap fat-side up on a rack set in a roasting pan.
Roast at 220°C/430°F for 20 minutes until the fat cap is golden and starting to crackle.
Reduce oven temperature to 180°C/350°F (160°C fan) and continue roasting for 25–30 minutes, or until the internal temperature reaches 52°C/125°F for medium-rare (or your desired doneness).
Remove from oven, tent loosely with foil, and rest for 20 minutes before slicing.
Slice against the grain and serve with your favourite sauces.
Wrap cooled, sliced picanha tightly and refrigerate up to 3 days; reheat gently in a low oven or briefly sear slices in a hot pan to avoid drying.
meat thermometer · roasting pan with rack
Internal temperature of 52°C (125°F). Use a meat thermometer inserted into the thickest part, then rest for 20 minutes before slicing.
Scoring in a crosshatch pattern (5mm deep) allows heat and seasoning to penetrate and helps the fat render evenly, creating that signature crackly texture.
Not recommended. Resting at room temperature for 1 hour before cooking ensures even heat distribution and more consistent doneness from edge to edge.
Always slice against the grain. This breaks up muscle fibers and makes each bite more tender.
Cook fully, cool, wrap tightly, and refrigerate up to 3 days. Reheat gently in a low oven (150°C/300°F) for 10–15 minutes, or slice and sear briefly in a hot pan.
