Print
Cooked picanha steaks on a wooden board, some still on skewers, some slices cut.

How to Cook Picanha Steak

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Rest Time: 1 hour 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Grilled
  • Cuisine: Brazilian

DESCRIPTION

Listen to me explain briefly about how to make this steak, with some great tips along the way, by clicking the play button below:

[sc name="picanharotd"][/sc]

Ingredients

Scale
  • 2 Tbsp. salt
  • 2 tsp. ground black pepper
  • 1 (3 to 4 lb.) picanha beef roast (top sirloin cap)

Instructions

  1. In a small bowl stir together salt and pepper. Set aside.
  2. Using a sharp knife, score the fat cap side of the roast with cross-hatch marks, about ½-inch wide and ¼-inch deep.
  3. Sprinkle half of the salt and pepper mixture evenly over the fat cap side of the roast. Rub salt mixture into the cross-hatched areas. Let stand one hour at room temperature.
  4. Cut the roast lengthwise into 1 and ½-inch thick steaks. Fold the steaks in half so they look like the letter “C,” with the fat cap side facing out. Slide two or three folded steaks onto a metal skewer, leaving about ½-inch between each steak.
  5. Season steaks all over with remaining salt and pepper mixture.
  6. Prepare gas grill and preheat to 500°F. 
  7. Insert a digital thermometer into the thickest part of one of the steaks. Place steak skewers on grill. 
  8. Sear both sides of steaks. Turn two of the burners off and move steaks to the side of the grill where the burners were turned off for indirect cooking.
  9. Close the grill lid, cook steaks over indirect heat until steaks reach an internal temperature of 135°F to 140°F, or until desired temperature is reached (see chart below).
  10. Remove steaks from grill. Let stand 10 minutes before slicing and serving.

Notes

  • Rare (not recommended): 125°F or 52°C (Remove from the grill at 120°F or 49°C.)
  • Medium-rare (not recommended): 135°F or 57°C (Remove from the grill at 130°F or 54°C.)
  • Medium: 145°F or 63°C (Remove from the grill at 140°F or 60°C.)
  • Medium-well: 150°F or 66°C (Remove from the grill at 145°F or 63°C.)
  • Well done: 160°F or 71°C (Remove from the grill at 155°F or 68°C.)