Mastering the Art of Cooking Picanha Steak

For those who  value the skill of grilling and preparing exquisite pieces of meat, Picanha steak is a culinary treasure that is sometimes overlooked outside of Brazil. Not only is this cut of beef a gastronomic joy, but it is also an experience because of its rich taste and suppleness. Making picanha is an art form that calls for accuracy, expertise, and an in-depth familiarity with the ingredients, even for a chef with ten years of experience.

The following is a comprehensive guide on making the best picanha steak that I have ever tasted,  Making the perfect picanha steak requires knowledge of how to choose the proper cut, how to season it, and how to cook it using various methods. This tutorial will teach you everything you need to know.

Understanding Picanha – The Cut and Its Origins

What is Picanha?

Coming from the cow’s upper rump, the distinctive triangular cut known as picanha is characterized by a coating of fat that covers one side of the flesh. When cooked to perfection, picanha’s distinctive fat cap adds taste and moisture to the meat, making it unique from other cuts of beef. Because of its tiny size—typically ranging from 2 to 4 pounds—it is ideal for both individual and communal consumption.

The main attraction of most Brazilian barbecue parties, or “churrasco,” is picanha. The secret to its Brazilian fame is a method of cooking that involves skewering the meat over an open flame so that the fat can melt into it and provide flavor as the meat cooks. Although this method is uniquely Brazilian, picanha has become famous all over the world for its deliciousness and tenderness, whether cooked in the oven or on the grill.

Why Picanha is Special ?

The balance of flavors and textures in picanha is what makes it so beloved. The meat is tender and flavorful without being too rich, and the fat cap adds even more richness, making every bite succulent. Picanha is a great opportunity for chefs to show off their timing and heat control skills because it lets the meat shine without drowning it in sauces or heavy seasonings, I can say with confidence that picanha is a real test of one’s abilities. As a cut that demands respect and care, when cooked properly, it can deliver an unmatched culinary experience.

Selecting the Perfect Picanha

Things to Keep in Mind When Purchasing Picanha

The quest for the ideal picanha begins at the butcher shop, long before you set foot in the kitchen. Picking out the perfect cut of meat is crucial. The most important things to think about are these:

1- Picanha stands out for its thick crown, which is one of its most distinctive characteristics. The ideal thickness is around ½ to ½ inch, and it should completely envelop one side of the meat. While the meat cooks, this fat does double duty as a baster and a moisture trap. If the fat cap is uneven or too thin, don’t make incisions there.

2- You should still look for marbling, which are thin lines of fat throughout the meat, in picanha, even if it is not as marbled as other premium cuts like ribeye. Doing so will aid in making it more flavorful and tender.

3- Keep away from picanha that has been pre-sliced into steaks; you can find it in certain supermarket stores. If you want to slice it yourself, it’s preferable to purchase the full piece. You can manage the thickness and make sure the meat has been handled correctly by doing this.

4- Pick grass-fed if you can: In general, the taste of grass-fed beef is more robust than that of grain-fed beef. While I recognize that this is a question of taste, I would suggest grass-fed picanha to anybody seeking a fuller flavor.

5- Look for a rich, vibrant red hue in the flesh; this is a sign of freshness. Also, feel free to examine the meat’s texture. Neither too soft nor yellowed is desirable; rather, it should be creamy white and solid.

What is the Cost of One Picanha?
An approximate half-pound of picanha per person is a reasonable estimate when shopping for the meat. Always get a little bigger cut than you think you’ll need since the fat cap will shrink during cooking.

Prepping the Picanha

⦁ First Step in Preparing the Picanha: Remove Any Extra Fat
While the fat cap is vital to picanha’s taste, you may want to trim it a little if it’s too thick. For most cooking techniques, a fat cap of around ½ to ½ inch is perfect because it lets the fat release slowly, flavoring the meat without overpowering it.

Using a sharp knife, gently trim the fat so that it’s even throughout the whole cut. The fat is what gives picanha its unique taste, so don’t skimp on it.

⦁ Second Step: Picanha Seasoning

1- One of the lovely things about picanha is that it doesn’t require an elaborate marinade or hefty spice. Keep things simple. To season your picanha correctly, follow these steps:

2- Coarse salt is the traditional seasoning for picanha, so be generous with it. Use kosher salt or coarse sea salt, which will help form a crust on the exterior while allowing the natural flavors of the meat to show. Rub the salt liberally on both sides of the meat, ensuring uniform covering.

3- Optional: Pepper: While some purists think pepper might hide the meat’s taste, I find that a little sprinkle of freshly ground black pepper brings out the best in the meat without making it overbearing.

4- Optional: A touch of garlic and fresh herbs, such as thyme or rosemary, are sometimes added by chefs, although they are not traditional. Use them sparingly if you go this way; picanha tastes best when its flavors shine.

⦁ Third, give the meat time to Rest.

Allow the meat to rest for about 30 minutes after seasoning before cooking. The steak will cook more evenly and the salt will flavor it more deeply.

Cooking Methods for Picanha

Method 1: Grilling Picanha 

Picanha is best cooked over an open flame, the traditional method. Whether you have a charcoal or gas grill, this method will give you that perfect combination of charred exterior and juicy, tender interior.

Basic Grilling Procedures:

1- Grill the Meat: Light the coals on fire and let them burn until they are coated in white ash if you’re using a charcoal grill. For a gas grill, preheat to medium-high heat (about 400°F).

2- Skewer the Picanha: If you prefer to take the traditional Brazilian approach, slice the Picanha into thick strips (approximately 1-2 inches wide), fold them in half with the flat side facing out, and thread them onto metal skewers.
Begin with Direct Heat: Skewer the picanha (or cook it in its entirety) over the grill’s hotter area. Grill for two or three minutes on each side for a beautiful crust.

3- To finish cooking the picanha, transfer it to a cooler area of the grill after searing the exterior. If using a whole picanha, leave it fat-side up. Cook until the internal temperature reaches your desired doneness—130°F for medium-rare or 140°F for medium.

4- After taking picanha from the grill, let it 5 to 10 minutes to rest before slicing. This allows the juices to redistribute throughout the meat.

5-For the most delicate picanha, always slice against the grain before serving.

Method 2: Oven-Roasting Picanha

If you don’t have access to a grill, don’t worry—you can still achieve delicious results by roasting picanha in the oven.
Oven-Roasting Instructions:

1- After taking the picanha out of the oven, give it a good ten minutes to rest before slicing. As always, cut against the grain for the best texture.

2- Preheat the Oven: Preheat your oven to 375°F (190°C).

3- Sear the Picanha: Heat a cast-iron skillet or oven-safe pan over high heat. Place the picanha fat-side down in the skillet and sear for 3-4 minutes, until the fat is crispy and golden.

4- Roast in the Oven: Flip the picanha so that the fat side is facing up, and transfer the skillet to the preheated oven. Roast for approximately 20-30 minutes, or until the internal temperature reaches 130°F for medium-rare or 140°F for medium.

Serving Picanha

Picanha is a versatile cut that can be served in various ways, depending on the occasion and personal preference. Here are a few serving suggestions to consider:

Traditional Brazilian Churrasco StyleFor a truly authentic experience, serve picanha the way it’s done in Brazil. Pair the sliced steak with side dishes like:

Farofa: Toasted cassava flour seasoned with garlic and butter.
Vinagrete: A simple salsa made from diced tomatoes, onions, vinegar, and olive oil.
Grilled Vegetables: Corn, peppers, and onions grilled alongside the meat.Gourmet Steakhouse PresentationIf you want to elevate your picanha for a more formal dining experience, serve it with:
Roasted Garlic Mashed Potatoes: creamy mashed potatoes infused with roasted garlic for a rich, savory flavor.
Red Wine Reduction: A sauce made by reducing red wine with beef stock and aromatics, drizzled over the steak for a touch of elegance.
Asparagus or Broccolini: lightly roasted or sautéed green vegetables to balance the richness of the meat.
 

A wonderful experience awaits you when you cook picanha with care and reverence for the meat. If you can perfect this cut, you will wow even the pickiest steak eaters. If you want your picanha to be juicy, delicious, and cooked to perfection, follow these procedures, whether you grill it over an open flame or roast it in the oven.

Picanha is most effective when kept as simple as possible. If you know how to season it correctly, cook it thoroughly, and serve it right, this cut of beef may become a show-stopper in your kitchen.