In Brazil, barbecue isn’t just about food. It’s an event, a reason to gather, a celebration of life itself. And at the heart of every true Brazilian barbecue — or churrasco — stands one cut of meat like a king on a throne: Picanha
If you’ve ever been to a Brazilian grill and seen those long metal skewers with glistening beef, fat crisping, juices sizzling — that’s Picanha. And once you taste it, you never forget it.
A Little Backstory: Why Brazilians Worship Picanha
Picanha didn’t start as a luxury cut. For a long time, it was one of those local secrets — popular in Brazil, barely known elsewhere. Ask a Brazilian, though, and they’ll tell you: “Why would we eat tenderloin when we have Picanha?”
It’s a cut from the top of the rump, crowned with a thick layer of fat. That fat is everything — it bastes the beef as it cooks, giving every bite a juicy, buttery flavour
In other parts of the world, especially in the U.S., butchers often mess it up by cutting off the fat or breaking it down into boring sirloin steaks. Big mistake. Brazilians knew better. Brazilians knew better — they left it whole, let the fat stay right where it belonged, skewered it, hit it with salt, and threw it over hot flames until it turned into something unforgettable
What was once overlooked became a legend.
So What Makes Picanha So Special?
When it comes to flavour, Picanha doesn’t play around. It’s got that deep, honest beef taste — the kind you don’t get with soft, fancy steaks
Cut it the right way — across the grain — and each bite stays tender, just the way it should be
Fat Cap: The secret weapon. That fat layer melts and keeps the meat juicy
Simplicity: No marinades, no heavy seasoning — just coarse salt and fire
Ingredients
For the meat:
- 1 whole Picanha (about 1–1.5 kg), fat cap on
- Coarse salt — rock salt or kosher works best
Optional (for serving):
- Chimichurri or vinaigrette sauce
- Grilled vegetables
- Farofa (toasted cassava flour)
- Rice or salad
Can’t Find Picanha? Here’s What to Do
If your butcher doesn’t know what “Picanha” is, ask for “top sirloin cap” or “rump cap” — but make sure the fat cap is still attached.
No luck? Go with tri-tip or sirloin, but honestly, nothing truly replaces Picanha. It’s worth hunting down.
Instructions
Step 1: Don’t trim the fat! That’s the soul of the cut
Slice the Picanha into thick steaks — about 2 to 3 inches wide. Some like to fold each slice into a C-shape on skewers, Brazilian-style
Step 2: Coat the outside with coarse salt. Don’t be shy. It won’t make the meat salty; most of it falls off during cooking
Step 3: Charcoal is best. If you’re using a gas grill, get it as hot as possible
Grill over direct heat at first to get a golden crust
Step 4: Flip occasionally. You want that sweet spot — pink in the middle, juicy when you bite, with the outside just charred enough to make it interesting, thermometer? Use the finger test or cut into one piece to check
Give it a few minutes to sit before you cut into it, so all those good juices don’t just run all over the plate
Step 5: Cut perpendicular to the muscle fibres for tenderness
Serving Tips — The Brazilian Way
- Slice it thin, pass it around. At a Brazilian barbecue, the grill doesn’t stop, and neither does the eating. No one goes home hungry
- Pair it with farofa for crunch and chimichurri or vinaigrette for brightness
- Wash it down with a cold beer or a caipirinha if you’re going full Brazilian
Pro Tips You Won’t Want to Miss
- Don’t overcook it. The fat protects it, but medium or medium-rare is the sweet spot.
- Avoid marinades. Picanha doesn’t need them. Salt. That’s it.
- Let it rest. If you slice it too soon, the juices will all run out.
- Use real charcoal if you can. That’s how it’s done at a churrascaria.
More About Picanha
Picanha isn’t just another cut of beef — it’s proof that simple things, done right, don’t need showing off. No fancy sauces, no tricky recipes. Just great meat, some salt, a hot grill, and good company
Next time you light the grill, skip the fancy stuff. Go for what Brazilians have known forever — that Picanha is the true king of barbecue.
