Name: Grilled Picanha Steaks
Prep time: 10 min
Cook time: 100 min
Ingredients: 3 LB Picanha; 2 TBSP Sea Salt; 2 TBSP Black Pepper; 1 Jar Wild Fork CHIMICHURRI Sauce

Picanha, a cut of beef treasured in Brazilian cuisine, is one of those hidden gems that every grill enthusiast should have in their repertoire. Known for its rich flavor and perfect balance of tenderness and marbling, this cut is a showstopper when prepared correctly.

Smoked Picanha Steak on a cutting board with Ninja Woodfire in the background. — How good does that smoked picanha look!

Grilling Picanha to perfection isn't just about slapping it on the grill-it's about understanding the meat, controlling the heat, and knowing when to let the steak speak for itself.

This Page Contains Affiliate Links. For more Info See My Disclosures here.

Jump to Recipe Print Recipe

Jump to:

Jump to Recipe Print Recipe
Recipe
Grilled Picanha Ingredient and Equipment Links:

The Essential Equipment for Grilling Picanha

Before we dive into the grilling process, it's important to have the right tools at your disposal. For this recipe, you'll need a propane grill, a good pair of tongs, a sturdy cutting board, and a sharp knife. These basics will ensure you can handle the Picanha with precision and care, from slicing to searing.

Preparing the Picanha

The first step in this culinary journey is selecting a quality cut of Picanha. This triangular cut of beef, often sourced from the top of the rump, is best known for its thick cap of fat, which renders down beautifully during cooking, infusing the meat with incredible flavor.

To begin, cut your Picanha with the grain into thick steaks. A thickness of just under three inches is ideal, giving you three to four hearty steaks from a single Picanha. Cutting with the grain is crucial here; it ensures that when you later slice the cooked steaks across the grain, the meat remains tender and easy to chew.

Once your steaks are cut, it's time to season. Picanha shines with simple, robust seasonings that highlight its natural flavor. Liberally coat each steak with coarse sea salt and freshly cracked black pepper, making sure to cover all sides. This not only enhances the taste but also creates a beautiful crust during the final sear.

The Grilling Process

Grilling Picanha is a two-step process-low and slow cooking followed by a high-heat sear. Start by preheating your grill to a low temperature of around 250°F (122°C). This gentle heat allows the fat to render slowly, basting the meat in its juices and ensuring even cooking.

Place the steaks on the upper rack of your grill, away from direct flames. This indirect cooking method helps the steaks cook evenly and prevents the exterior from burning before the interior is done. Let the steaks cook until they reach an internal temperature of 120°F (49°C). At this stage, the meat is rare and primed for a perfect sear.

Searing for Perfection

Once the steaks hit 120°F, remove them from the grill and crank up the heat on your searing burner. If your grill doesn't have a dedicated searing burner, set the main grill to its highest possible temperature. The goal here is to get the grill extremely hot, which is key to developing that signature crust on the Picanha.

Place the steaks back on the grill and sear them until they develop a deep, flavorful crust. Be vigilant during this step-the internal temperature should not exceed 130°F (54°C) to maintain that perfect medium-rare. The searing process is quick, so keep a close eye on the steaks to avoid overcooking.

The Final Touch: Resting and Serving

Once your Picanha steaks have achieved the desired crust, remove them from the heat and let them rest for about 10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring each bite is as juicy and flavorful as possible.

When ready to serve, slice the steaks across the grain. This final cut is crucial for tenderness-slicing against the grain shortens the muscle fibers, making the steak easier to chew and more enjoyable to eat.

For the finishing touch, you can serve the Picanha with a jar of Wild Fork Chimichurri sauce. The bright, tangy notes of chimichurri perfectly complement the rich, savory flavors of the steak. Whether you choose to drizzle it on top or serve it on the side, it adds a fresh, zesty dimension to the dish.

Enjoy the Perfectly Grilled Picanha

Grilling Picanha is a rewarding experience that delivers a steak unlike any other. Its rich flavor, combined with the smoky char from the grill and the vibrant notes of chimichurri, makes it a standout dish that's sure to impress. Whether you're a seasoned grill master or a weekend warrior, this Picanha recipe will elevate your grilling game and leave your guests craving more. So fire up the grill, grab your tongs, and enjoy the satisfaction of mastering one of the finest cuts of beef.

Dad's Grilled Picanha Top Tip

Be careful not to overcook the steak as there is not a lot of intramuscular fat in the cut.

Recipe