Picanha is the queen of all cuts in Brazil, including Rio, and is served in Brazilian churrascarias worldwide. Also known as roast beef, cap de rump or cap de cap, it is one of the most tender pieces of meat, whether roasted or grilled. It is also called “coulotte” (loincloth) and is one of the best barbecue dishes enjoying growing popularity.
Picanha steaks bend like horseshoes during grilling, and the thick layer of fat keeps the meat moist and aromatic. The consistency is similar to roast beef and a mixture of filet mignon tenderness and ribeye flavour. Picanha has a thick fat cap that protects it on the grill and adds a juicy beef flavour.
Picanha steak is a speciality of Brazilian churrascaria steakhouses. The Picanha cut, which includes the fat cap, is one of the simplest and the best-received steak cuts available. Cook the roast in the oven and let the meat rest in a room for one hour before boiling. With the fat on the side of the beef, fry it for 60-70 minutes in the thickest part, with a meat thermometer in the middle to reach an internal temperature of 130-140 degrees F.
The most common way of cooking picanha begins by cutting the fat caps off to allow the fat to melt and the seasoning to seep into the meat. Once you have fried the fat cap, you can cut it off and grill it like a regular steak. You can also cook grilled picanhas on a rotisserie, which will give you juicy medium-rare picanhas reminiscent of roast beef.
Grilled picanha steak is a delicious, juicy grilled steak popular in steakhouses. The steak has a buttery taste and melts in the mouth with every bite of good meat cooked with simple spices over charcoal. If you ask me what my favourite beef on the grill recipe is, the grilled sirloin recipe would be top of the list.
Reverse hot method
You can grill the Picanha in a few different ways, but our favourite is the reverse hot method. We have grilled picanha steak recipes for steakhouse quality that you can prepare in 30 minutes on the grill or stove. Picanha recipes are best grilled, but you can also prepare them in a pan on the stove if you prefer.
Picanha is one of the most valuable pieces of beef in Brazil and the star of Brazilian churrasco grills. Picanha is the Portuguese name for the Charlotte piece of meat, which comes from the top of the roast beef and is juicy and tender.