Picanha steak is incredibly flavorful, tender and relatively inexpensive compared to other inferior cuts. The reverse sear method in the smoker is the perfect way to cook it, it’s likely to become your new favorite steak. The picanha (aka sirloin cap) is the most popular steak cut in Brazil, and for very good reason. It’s crazy flavorful, extremely tender and won’t break the bank!
The method is simple – season ahead of time with some kosher salt, cook in the smoker at a low temp, then sear over high heat for a flavorful crust and serve it with a bright chimichurri sauce.
What You’ll Need
In Brazil, tradition is just to use the steak, salt and a charcoal fire to cook it over. I like to respect the tradition and keep the approach simple, bringing out the amazing beef flavor of this cut. But feel free to add additional spices or herbs based on your tastes.
- Picanha (Sirloin Cap) – Whole with fat cap still on.
- Salt – In Brazil, they use coarse rock salt, but my preference is Diamond kosher salt because of how easily it dissolves and is absorbed into the meat.
- Optional Spices – You can apply a dry rub, pepper or any spices you like with beef.
- Thermometer – A remote probe thermometer lets you know know exactly when the steak is done, and a handheld meat thermometer to spot check for doneness. Learn more about the best meat thermometers.
How to Smoke Picanha
This reverse-sear method in the smoker is best for cooking a whole picanha steak for even doneness and a delicious crust.
- Prepare the Picanha – Trim silver skin from the bottom side, then score fat cap (but not the flesh) in a crosshatch pattern. Drizzle a little neutral oil over the steak, then generously season with salt over the entire surface. *You can dry brine and refrigerate the steak up to 24 hours ahead of time.
- Set up the Smoker – Preheat your smoker to 250°-275°F setup for indirect heat cooking. Add oak, pecan or your preferred wood chunks or pellets for a pellet smoker.
- Smoke – Insert a remote probe thermometer into the thickest part of the meat, then place the picanha in the smoker and cook with the lid closed until the internal temperature reaches 115°F.
- Sear – Remove from the smoker and increase heat to high for direct searing (you can also use a skillet on the stove if you can’t sear on the grill). Sear for 2 minutes per side, or until the internal temperature reaches 130°-135°F for medium-rare.
- Rest for 10 minutes then slice against the grain to serve.
How Long to Smoke it?
It will take approximately 60 to 90 minutes to cook the picanha to 115° F in a 275° F smoker. The sear and rest will finish the cook and bring it up to medium-rare finished temperature. Because of all the variables, it’s always best to cook to temperature, rather than by time.
Looking to experiment with another cooking method? Try Sous Vide Picanha!
Tips for Success
- Leave the fat cap on – This is what makes a picanha a picanha steak. If it’s super thick, you can trim it down to whatever thickness you are comfortable with.
- Season ahead of time – Dry brine the steak 24 hours before cooking will allow the salt to penetrate all the way through the meat, making it as flavorful and juicy as possible.
- Don’t overcook it – Picanha is best cooked medium-rare so it is tender and juicy. Read more in the steak temp guide.
- Temperature control is important – Precise temperature control is crucial when cooking picanha low and slow to render fat properly without overcooking the meat before searing at the end.
- Use a thermometer and cook to temp rather than by time
Serving Suggestions
Serve sliced picanha with chimichurri sauce, either drizzled over the top, on the side or even in a compound chimichurri butter, to complement the bold beef flavors. Grilled vegetables like grilled broccolini and eggplant make great accompaniments, along with sides like crusty bread and grilled potatoes.
More Delicious Steak Recipes
Smoked Picanha
Ingredients
- 1 whole picanha steak with fat cap on
- kosher salt or coarse rock salt
- 2 tsp neutral oil
Instructions
- Prep the picanha by trimming any silver skin from the bottom side. Use a sharp knife to score the fat cap in a 1/2-inch cross-hatch pattern. This will help render the fat. Drizzle lightly with oil and generously season all over with kosher salt. Allow to sit for at least 1 hour at room temperature, or ideally refrigerate overnight.
- Preheat your smoker, to 250°-275°F (120°-135° C), setting up for indirect low and slow smoking. Add preferred wood chunks, chips, or pellets such as oak or hickory.
- Cook – Place picanha on the cool side of the smoker with a remote probe thermometer inserted into the thickest part of the meat. Close the lid and cook until the internal temperature reaches 115°F (46° C), about 60-90 minutes.
- Remove – Once at 115°F internal, remove picanha from the smoker and increase the grill's temperature to high heat for searing. Alternatively, heat a heavy skillet over high heat on the stove.
- Sear the picanha for about 2 minutes per side, until a nice crust forms on the exterior and the internal temperature reaches 130°-135°F (54°-57° C) for medium-rare doneness.
- Allow the steak to rest for 10 minutes before slicing against the grain. Sprinkle with a bit more salt before serving. Enjoy with chimichurri sauce or your favorite sauce and sides.
Notes
- Dry brine the night before with kosher salt for more flavor. Season on a wire rack and refrigerate uncovered overnight. Remove from the refrigerator 1 hour prior to cooking.
- Study the grain before cooking so you know which direction to slice it.
- Avoid overcooking this cut. Medium-rare is best. See the steak temp doneness chart and guide.
- If you don’t have a smoker, you can cook the picanha roast in the oven at the same temperature, then sear in a skillet. Or learn how to make sous vide picanha.
Please clarify before I throw this $70 hunk in the smoker. In “how to” instructions you write “fat cap DOWN”. In “instructions” you write “fat cap UP”. Which is correct? Thanks.
Thanks for catching that typo, Tom! There’s a good chance that you won’t be able to tell the difference between up or down on the fat cap if you were to cook two side by side during the reverse sear (indirect heat portion of the cook).
However, I like to place the fat cap closer to the heat to give the meat more insulation and so more renders. So if your heat source is coming from below, then fat cap down. Another option is to flip it halfway, but it really shouldn’t make much of a difference.
Definitely get a good sear on the fat cap side during the sear portion at the end, but watch out for flare-ups.
Let me know if you have any other questions. And I’ll fix that inconsistency in the two directions.
Wow, thanks for your response and thoughtful tips in response to my question. My Picanha is in the smoker now thanks to your info.
It’s such a great cut. So glad you discovered it, Curtis!