The picanha steak (also known as sirloin cap) is Brazil’s most cherished cut of beef, and for good reason. This hidden gem offers incredible flavor and tenderness without the premium price tag of more famous cuts.
My favorite way to prepare picanha is using the reverse sear method in a smoker. Low and slow smoking allows the signature fat cap to render beautifully while infusing the meat with a subtle smokiness that makes each bite a “wow.” A final hard sear on the grill or in a cast iron skillet creates that irresistible crust that completes the experience.
What You’ll Need
- Picanha (Sirloin Cap) – Whole with the fat cap still on. I source these from our local butcher, Costco or online from Crowd Cow.
- 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 – Feel free to add your favorite spice rub, black pepper and garlic powder to change up the flavors.
- 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.
- Smoker – Any type of smoker that can cook with indirect heat will work. You can also use a Weber kettle. Preferably use oak or pecan for smoke flavor.
How to Smoke Picanha
The approach to perfect smoked picanha is simple: Season generously with kosher salt the day before cooking (dry brining), smoke at a low temperature until almost done, then finish with a quick sear over high heat.
- Prepare the Picanha. Trim any silver skin from the bottom side, then score the 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 to 48 hours ahead of time.
- Set up the Smoker. Preheat your smoker to 250° to 275°F, set up 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. 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 cast iron 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° to 135°F for medium-rare.
- Rest. Allow the meat to rest for 10 minutes, then slice against the grain to serve.
How Long to Smoke Picanha
Expect approximately 60 to 90 minutes to reach 115°F in a 275°F smoker, depending on the size of your meat. The final sear and rest period will continue cooking the meat to a perfect medium-rare finish temperature. Always cook to temperature rather than time, as variables such as meat thickness, smoker efficiency, and outside weather conditions can significantly affect cooking duration.
Looking to experiment with another cooking method? Try Sous Vide Picanha!
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Tips for Success
- Leave the fat cap on – This signature feature defines picanha. If it’s excessively thick, you can trim it down to your preference while preserving enough to baste the meat during cooking.
- Season ahead of time – Dry brining the steak 24 hours before cooking allows salt to penetrate throughout the meat, enhancing flavor and juiciness.
- 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.
- Don’t overcook it – Picanha reaches peak tenderness and juiciness at medium-rare. For optimal results, consult our steak temperature guide.
- Monitor temperature carefully – Precise temperature control ensures the fat renders properly without overcooking the meat before the final sear.
- Always use a thermometer – Using a remote probe thermometer will tell you when it’s time to take it out of the smoker without having to open the lid.
Serving Suggestions
Slice picanha against the grain and pair with vibrant chimichurri sauce—serve it drizzled over the top, on the side, or transformed into compound butter for a luxurious finish. The herb-packed sauce perfectly balances the rich beef flavors.
Complete your Brazilian-inspired feast with grilled vegetables like broccolini or eggplant for color and contrast. Round out the meal with crusty bread for soaking up juices and grilled potatoes with crispy exteriors and fluffy centers.
Smoked Picanha
Ingredients
- 1 whole picanha steak with fat cap intact
- 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 crosshatch pattern to 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 cooking. Add preferred wood chunks, chips, or pellets such as oak or hickory.
- Smoke the meat by placing the picanha on the cooler side of the smoker with a remote probe thermometer inserted into the thickest part. Close the lid and cook until the internal temperature reaches 115°F (46°C), approximately 60-90 minutes.
- Remove the picanha from the smoker once it reaches 115°F internal temperature. Increase the grill's temperature to high heat for searing, or alternatively, heat a heavy cast iron skillet over high heat on the stove.
- Sear the picanha for about 2 minutes per side until a beautiful crust forms and the internal temperature reaches 130°-135°F (54°-57°C) for medium-rare doneness.
- Rest the steak for 10 minutes before slicing against the grain. Sprinkle with a finishing touch of salt before serving. Enjoy with chimichurri sauce or your favorite accompaniments.
Notes
- Salt at least 1 hour prior to cooking. For maximum flavor, dry brine with kosher salt the night before cooking. Season on a wire rack and refrigerate uncovered overnight. Remove from refrigerator 1 hour prior to cooking.
- Study the grain direction before cooking so you know exactly how to slice it afterward.
- This cut shines when cooked to medium-rare. Avoid overcooking. Reference the steak temperature doneness chart for guidance.
- No smoker? No problem. You can cook the picanha in the oven at the same temperature, then sear in a skillet. Or try my sous vide picanha method.
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!