Picanha Steak

Picanha Steak

(Sirloin Cap)

by SaltPepperSkillet.com

Picanha (Sirloin Cap) - Whole with fat cap still on. – Salt - In Brazil, they use coarse rock salt, but my preference is to use Diamond kosher salt. – Thermometer  - Grill

What You'll Need

Go to the recipe link for full ingredients list.



– Trim silver skin, score fat cap in a crosshatch pattern – Oil and generously salt/season all over – Let sit 1+ hour up to overnight in the refrigerator.

Set up cooking


– For a grill/smoker - use an indirect zone at 250°-275°F. Add wood chips if smoking. – For an oven - preheat to 250°-275°F.



1. Place the picanha fat-side down (closer to the heat) and insert probe thermometer. 2. Cook over indirect heat until it reaches 115°F internal temperature. 3. Remove from the grill and increase heat to high for direct searing. Sear 2 min per side until 130°-135°F for medium-rare.



1. Rest for 10 minutes then slice against the grain to serve with chimichurri and your favorite sides.

Get the full recipe guide  at the link below.