Picanha is traditionally prepared by grilling the meat on large skewers over an open fire, using only coarse sea salt as seasoning. This Brazilian preparation method revolves around high temperatures, slow rotation, and preserving the characteristic fat cap that melts during grilling and keeps the meat tender and juicy from the inside out. The result is a perfectly caramelized exterior with a tender, pink interior that allows the natural meat flavor to shine through completely.
What is picanha and why is this steak so beloved?
Picanha is the rump cap of beef, also known as culotte or top sirloin cap. This meat comes from the top of the hindquarter and is characterized by a thick, distinctive fat cap on one side. This fat cap is precisely what makes picanha so special, because during grilling the fat slowly melts and penetrates deep into the meat, providing an intense flavor and a soft, juicy texture.
The origin of picanha lies in Brazil, where it has been the most beloved cut in traditional churrascarias for decades. Its popularity has now spread worldwide to premium steakhouses, because this cut offers a unique balance between flavor, tenderness, and authenticity. Unlike other premium steaks such as ribeye or entrecôte, picanha has a more subtle flavor that comes into its own completely without complex spices or marinades.
What truly distinguishes picanha from other steaks is the way the fat does its work. While with many steaks the fat mainly runs marbled through the meat, with picanha there is a thick fat layer on top that works as a natural flavor enhancer. During grilling, this layer caramelizes and gives the meat a nutty, smoky flavor that you won’t find in any other cut.
How is picanha traditionally grilled the Brazilian way?
The authentic Brazilian preparation method revolves around grilling picanha on large metal skewers, also called espetos. The meat is cut into thick slices and then threaded onto the skewer in a half-moon shape, with the fat cap remaining on the outside. These skewers are then placed vertically over glowing charcoal, so that the meat slowly cooks while the fat drips downward and keeps the meat tender from the inside.
The rotisserie technique is crucial for the success of this preparation. By slowly rotating the meat over the fire, it is heated evenly without burning. Temperature control is achieved by adjusting the distance between the meat and the charcoal. In traditional preparation, high temperatures of approximately 250-300 degrees Celsius are used, which ensures rapid caramelization of the exterior while the interior remains perfectly medium-rare.
The traditional slicing process is just as important as the grilling itself. As soon as the outer layer of the meat is nicely caramelized, it is sliced into thin pieces and served immediately. The remaining meat on the skewer goes back over the fire to continue cooking. This process repeats itself several times, so that guests always receive freshly grilled meat with that perfect combination of a crispy crust and a soft, pink interior.
This method ensures optimal flavor and texture because the meat never stays at one temperature for too long. The outer layers receive the full force of the fire, while the inner meat remains protected by the fat cap and the outer layers. The result is a steak that tastes smoky and caramelized on the outside, but remains soft and juicy on the inside with a pure meat flavor.
What seasoning and preparation does picanha need?
With picanha, the principle applies that less is truly more. The traditional seasoning consists exclusively of coarse sea salt, known in Brazil as sal grosso. This coarse salt is generously sprinkled over the meat before it goes on the grill. The salt draws moisture to the surface, which evaporates during grilling and creates a crispy crust, while simultaneously enhancing the natural meat flavor without overpowering it.
The preparation begins with bringing the meat to room temperature, which takes approximately 30-45 minutes. This ensures that the meat cooks evenly and doesn’t remain cold inside while the outside already becomes too dark. The fat cap must always be preserved and should never be cut away, because this is where the flavor comes from. Some chefs make small incisions in the fat cap in a diamond pattern, which helps with salt absorption and ensures better caramelization.
With premium meat like picanha, it’s important to let the natural flavor speak. Complex marinades or spice blends are not necessary and can even distract from the pure meat flavor. The fat cap releases sufficient flavor during grilling and keeps the meat naturally juicy. Pepper is sometimes added after grilling, but never before, because pepper can burn at high temperatures.
What is the ideal doneness and cooking time for picanha?
The traditional Brazilian preference is for medium-rare, where the interior of the meat is nicely pink with a temperature of approximately 54-57 degrees Celsius. At this doneness, the texture is optimally tender and the meat remains juicy, while the fat cap has melted sufficiently to release its flavor. Rare (50-52 degrees) is also possible, but then the fat cap is less melted. Medium (60-63 degrees) is acceptable, but above that the meat becomes drier and loses its characteristic tenderness.
The cooking time depends heavily on the thickness of the meat and the temperature of the grill. For a piece of picanha approximately 3-4 centimeters thick, it takes about 15-20 minutes at high temperature (250-300 degrees) to reach medium-rare. The meat is usually grilled 6-8 minutes per side, with the fat side going down first to caramelize. At lower temperatures or with thicker pieces, this can increase to 25-30 minutes total.
The resting time after grilling is at least as important as the grilling time itself. Let the meat rest for at least 5-10 minutes before cutting into it. During this time, the meat juices redistribute throughout the meat, ensuring a more even texture and juiciness. If you cut the meat immediately, all the juices run out and it becomes dry.
You can determine doneness visually by pressing on the meat: at medium-rare, the meat feels springy but gives slightly. A meat thermometer is the most reliable method, however. Insert the thermometer into the thickest part of the meat, but not too close to the fat or edge. Remove the meat from the grill at approximately 2-3 degrees below the desired final temperature, because it continues to cook during the resting time.
Where can you taste perfectly prepared picanha?
For an authentic picanha experience, craftsmanship is essential. Preparation over charcoal requires years of experience to get the temperature exactly right and turn the meat at the right moment. For us, everything revolves around that traditional preparation where we combine the Brazilian method with the highest quality meat. Our meat comes from free-range animals that are grass-fed, which ensures better flavor and an ethically responsible choice.
The quality of the meat makes the difference between a good and an exceptional picanha. We carefully select our meat based on origin, fat marbling, and the way the animals were raised. Transparency is paramount for us, so you always know exactly where your meat comes from and how it was produced. Our meat sommeliers are trained to tell you everything about the different cuts and can advise you on the best choice for your taste.
At our steakhouse in Nijmegen, you’ll find picanha prepared as it should be: over charcoal, with only coarse sea salt, and served at the perfect moment of doneness. The total experience goes beyond just the meat, because the ambiance, the service, and the attention to detail make the difference. You can view the menu to see which premium cuts we offer and how we prepare each steak with respect for the craft.
Whether you’re an experienced meat lover or trying picanha for the first time, the right preparation and quality make the difference. The combination of traditional techniques, premium meat, and passionate staff ensures that every bite is an experience. Picanha is more than a steak, it’s a culinary journey to Brazil that takes you into the pure flavor of perfectly prepared meat.
Frequently Asked Questions
Can I also prepare picanha at home on a regular barbecue without an espeto?
Yes, picanha can definitely be prepared at home on a regular barbecue or kettle grill. Cut the meat into thick steaks of 3-4 cm with the fat cap intact, place them fat-side down on a hot grill (direct grilling) and flip after 6-8 minutes. Use a lid to grill indirectly if your grill allows it, so that the meat cooks more evenly. The most important thing is high heat and preserving the fat cap for optimal flavor.
Should I rinse off the excess salt after grilling?
In traditional preparation, the coarse sea salt is indeed often partially rinsed or wiped off after grilling, especially if you've applied it very generously. Pat or brush off the excess salt gently before letting the meat rest. A light salt layer may remain for flavor, but too much salt can overpower the dish and mask the natural meat flavor.
How do I recognize quality picanha at the butcher or supermarket?
Look for a nice, thick fat cap of at least 1 cm that is white to light cream-colored, not yellow. The meat itself should have a deep red color with fine marbling throughout the meat. Ask about the origin and preferably choose grass-fed beef with good traceability. A good piece of picanha weighs between 1 and 1.5 kg and has a uniform thickness.
What are the most common mistakes when preparing picanha?
The biggest mistake is cutting away the fat cap because people think it's unhealthy, but this fat is precisely what gives the flavor. Other common mistakes are: using too many spices which makes the natural flavor disappear, putting the meat on the grill straight from the refrigerator, grill temperature too low so the meat doesn't caramelize, and not letting the meat rest after grilling. Follow the traditional method and keep it simple.
In which direction should I cut picanha for serving?
Always cut picanha against the grain (across the fibers) into slices of approximately 0.5 to 1 cm thick. The fibers usually run in one direction through the meat, and by cutting across them you make them shorter, which makes the meat more tender. Start at the thin end and work toward the thick part, so that each slice has a nice piece of fat edge for optimal flavor.
Which side dishes pair best with picanha?
Traditionally, picanha is served in Brazil with farofa (toasted manioc flour), vinagrete (tomato-onion salsa), rice, and black beans. For a modern twist, grilled vegetables, chimichurri sauce, garlic bread, and a fresh salad pair excellently. Keep the side dishes simple and light, so they complement the rich flavor of the meat rather than overpower it.
Can I marinate picanha in advance or is that not traditional?
Traditionally, picanha is never marinated, only seasoned with coarse sea salt just before grilling. Marinades are not necessary because the fat cap already provides sufficient flavor and juiciness. If you still want to add extra flavor, do so after grilling with a chimichurri or herb butter. The principle of picanha is precisely to let the pure, unadulterated meat flavor speak without distracting flavors.