Name: #GrillMaster Series: How To Grill A Picanha Like The Brazilians Do
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 5
Cuisine: BBQ
Ingredients: Picanha; Salt

Picanha is one of the best grilling cuts out there. The Picanha cut is very popular in South America and has been growing in popularity in the states where it goes by the name Coulotte or Sirloin Cap. It is a tender and juicy roast that eats very well.

Our Experience With Picanha (And Why We Love It)

Picanha's defining characteristic is an exterior fat cap that (ideally) measures ¾ of an inch. Inside it has very little fat and can present nice marbling.

Trimming the fat is optional and it is highly recommended NOT to remove the fat cap before cooking (you can eat around it or remove it after). Trust us, we know from firsthand experience.

At Meat N' Bone, we specialize in sourcing high quality Picanha and we have a wide offering that includes everything from G1 certified choice to Japanese Wagyu.

Picanha is a forgiving and surprisingly simple beef cut cook. After putting it to the test many times over, we've discovered this to be our favorite method for cooking picanha that produces a foolproof, mouthwatering dish, everytime.

How To Grill Picanha Like The Brazilians Do

Step #1: Pre-heat grill on high.

Step #2: Salt generously.

Step #3: Place Picanha on grill, fat side up. Sear for 3 Minutes.

Step #4: Turn and get some grill marks on the fat cap (another 3-4 mins).

Step #5: Lower grill temperature and close the lid.

Cook on indirect heat for 20-40 minutes, depending on the size. For a XL Wagyu Picanha, we cook for 35 minutes.

Step #6: Check for flare-ups.

If your grill is dirty, flares may happen. If it does flare up, don't freak out, just move the roast to the side.

Step #7: Don't be shy to use a thermometer. We cooked to 135 degrees for a nice medium.

Step #8: Take the roast of the grill and let it rest for at least 10 minutes.

Step #9: Cut the Picanha.

There are many ways to cut the Picanha, but the key is to cut against the grain from tip to tip. If a steak is too rare, you can always place it back in the grill.