#GrillMaster Series: How To Grill Picanha To Perfection (With Video)

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 is rich in flavor and provides an excellent value for its price. Its 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 but from our experience, we highly recommend to NOT remove the fat cap before cooking (you can eat around it or remove it after). Trust us, we know our Picanha.

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

How To Cook Picanha

While Picanha shines when cooked over open flames (whether charcoal or wood), it can also be prepared using gas or in the oven. It's very forgiving and a surprisingly simple beef cut to cook. After putting it to the test many times over, we've discovered this method of grilling to be our favorite for cooking picanha that produces a foolproof, mouthwatering dish, everytime.

How To Grill Picanha Video Instructions

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.

Have any questions? Feel free to contact us!

Check out our Picanha meat!