How to cook picanha steak at home? Oh boy, I’ve messed this up before. You stare at this odd-shaped cut, thinking, “Isn’t this just for those pro grillers?” And the fat cap—“Do I leave it on?” Maybe you saw a viral video or even tried it once at a Brazilian spot (basically the five-star steakhouse experience, but in flip-flops). Let’s just say, with a little patience and some easy steps, you’ll own this. I’ll walk you through what you need and how to get it right—kind of like how I finally nailed those tricky Madeline cookies that use cream cake. It’s way easier than you’d think, pinky promise.
How to Make Picanha Steak
All right, let’s get down to how to cook picanha steak without freaking out. This cut is big in Brazil—super beefy but somehow buttery at the same time. If you’ve got a grill, amazing. But a hot oven and cast-iron skillet work too, which is how I started. Here’s what you need: one picanha, some big-grain salt, and a bit of black pepper. That’s mostly it.
Now, the fat cap? Leave it. I know, folks sometimes want to trim it off, but don’t. It’s your flavor ticket. Slice the picanha across the grain into thick steaks, maybe 2 inches or so. (Mine were sometimes a bit lopsided—nobody cared.) Season with kosher salt—seriously, don’t skimp. If you’re grilling, sear the fat cap first. Just toss them on, fat side down, and let things sizzle for a couple minutes. Flip every so often until you hit your preferred doneness. Medium-rare’s my jam. Using a skillet? Do the same, start with the fat side down. Pop the whole thing in a hot oven for a few minutes to finish if needed.
Let the steaks rest. Don’t mess with them. That juicy magic happens while you’re waiting. By the way, I once rushed this, cut in, and all the juice ran off onto the cutting board (devastating). Now, I wait ten minutes. Every time.
I tried this picanha steak for the first time last weekend, following these relaxed steps, and it turned out so good that my family literally fought over the last slice. Never thought I could pull it off. – Mike W.
Recipe Tips
Here’s my quick-fire list of what makes a good picanha steak turn out great. First, don’t skimp on the salt (repeat it with me: salt is your friend). Second, let the steak sit out until it’s not ice-cold—room temperature is best; that’s like, half the secret. Third, flip it more than you think you should, maybe every minute or two. You won’t mess up a crust—you might just surprise yourself.
Check doneness using a thermometer if you’re nervous, but pressing for firmness works too. If it feels like your chin, it’s rare. If it’s like your nose, probably overdone. (That’s a weird tip but it stuck in my brain and works!) And okay, don’t slice right away. Just wait—or risk losing those precious juices (sob).
Variations
You can keep it classic with salt and pepper like me, but I’ve played around a bit—sometimes I add garlic powder or smoked paprika, if I’m feeling wild. Chimichurri sauce on top is pretty spectacular. I’ve even marinated the picanha steak overnight in a garlic-oil bath for flavor that’s off the charts.
Tried slicing it thicker for skewers once—threaded them and cooked churrasco-style, over the fire. It got crispy from the flames and tasted way different (in a good way). Frankly, don’t overthink it. Simple works best, but experimentation’s how you find your thing.
Storage
Chances are you won’t have a ton of leftovers, but if you do—they reheat well. Wrap cooked picanha steak in foil or pop it in a container. Stick it in the fridge for up to three days. Now, here’s the trick: to reheat, do it gently. Either zap quickly in the microwave or, better, heat slices in a skillet with a little dab of butter until just warm. Anything more and you risk dry, sad steak.
For long-term? Freeze it. Just wrap in cling film plus foil. Defrost in the fridge overnight (don’t try to speed it up on the counter), then warm up as above. Total weekday dinner saver.
What To Serve With Picanha Steak
Good steak deserves good sides, right? Here’s what knocked my socks off last time:
- Roasted potatoes, crispy as heck.
- Bright, zingy slaw with extra lime (somehow cuts the richness).
- Grilled veggies. Literally whatever’s in the fridge.
- A bit of spicy mayo for dipping. Try it at least once.
Or heck, try something like easy beef stroganoff in the slow cooker using rosemary as a side or next-day lunch—sounds nuts, but it works.
Common Questions
How do I slice the picanha steak?
Always cut across the grain—totally key for a juicy, tender bite. Thick slices make it feel extra special.
Can I cook picanha steak in the oven only?
Yep. Sear the fat in a hot skillet first, then finish in the oven. It’ll still turn out super tasty.
Is the fat cap supposed to be eaten?
Absolutely! It’s like, the best bite. If you don’t dig chewy fat, trim some off your slice, but don’t remove it before cooking.
How do I know it’s done?
Shoot for medium-rare or medium. You can poke for firmness, but honestly, an instant-read thermometer helps. Look for 130°F for medium-rare.
How do you not dry it out?
Big one: let it rest after cooking! And don’t slice too thin. The fat cap helps keep things nice and moist, too.
Ready for Steak Night? You Got This
So, that’s basically how you master picanha steak with your own two hands. Trust your gut, don’t worry if it’s a bit wobbly the first go, and keep it simple. Honestly, making this at home beats half the takeout I’ve had. If you want to geek out, check out this YouTube guide to three BEST ways to cook picanha or read Chef Billy Parisi’s deep-dive on his Picanha steak recipe for some pro moves. You’ll surprise yourself, I swear—next thing you know, you’ll be bragging about your steak more than you should (it happens to the best of us).
Print
Picanha Steak
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Carnivore
Description
Learn how to cook picanha steak to perfection at home with this easy recipe that results in a juicy and flavorful dish.
Ingredients
- 1 picanha steak
- Big-grain salt
- Black pepper
Instructions
- Slice the picanha across the grain into thick steaks (about 2 inches).
- Season generously with kosher salt and black pepper.
- If grilling, sear the fat cap first over medium-high heat, then flip and cook to your desired doneness.
- If using a skillet, sear the fat side down, then finish in a hot oven if needed.
- Let the steaks rest for about 10 minutes before slicing.
Notes
Let the steak sit at room temperature before cooking for best results. Don’t rush the resting time to keep the juices in.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling or Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 0g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 100mg
Keywords: picanha, steak, Brazilian cuisine, grilling, beef