Picanha (Brazilian Grilled Sirloin Cap)

Take the picanha out of the fridge 30 minutes ahead so it cooks evenly. Pat it completely dry with paper towel.

Score the fat cap in a shallow crosshatch, cutting into the fat but not down into the meat.

💡 Scoring helps the thick fat render and crisp instead of staying rubbery, and stops the cap from curling as it tightens over the heat.

Rub coarse salt generously over every surface, pressing it into the fat and the scored lines. Add pepper now only if using.

Set a heavy skillet (cast iron is ideal) over medium heat with no oil. Stand the picanha on its fat edge in the dry pan.

💡 Rendering the fat first gives you all the cooking fat you need — the beef fries in its own melted fat, which is exactly where picanha's flavour lives.

Render the fat cap 5–6 minutes, holding it upright with tongs, until the fat is deep golden and crisp and a pool of fat has melted into the pan.

Lay the picanha fat-side up and sear the meat face down in the rendered fat, 3–4 minutes, until a dark brown crust forms. Turn and sear the other face the same way.

Turn the heat to medium-low and keep cooking, turning every couple of minutes, until a probe in the centre reads about 52–54°C for medium-rare, roughly 8–12 minutes depending on thickness.

💡 No thermometer? Press the centre: it should feel like the base of your thumb when you touch thumb to middle finger — springy with slight give. Picanha is lean under the cap and dries out fast if pushed past medium.

Move the beef to a board and rest it, loosely covered, for 8–10 minutes.

💡 Resting is not optional — cut it straight off the heat and the juices run out onto the board instead of staying in the meat. Skipping this is the most common way home cooks end up with dry picanha.

Find the direction of the muscle fibres, then slice into thick 1.5–2cm pieces ACROSS the grain, each slice carrying a strip of the crisp fat.

💡 Cutting across the grain shortens the fibres so each bite is tender. Slicing along the grain leaves long, chewy strands even from a perfectly cooked cut.

Sprinkle the cut faces with a little more coarse salt and, if you like, rub with the cut garlic.

Serve right away with white rice, farofa and a fresh tomato-and-onion vinaigrete.