Perfect Picanha Steak: A Taste of Brazilian Grilling at Home

picanha steak

Introduction

If you’ve ever wondered how to recreate a Brazilian-style steakhouse dinner at home, this is the perfect recipe for you. Rodizio restaurants, similar to churrascarias, began emerging in the U.S. around the late '90s, where waiters roam the room, slicing meat off hot skewers at your table. This dining style originated in Brazil and has since evolved into a more refined experience. After enjoying it at the popular chain Fogo de Chao, I became curious about preparing my own skewered grilled meat. Picanha steak is a classic choice served at these establishments, often known as sirloin cap. With simple seasoning and grilled on skewers, it’s surprisingly easy to make at home. All you need is a hot grill, metal skewers, and kosher salt (or sea salt) to create a Rodizio-style quality steak.

How to Make Picanha Steak

Ingredients

• Sirloin Cap: Picanha steak comes from the rump, labeled as "rump cap" or "sirloin cap." If you’re fortunate, the picanha steaks will be pre-cut; otherwise, you can ask your butcher to cut the rump cap, or you can do it at home. If slicing at home, use a sharp knife and a clean cutting board to cut the steaks into about 2-inch pieces, always slicing against the grain. Do not remove the fat cap, as fat equals flavor.
• Kosher Salt: I prefer to let my meat sit at room temperature for 20 to 30 minutes. Salting the steak and letting it rest helps develop flavor, a practice I learned from Samin Nosrat.
• Freshly Ground Black Pepper: Although not always used, I recommend including it for a touch of mild heat. I particularly enjoy coarsely ground cracked black pepper.

Step-By-Step Instructions

1. Preheat the Grill: Ensure your grill is hot and the grates are clean and lightly greased. Whether using a grill pan over a gas flame or an outdoor grill, be cautious of dripping oil.
2. Skewer the Steak: Curl the steak and push it through the skewers, keeping the skewer point facing away from you, parallel to the cutting board.
3. Grill to Desired Doneness: Grill the steak until it reaches your preferred doneness, typically medium to medium-rare. Minimize poking the steak to check the temperature; if available, use an infrared thermometer.
4. Let It Rest: After grilling, allow the meat to rest so the juices can redistribute, preventing it from drying out.

Variations

• Cajun Seasoning: For a more complex flavor, consider using Cajun seasoning made from paprika, dried garlic, and oregano, seasoning your steak just before grilling.
• Garlic Butter: If using a grill pan, let butter melt over the steak after grilling for an added richness.

Storage

I recommend enjoying the steak immediately. However, if you have leftovers or want to meal prep, allow the meat to rest until it reaches room temperature. Store it in an airtight container in the refrigerator for up to 2 days. To reheat, wrap the meat in tin foil and warm it at 350°F.