Picanha is a tender, flavorful cut of beef widely enjoyed in Brazil. Also called the sirloin cap or coulotte steak, picanha is traditionally cooked with its fat cap intact, which keeps the meat juicy and rich. In this post you’ll learn what picanha is, how to cook it rotisserie-style Brazilian churrasco, and alternative methods for grilling or roasting it.
Table of contents
- What is picanha?
- How to cook picanha on a rotisserie
- Skewer the picanha
- Season the picanha
- Cook the picanha on the rotisserie
- Rest and slice the picanha
- How to serve it
- How to make herb butter sauce
- What to serve with it
- How to cook picanha steaks on the grill
- How to roast a whole picanha
- Frequently asked questions
- Where to buy picanha
If you’ve eaten at a Brazilian steakhouse (churrascaria), you’ve likely tasted picanha. It’s a great cut to make at home—especially if you have a rotisserie. Cooking picanha with the fat cap intact delivers incredible flavor and a silky, tender bite. Even without a rotisserie, you can grill or roast this cut and still enjoy excellent results.
Picanha (pronounced pee-KAHN-ya) comes from the upper rear of the cow and is the triangular muscle that caps the top sirloin. In North America it is often sold as top sirloin cap, rump cap, or coulotte steak. When a cut is labeled “cap,” it typically indicates the fat layer is attached. That fat renders as the meat cooks, bathing the steak in flavor and keeping it moist.
What is picanha?
Picanha is the top sirloin cap: a triangular, well-marbled muscle that typically keeps a thick fat cap. That fat is part of what makes picanha so prized. As it cooks, the fat melts and bastes the meat, producing a buttery texture and deep beef flavor. For best results cook picanha with the fat cap facing up so those drippings flow over the meat.
How to cook picanha on a rotisserie
Cooking picanha on a rotisserie—known in Portuguese as churrasco—is one of the most authentic and rewarding ways to prepare this cut. The rotating, even heat and slow rendering of the fat create a crusty exterior and tender interior. Follow the step-by-step overview below; a full recipe and ingredient list are included at the end.
Skewer the picanha
- Trim the picanha roast into steaks about 1½ inches thick. A 2–3 pound roast usually yields 3–4 steaks.
- If the fat cap is very thick, it can be difficult to slide the steaks onto the rotisserie rod. An easy workaround is to first push a sharp metal skewer through each steak to make a starter hole.
- After that, bend each steak into a crescent or “C” shape and thread it onto the rotisserie rod so the fat cap faces outward and up.
Season the picanha
- Picanha needs very little seasoning—its fat and marbling create much of the flavor. Rub all sides of the steaks with olive oil.
- Sprinkle coarse kosher or sea salt and freshly ground black pepper. For extra flavor use your favorite steak seasoning or a coarse steak rub.
Cook the picanha on the rotisserie
- Preheat the rotisserie function to medium, roughly 350°F. Consult your grill manual for specific rotisserie setup if needed.
- Mount the rod and start the motor. Place a drip pan beneath the meat to catch renderings.
- Cook for about 20–25 minutes, or until the internal temperature reaches 130°F for medium-rare or 135°F for medium. Remember that the temperature will rise about 5°F during resting.
- Always turn the rotisserie motor off before checking temperature or removing meat.
Rest and slice the picanha
- Turn the rotisserie off and use heat-safe gloves to bring the rod to a cutting board. Let the steaks rest, still on the rod, for 10 minutes.
- Slide the steaks off the rod with tongs and place fat-side up on the board. Using a sharp knife, slice thinly from the fat down, cutting against the grain to preserve tenderness.
How to serve it
Serve picanha sliced thin, as is common at Brazilian steakhouses, so each bite has a little of the rendered fat. You can also slice thicker if preferred. Traditional accompaniments include chimichurri or a warm herb butter; both complement the beef’s richness.
How to make herb butter sauce
- Finely chop 1 cup fresh parsley and 4 garlic cloves (or pulse in a food processor).
- Combine the parsley and garlic with 1 tablespoon dried oregano, 2 teaspoons crushed red pepper flakes, ½ teaspoon salt and ½ teaspoon black pepper.
- Melt ½ cup (1 stick) butter in a small saucepan over medium heat. Stir in the herb mixture and simmer gently for 5 minutes.
- Remove from heat and serve warm over sliced picanha.
What to serve with it
Picanha pairs well with classic steak sides and bright salads. Consider roasted or mashed potatoes, grilled vegetables, sautéed mushrooms, or a crisp green salad. Traditional South American chimichurri is an excellent bright counterpoint to the beef’s richness.
- Potatoes: mashed, roasted, or baked
- Salads: mixed greens, grilled Caesar, or a tangy vinegar-based salad
- Vegetables: sautéed mushrooms, grilled asparagus, or roasted Brussels sprouts
How to cook picanha steaks on the grill
If you don’t have a rotisserie, grilling picanha steaks is an excellent alternative. Cut the top sirloin cap into 1½ inch steaks, coat in olive oil and seasoning, and grill over medium heat.
Grill for about 7–8 minutes per side for medium-rare to medium, or until the internal temperature reaches 130°F for medium-rare and 135°F for medium. Let the steaks rest for 10 minutes before slicing.
How to roast a whole picanha
You can roast a whole 2–3 pound picanha in the oven if you don’t have a rotisserie or grill. Rub the roast with olive oil and season all over. Place fat-side up on a wire rack set over a rimmed baking sheet.
Roast at 350°F for approximately 55 minutes for a 2 pound roast, or until the internal temperature reaches 130°F for medium-rare or 135°F for medium. Add about 10 minutes if the roast is closer to 3 pounds. Rest for 10 minutes before slicing.
Frequently asked questions
- Do you eat the fat on the steak? Yes. The fat renders during cooking and adds flavor and a buttery mouthfeel. If you prefer, you can trim excess fat after cooking.
- What’s the difference between picanha roast and picanha steaks? The roast is the whole top sirloin cap (typically 2–3 pounds). Steaks are simply the roast cut into 1½ inch slices for grilling or skewering on a rotisserie.
Where to buy picanha
Picanha is increasingly available in North America as its popularity grows. Look for labels such as top sirloin cap, rump cap, sirloin cap, or coulotte steak at grocery stores or ask your local butcher. Some wholesale clubs and specialty meat suppliers also carry picanha.
Rotisserie Picanha Steak — Recipe
Yield: 6 servings | Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes
Ingredients
- 3 pounds picanha (top sirloin cap)
- 2 tablespoons olive oil
- 3 tablespoons coarse steak seasoning (or kosher salt and freshly cracked black pepper)
Instructions
- Slice the picanha into 1½ inch thick steaks if cooking on a rotisserie. For oven roasting, leave the roast whole.
- If the fat cap is thick, pierce each steak with a sharp metal skewer to make a starter hole for the rotisserie rod.
- Bend each steak into a crescent and thread onto the rotisserie rod with the fat cap facing outward and upward.
- Brush all sides with olive oil and season generously with steak seasoning, salt, and pepper.
- Preheat the rotisserie to medium heat (around 350°F). Place a drip pan beneath the meat.
- Cook for 20–25 minutes, or until the internal temperature reaches 130°F for medium-rare or 135°F for medium. Temperatures will rise about 5°F while resting.
- Turn the rotisserie motor off, remove the rod using heat-safe gloves, and let the steaks rest on a cutting board for 10 minutes.
- Slide steaks off the rod, place fat-side up, and slice thinly from the fat down against the grain. Serve with chimichurri or herb butter sauce if desired.
Notes
- Leftovers keep up to 4 days refrigerated in an airtight container.
- To reheat thin slices while keeping them juicy: briefly dip slices (10–15 seconds) in boiling beef broth.
- Plan about ½ pound of picanha per person when serving as a main course.
Nutrition (per serving, approximate)
Calories: 335 kcal | Protein: 51 g | Fat: 13 g | Carbohydrates: 1 g