Brazilian picanha steak cooked over charcoal
Meat School

Picanha: What It Is & How to Cook Brazilian Rump Cap

by Adam Dodd on Dec 05, 2021

Picanha is one of Brazil's most popular cuts for churrasco, the country's traditional style of barbecue. Known for its rich flavour and distinctive layer of fat, picanha is a favourite for charcoal cooking.

What Is Picanha?

Picanha is the rump cap, a layer of meat and fat that sits over the rump. Depending on the region, it can also be known as rump cover, sirloin cap or culotte steak.

The fat cap is an important part of picanha. When cooked properly, it renders down and helps keep the meat juicy and flavourful.

For preparation, trim away any excess silver skin with a sharp trimming knife, while keeping the fat cap intact.

 

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How to Choose Picanha

A smaller picanha is generally preferred. Look for a cut weighing around 1–1.5 kg, with a good layer of fat and even thickness.

Picanha may be easier to source from a butcher than a standard supermarket.

How to Cook Picanha

The traditional Brazilian method is to cook picanha over charcoal on a rotisserie.

  1. Season generously with salt.
  2. Place the picanha on the rotisserie over charcoal.
  3. Cook slowly, allowing the fat to render and baste the meat.
  4. Monitor the internal temperature with a meat thermometer.
  5. Watch for fat flare-ups when cooking over charcoal.
  6. Remove from the heat once it reaches your preferred doneness.

Keep a little water nearby to help manage flare-ups if needed.

Why Resting Picanha Matters

Allow the cooked picanha to rest before slicing. Resting helps the meat retain its juices.

For best results, loosely cover the meat with foil and rest for at least 10 minutes before slicing.

How to Slice Picanha

Once rested, use a sharp chef's knife or long slicing knife to cut the picanha into thin slices.

Slice carefully and place each piece into a serving tray so the juices are retained rather than lost on the cutting board. Pour any remaining juices over the sliced meat before serving.

Final Thoughts

Picanha is a simple but flavourful cut that works especially well with charcoal and rotisserie cooking. With good seasoning, careful cooking and proper resting, you can enjoy a Brazilian-style BBQ favourite at home.

Tags: cooking, meat, picanha
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