Picanha na Brasa (Brazilian Grilled Rump Cap)
The undisputed king of Brazilian churrasco, Picanha (rump cap) is celebrated for its rich flavor and tender texture. This recipe focuses on the traditional preparation: a thick cut of beef seasoned only with coarse salt and grilled over hot coals to perfection. The thick layer of fat renders during cooking, basting the meat and creating an incredibly succulent result.
🧂 Ingredients
- 1.5 kg Picanha (rump cap)(Look for a piece with a thick, even fat cap (at least 1 cm or 1/2 inch thick). If the fat cap is very thick, you can trim it slightly, but do not remove it entirely.)
- generous Coarse sea salt or kosher salt(Use coarse salt, as fine salt will dissolve too quickly and over-salt the meat. You'll need enough to coat the entire surface of the picanha.)
👨🍳 Instructions
- 1
Prepare the Picanha: If your fat cap is thicker than 1.5 cm (about 3/4 inch), you can score it lightly in a diamond pattern, being careful not to cut into the meat. This helps the fat render more evenly. Pat the entire piece of picanha dry with paper towels. This helps the salt adhere better and promotes a better sear.
⏱️ 5 minutes - 2
Season Generously: Coat all sides of the picanha generously with coarse salt. Really press the salt into the meat and fat. Don't be shy; much of the salt will fall off during grilling. Let the seasoned picanha rest at room temperature for about 10-15 minutes while you prepare the grill.
⏱️ 10-15 minutes - 3
Prepare the Grill: Set up your grill for direct, high-heat cooking. You want a bed of hot coals that are mostly covered in gray ash. The ideal temperature is around 230-260°C (450-500°F). If using a gas grill, preheat on high.
- 4
Grill the Picanha: Place the picanha on the hot grill grate, fat-side down first. Sear for about 5-7 minutes until the fat is well-rendered and starting to crisp. You should hear a vigorous sizzle. Flip the picanha and sear the meat side for another 5-7 minutes.
⏱️ 10-14 minutes - 5
Continue Cooking: Move the picanha to a slightly cooler part of the grill (indirect heat if possible) or raise the grill lid. Continue cooking, turning occasionally, until the internal temperature reaches your desired doneness. For medium-rare, aim for 55-57°C (130-135°F). Use a meat thermometer for accuracy. The total grilling time will vary depending on the thickness of the picanha and the heat of your grill, typically 25-35 minutes total.
⏱️ 15-21 minutes - 6
Rest and Slice: Remove the picanha from the grill and let it rest on a cutting board for at least 10 minutes. This is crucial for the juices to redistribute, ensuring a tender and moist result. Slice the picanha thinly against the grain. If desired, you can briefly return the slices to the grill for a quick sear.
⏱️ 10 minutes
💡 Pro Tips
- ✓The fat cap is essential for flavor and moisture. Do not remove it.
- ✓Use coarse salt generously; it seasons the meat and helps create a crust. Excess salt will fall off.
- ✓Medium-rare (internal temperature of 55-57°C / 130-135°F) is the ideal doneness for picanha, allowing the fat to render without overcooking the meat.
- ✓Resting the meat after grilling is critical for juiciness.
- ✓Slicing against the grain is key to tenderness.
🔄 Variations
- Serve with a vibrant chimichurri sauce for a fresh, herbaceous counterpoint.
- Accompany with farofa (toasted cassava flour) for a classic Brazilian side.
- Marinate briefly in garlic and olive oil before salting for added flavor complexity (though purists stick to salt only).