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Perfectly cooked Brazilian picanha steak resting on wooden cutting board with fresh herbs

Authentic Brazilian Picanha Steak

Chef Andrew
Juicy, flavorful picanha cooked churrasco-style with perfect crust and tender interior.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 4 People
Calories 520 kcal

Ingredients
  

  • 1 2-3 lb picanha steak with 1/4" fat cap"
  • 2 tbsp coarse sea sal
  • 1 tbsp black pepper (optional)
  • 4 garlic cloves, crushed (optional)
  • 2 tbsp avocado oil (for searing)

Instructions
 

Prepare the Steak

  • Pat steak dry. Rub salt (and optional pepper/garlic) on all surfaces, including fat cap. Let rest 40 minutes at room temperature.

Grill Setup

  • Prepare charcoal grill for direct medium-high heat (450°F). Alternatively, preheat cast iron skillet for 5 minutes.

Cook the Picanha

  • Grill fat-side down first for 5 minutes until golden. Flip and cook other sides 3 minutes each for medium-rare (130°F internal).

Rest and Slice

  • Transfer to cutting board. Rest 10 minutes, then slice against the grain into 1/2" pieces, keeping fat cap intact.

Notes

For authentic Brazilian presentation: skewer meat in C-shape before grilling. Serve with farofa and vinagrete salsa.