Now here is a brief post in our “Steakhouse Series” you may not have thought we would include but is gaining in popularity here in the US where Brazilian restaurants are opening up left and right (it seems). The picanha.
Location of the Cut
Picanha is one of those cuts that proves you don’t need a ribeye or porterhouse to serve something memorable. Cut from the top of the sirloin cap, it sits on the rump of the animal — just above the round and behind the short loin. In North American butchery it’s often broken down into top sirloin steaks, which is why it’s sometimes overlooked here. But left whole with its signature fat cap intact, picanha becomes something entirely different.
Characteristics
What sets picanha apart is that thick, creamy layer of fat across one side. That fat renders slowly over heat, basting the meat as it cooks and delivering deep beef flavor with a clean, tender bite. It’s not as marbled throughout as a ribeye, but when prepared correctly it rivals it in richness because the fat cap does the heavy lifting. The muscle itself is relatively tender with a fine grain — especially when sliced properly against the grain.
Culturally, picanha is central to Brazilian churrasco. In Brazil, it’s often considered the star of the grill — skewered into crescent shapes, seasoned simply with coarse salt, and cooked over open flame. At traditional churrascarias, servers carve slices tableside straight from the skewer. The focus is simplicity: good beef, salt, fire. No heavy marinades needed.
Preparation
The best way to prepare picanha is to keep it simple and respect the fat cap. Leave the fat on. Score it lightly (don’t cut into the meat), season generously with coarse salt, and cook over high heat — grill or cast iron both work well. You can cook it whole and then slice, or cut it into thick steaks (with fat cap on each piece) before cooking. Aim for medium-rare to medium, then rest well. Most important: slice against the grain for tenderness.
So now you know that you don’t need to go to Brazil, or even a Brazilian restaurant to enjoy this flavorful cut. Next time you open your sirloin steaks, this is that (only probably less thick), and next time you order your beef share, ask the butcher to keep this part bigger, say 4+ inches, so you can roast it like they do in Brazil!
