Picanha, a popular Brazilian cut of beef, is known for its rich flavor and tender texture, especially when cooked correctly. Here’s a step-by-step guide on how to cook picanha to perfection.
Preparation
Before you start cooking, it’s crucial to prepare the picanha properly.
Trimming and Slicing: Trim off any silver skin from the meat side of the picanha. Then, slice the picanha into individual pieces, typically 2-3 inches wide, cutting with the grain of the meat[1][5].
Scoring the Fat Cap: For some methods, score the fat cap of the picanha with a diamond pattern. This helps the fat render more evenly during cooking[2][4].
Seasoning
Seasoning is a key step to enhance the flavor of the picanha.
Generous Salting: Season the picanha generously with coarse salt (such as kosher salt or sea salt) on all sides. Use your fingers to press the salt into the meat to ensure it adheres well[1][4][5].
Optional Marinade: For added flavor, you can marinate the picanha in a mixture of minced garlic, chopped parsley, chopped oregano, and olive oil for at least an hour or overnight[2].
Grilling
Grilling is one of the best ways to cook picanha, and there are several methods you can use.
Using a Rotisserie
Preheat the Grill: Set up your grill for rotisserie cooking, using either an infrared rotisserie burner or charcoal. Allow the grill to preheat[1].
Place on Rotisserie: Place the picanha pieces on the rotisserie, ensuring they are securely attached.
Cooking: Allow the picanha to roast for about 15 minutes or until a nice char and color are achieved. Remove the cooked pieces from the spit, slice the outside layer, and serve with chimichurri. Return the uncooked pieces to the grill and repeat the process until all the meat is cooked[1].
Grilling on Skewers
Preheat the Grill: Preheat your grill to medium-high heat using charcoal or wood[2][4].
Skewer the Picanha: Slice the picanha into steaks and form them into a “C” shape before skewering them. Lather the pieces with oil and season generously with coarse sea salt[4].
Grilling: Place the skewers on the grill, fat side down, and grill for about 10-15 minutes on each side or until the desired level of doneness is reached. Rotate the skewers every 2-3 minutes to prevent flare-ups and ensure even cooking[2][4].
Pan-Searing and Finishing on the Grill
Preheat the Skillet: Preheat oil in a large cast-iron skillet over medium-high heat.
Sear the Picanha: Place the picanha steaks in the skillet, fat side down, and sear until golden brown, about 2-3 minutes per side.
Finish on the Grill: After searing, finish cooking the picanha over indirect heat on the grill for another 5-8 minutes until it reaches your desired internal temperature (130-135 degrees for medium-rare)[5].
Resting and Serving
After cooking, it’s important to let the picanha rest before serving.
Resting: Let the cooked picanha rest for a few minutes to allow the juices to redistribute. This ensures the meat remains tender and flavorful[2][4].
Slicing: Slice the picanha thinly against the grain for maximum tenderness. Serve with chimichurri sauce and grilled vegetables for an authentic Brazilian experience[1][2].
Most Important Facts About Cooking Picanha
Trim and Slice Correctly: Trim off silver skin and slice the picanha with the grain into manageable pieces.
Score the Fat Cap: Scoring the fat cap helps in even fat rendering.
Generous Seasoning: Use coarse salt generously and consider a marinade for added flavor.
High Heat Grilling: Preheat the grill to medium-high heat, whether using charcoal, wood, or a rotisserie.
Rotate and Flip: Rotate skewers every 2-3 minutes and flip steaks to ensure even cooking and prevent flare-ups.
Rest Before Serving: Let the cooked picanha rest for a few minutes before slicing and serving.
Slice Against the Grain: Slice the picanha thinly against the grain for maximum tenderness.
Serve with Chimichurri: Serving with chimichurri sauce enhances the flavor and authenticity of the dish.
By following these steps and tips, you can achieve a perfectly cooked picanha that is both flavorful and tender.
