Brazilian cuisine is famous for its diverse flavors and unique cooking techniques, and one of the most popular dishes in Brazilian gastronomy is the Picanha.

This cut of beef, also known as the top sirloin cap, is the star of Brazilian barbecue and is often served in rodizio-style restaurants or Churrascarias. If you’re a meat lover and want to experience the authentic taste of Brazil, learning how to grill traditional Brazilian Picanha should be on your culinary bucket list.

Grilling Picanha may seem daunting initially, but it can be a fun and rewarding experience with the right tools and knowledge. This cut of meat requires a specific cooking technique, which involves searing the fat cap first and then cooking it to perfection over indirect heat.

How To Grill Traditional Brazilian Picanha

How To Grill Traditional Brazilian Picanha- Follow The Below Process

How To Grill Traditional Brazilian Picanha- Follow The Below Process

Grilling traditional Brazilian Picanha is an art form; mastering it requires some practice. We guide you through how to Grill Traditional Brazilian Picanha step by step. With the right technique and patience, you can easily grill a delicious Picanha that will impress your friends and family. Here are 6 steps to help you.

Step01. Start With High-Quality Picanha

Start With High-Quality Picanha

If you want to experience the authentic flavors of Brazilian cuisine, there’s no better place to start than with a high-quality picanha. This popular cut of beef is a staple in Brazilian barbecues and is known for its intense flavor and tender texture. To grill traditional Brazilian picanha, start by selecting a top-quality cut of meat. Look for a picanha with a good amount of marbling and a thick cap of fat on one side, as this will help keep the meat moist and flavorful during cooking.

Step02. Prepare The Picanha

Preparing the picanha is an essential step before grilling traditional Brazilian picanha. First, select a high-quality cut of beef with a thick layer of fat on one side. Then, remove any excess fat and silver skin from the meat to ensure even cooking.

Next, season the picanha with coarse sea salt and let it rest at room temperature for at least 30 minutes. Meanwhile, prepare the grill by heating it to high heat. Place the picanha on the grill with the fat side up and cook for 5-7 minutes. Then, flip the meat over and continue grilling for another 5-7 minutes until it reaches your desired level of doneness.

Step03. Season The Picanha

Season The Picanha

Picanha is a traditional Brazilian cut of beef that has become increasingly popular in the United States. Cooking the perfect picanha can be a challenge, but once you master the technique, the result is an incredibly flavorful and tender steak that is sure to impress your guests. The key to making great picanha is seasoning it properly. The best way to season picanha is to use coarse sea salt, like kosher salt, and apply it liberally to the meat.

Step04. Prepare The Grill

Prepare The Grill

If you want to impress your friends and family with your grilling skills, look no further than the Brazilian Picanha. This delicious cut of beef is a staple in Brazil, and it’s no wonder why. The Picanha is a flavorful and juicy cut of meat that is perfect for grilling.

But before you can start cooking, you need to prepare the grill. First, make sure your grill is clean and free of debris. You don’t want any leftover bits from your previous grilling session ruining the flavor of your Picanha. Next, preheat the grill to medium-high heat. You want to get the grill nice and hot before you start cooking.

Step05. Grill The Picanha

Grill The Picanha

Grilling the picanha is a traditional Brazilian dish enjoyed for generations. This cut of meat is popular for its intense flavor, and when grilled properly, it can be a mouthwatering experience. To get started, you will need a good quality picanha cut, which can be found at any well-stocked butcher shop.

Once you have your meat, it’s time to prepare it for the grill. Begin by trimming off excess fat and then score the meat to help it cook more evenly. Season the picanha with coarse salt and let it rest for 30 minutes before grilling.

Step06. Monitor The Internal Temperature

Monitor The Internal Temperature

Grilling traditional Brazilian picanha can be a delightful experience, but it’s important to know how to monitor the internal temperature of the meat for optimal results. First, select a high-quality picanha cut with a generous fat cap. Preheat your grill to high heat, and season the meat with sea salt and any other desired seasonings.

Place the meat on the grill with the fat cap facing up, and cook for approximately 5-7 minutes on each side until nicely seared. Then, move the meat to a cooler part of the grill and continue cooking until the internal temperature reaches 130-135°F for medium-rare. It’s essential to use a meat thermometer to ensure accurate temperature readings and prevent overcooking.


Grilling Brazilian Picanha requires attention to detail and patience. The final result is worth the effort. Remember to select high-quality meat, trim excess fat, season it simply, and grill it slowly to achieve a mouth-watering, juicy, and tender texture. Whether you are a beginner or a seasoned chef, mastering this traditional Brazilian dish will impress your guests and take your grilling skills to the next level.

So, gather your friends and family, fire up the grill, and enjoy a delicious Brazilian Picanha feast! If you read the above outline properly, we hope you now understand How to Grill Traditional Brazilian Picanha.


1.Should I Trim The Fat Off Picanha Before Grilling?

Ans: It’s recommended to trim any excess fat or silver skin from the picanha, but leave a thin layer of fat intact. This helps keep the meat juicy during grilling.

2.What Is The Best Grilling Method For Picanha?

Ans: Start by searing the fat cap over high heat to render the fat and create a crispy crust. Then move the picanha to indirect heat or reduce it to medium to finish cooking it.

3.How Do I Know When Picanha Is Cooked To My Desired Doneness?

Ans: Use a meat thermometer to monitor the internal temperature. For medium-rare, aim for around 130-135°F (55-57°C). Adjust the cooking time accordingly for other levels of doneness.

4.Should I Rest The Picanha Before Serving?

Ans: Yes, letting the picanha rest for about 5-10 minutes after grilling is recommended. This allows the juices to redistribute and results in a juicier steak.

5.What Are Some Traditional Brazilian Side Dishes To Serve With Picanha?

Ans: Traditional Brazilian side dishes to accompany picanha include farofa (toasted cassava flour), vinagrete (Brazilian salsa), and pão de queijo (cheese bread). These complement the flavors of the grilled meat.