Picanha is renowned for its tenderness and intense flavor. It makes it an ideal choice for home cooks looking to impress. With this recipe, you can easily make either steaks that turn out perfecty cooked every single time – succulent on the inside with radiant flavors bursting through. Plus, sous vide cooking requires almost no effort from start to finish. All you have to do is set your immersion circulator at the desired temperature! So why not give this amazing picanha recipe a try today? You won't regret it once you experience how truly delicious it really is!
Table of Contents:
1 - Why you will love this grilled picanha steak recipe
Picanha steaks are full of flavor and tender, making it the perfect choice for your next grilling experience. But don't worry if you're not an experienced cook! This easy to follow recipe will ensure that even novice chefs can achieve delectable results with minimal effort. And with its sous vide cooking technique, you know that your picanha will be moist and succulent every time! So fire up the grill: this delicious dish awaits.
2 - About your picanha cut (AKA Sirloin Cap)
Picanha roast, otherwise known as rump cap, culotte steak, sirloin cap, is a delectable and tender cut of beef from the top of the rump primal. If you want to savor an unforgettable grilled steak experience, this should be your go-to choice! The marbling of fat that it boasts gives it a melt-in-your mouth texture. This can't be duplicated by any other type of meat. Not only that but its flavor will tantalize your taste buds like never before - making it perfect for both expert chefs and amateur home cooks alike! Grilled picanha also requires minimal effort to prepare so why not treat yourself today with this exquisite option?
3 - Wagyu beef picanha
Indulge in the luxurious taste of wagyu for a cut that is both flavourful and tender. Its generous marbling guarantees maximum juiciness, providing an unbelievably juicy texture that will melt on your tongue with each mouthful! This cut also yields outstanding results when cooked through sous vide, making it utterly delectable! Finish off this culinary delight by giving it a short sear on your BBQ grill - and enjoy its exquisite finish!
Our Favorite Picks of Picanha Cuts
4 - Grilled picanha recipe tips
- Do not overcook
To ensure that this juicy cut maintains its tenderness and delectable taste, do not overcook it. After a long sous vide bath, sear the meat briefly on the grill over high heat to preserve its succulence while giving it an appetizing chargrilled flavor. To make sure you reach desired doneness, use a meat thermometer.
- Watch out for flare ups
To avoid burning your sirloin steaks, position the coals so air can flow more freely and prevent hot spots from forming. You could also place a foil-covered tray or sheet pan underneath for gentle direct heat cooking without flare ups. If that doesn't work, move the meat to another part of the grill where it won't be exposed to any sudden bursts of flame.
- Make sure to flip it often
To ensure a perfectly grilled picanha, flipping the steak continuously during preparation is key. The lean texture of this cut can make it prone to drying out if left unattended, but frequent turning helps spread heat and moisture over its entire surface while also allowing excess fat or juices to disperse all around for an even more scrumptious flavor! As long as you keep up with regular flips throughout the grilling process your sirloin cap will remain tender until served.
- Don't forget to score the fat cap!
Located above the sirloin point, this fat cap should always be cut in shallow lines before cooking. This process not only helps melt off any excess grease more evenly and quickly during grilling, it also allows for further flavor infusion into an already-delicious cut of beef—making scoring a necessary step for any perfect picanha recipe.
With these simple tips, you will be able to achieve perfect sirloin cap every time!
5 - Cook Picanha
- 2 lbs. Snake River Farm wagyu picanha
For the Rub/Seasoning:
- 1 ½ tablespoon Diamond Crystal Kosher Salt
- 1 ½ tablespoon ground black peppercorn
For the Sear:
- 1 teaspoon olive oil
- Thyme, rosemary, and garlic for the sous vide bath
- Guerande OR Camargue sea salt (optional)
- Unwrap, rinse meat, and pat dry with a paper towel.
- On a cutting board, trim fat cap slightly. Be careful not to remove too much of the large fat cap that gives this cut its rich flavor and tender texture.
- Place the whole roast on a cutting board with the fat-side up, and cut through the fat layer in a cross-hatch pattern, without slicing into the meat underneath, as if you were preparing ham.
- Sprinkle the kosher salt and pepper evenly on both sides of the cut.
- Place the meat in the bag together with your choice of seasonings.
- Seal the bag.
Set up your Anova cooker
- Set the Anova cooker for 24 hours at 131°F. This recipe is set for a tender texture and a MEDIUM-RARE cook (130°-135°F). If you like your meat rare/medium, adjust the target temperature as well to taste: Rare: 120 to 125 degrees F Medium: 140 to 145 degrees F If you like your meat more firm, I recommend lowering the cooking time to a minimum of 12 hours.
- Place the meat in the bath and wait until fully cooked.
- When the targeted temperature is reached, take the meat out and place in an ice bag for about 20-30 minutes (depending on thickness of the cut).
- Set up your grill following the manufacturer’s instructions for for direct grilling and preheat to high. If you are using a charcoal grill, use about a ¾ or full filled chimney. After about 10-15 minutes, rake the coals into a mound to build a hot fire.
- After 20-30 minutes, take the bag out of the ice bath, open and remove the meat, and discard the bag. With a paper towel, remove the thyme, the rosemary, and the garlic. Pat dry and brush with oil on all sides.
- Cut the roast lengthwise into three equal pieces of steak.
- Take each steak and roll it up like a jelly-roll, then secure the shape with a metal skewer so that all pieces stay in place.
- If not done already, brush the grill or the cast iron pan with olive oil.
- Place the skewers on the grill, and sear it on direct flame for 5-10 minutes on each side or until desired bark. Keep the lid open and turn it every minute or to make sure to not overcook. Watch out for flare ups.
- Remove the meat from the grill and place on a cutting board.
- Cover loosely for about 5 minutes.
- Slice picanha steaks and serve.
- To taste, sprinkle lightly with Guerrande salt or coarse salt and slice.
6 - Storage Instructions
To store picanha steaks in the fridge, wrap them tightly in plastic wrap or place them in a sealable container. Place in the refrigerator for up to 3-5 days.
If you would like to freeze picanha, wrap individual steaks tightly with plastic wrap, foil, or freezer paper and place in a freezer bag or an airtight container. Store in the freezer for up to 3 months. To thaw, place in the refrigerator overnight.
After thawing the picanha, preheat the oven to 375 degrees F and place it on a foil-lined baking sheet. Roast for 20-30 minutes, flipping once in between until it is crisp outside. If you don't have an oven handy, use a hot skillet or cast iron pan over medium heat - about 5-10 minutes per side should suffice! Once warmed up fully with golden brown color all around, serve immediately garnished with your best sauces/seasonings for extra flavor.
7 - Side Dishes
Grilled picanha steak is a favorite of Brazilian steakhouses. This cut of meat is perfect for grilling or roasting. And it can be paired with a variety of seasonings, sauces, or side dishes. Here are some great side dishes for an authentic brazilian picanha meal:
Coxinha (Brazilian Chicken Croquettes)
Brazilian Cheese Bread (Pão de Queijo)
Easy Brazilian Rice Recipe
Feijoada (Brazilian Black Bean Stew)
Brazilian Vinaigrette Salsa
If you love the flavor and tenderness of picanha but are looking for a simple, easy way to cook it at home, this picanha recipe is perfect solution. Whether you're searing it on the grill or using sous vide cooking, this recipe is sure to deliver perfectly cooked, delicious picanha every time. So why wait? Get started today and enjoy your next picanha with friends and family!
Frequently Asked Questions
Also be known as sirloin cap, rump cover, rump cap, couro, coulotte (etc.) in different regions and countries, it is a cut of beef that comes from the top sirloin. Sirloin cap is famous for its tenderness and rich, intense flavor, making it a top choice among home cooks looking to impress.
The picanha cut is a type of sirloin, and it comes from the top part of the sirloin. The top sirloin is located on the back of the cow, between the short loin and the tenderloin. It is a highly-prized and well-marbled cut, known for its flavor and tenderness.
Picanha is often used in Brazilian grilling (churrasco) or Argentinian asado cooking, and can be prepared using different methods - such as grilling on the BBQ or using sous vide cooking - to yield perfectly cooked picanha every time.
Picanha is so good because it has a rich, intense flavor and incredibly tender texture. This makes it a great choice for home cooks looking to create a delicious and memorable meal. Thanks to its high fat content and well-marbled meat, picanha also stays moist and juicy on the inside, making it an ideal choice for anyone who loves the flavor of beef. Additionally, picanha is very easy to cook at home - whether you are grilling on the BBQ or using sous vide cooking - making it an ideal choice for any home cook looking for a simple yet satisfying dinner option.
There is no one “right” way for cutting picanha. It all depends on the type of dish you are preparing and how large your picanha is. Some common ways to cut picanha include slicing it into steaks, cubing it for kebabs or fajitas, or roasting it whole for a roast. If in doubt, a good rule of thumb is to talk to an expert grill master or chef about the best way to cut picanha for the specific recipe you are trying to make. You can also look up various picanha recipes online for inspiration and ideas on how to best prepare this delicious cut of beef.
Picanha and top sirloin cap (or coulotte steak) are both cuts of beef from the same part of the cow. The main difference between them is that picanha has a thicker layer of fat, which helps it to stay moist and flavorful during cooking. Picanha is also more marbled than top sirloin cap, which makes it even more tender and juicy. On the other hand, top sirloin cap is leaner and has a more intense beefy flavor that some people prefer. So if you have a preference for either flavor or texture, picanha or top sirloin cap might be the right choice for you.
Leave a Reply