06/12/2026
Picanha is a popular, flavorful cut of beef from the rump cap, known for its thick fat cap and rich, beefy taste, especially popular in Brazilian steakhouses where it's often grilled on skewers. To cook it, sear the fat cap first to render it crispy, then roast or grill the meat, slicing it thinly against the grain before serving to ensure tenderness. It's considered a more economical alternative to prime cuts like ribeye.
What it is
A cut from the top sirloin, also called rump cap or coulotte.
Characterized by a thick, flavorful fat cap on one side.
A staple in Brazilian steakhouses (churrascarias).
How to cook it
Season: Generously season the meat side with salt and pepper; avoid seasoning the fat cap.
Sear: Start by searing the fat side down in a hot skillet or on the grill to render the fat and create a crust.
Roast/Grill: Transfer to a cooler part of the grill or an oven to finish cooking to your desired doneness (medium-rare is common).
Rest: Let the meat rest for 10-15 minutes after cooking.
Slice: Cut thinly against the grain for maximum tenderness.
Serving suggestions
Serve with traditional sides like rice, beans, or cassava.
Top with chimichurri sauce.
