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Picanha Steak Recipe

Grilled picanha steak sliced and topped with chimichurri sauce on a rustic platter
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Jake Miller’s go-to cut when the fire’s hot and family’s hungry. Learn how this farmer grills or roasts picanha—Brazilian sirloin cap—with simple seasonings, a crisp fat cap, and a whole lot of flavor. Whether outdoors over coals or inside the kitchen with the oven humming, this is steak the Miller way.

Ingredients

Scale
  • 1 whole picanha roast (2 to 2.5 lbs), fat cap on
  • 1 ½ tablespoons kosher salt
  • 1 teaspoon garlic powder (optional)
  • 1 teaspoon smoked paprika (optional, for color)
  • Freshly ground black pepper

Instructions

  1. Preheat oven to 275°F (or prep your charcoal grill with hot and cool zones).
  2. Score the fat cap in a crosshatch pattern about ¼ inch deep.
  3. Rub the picanha with salt, pepper, and optional garlic powder or paprika.
  4. For oven: Place fat-side up on a wire rack over a sheet pan. Roast until internal temp reaches 120°F (about 60–75 minutes). Then broil for 4–6 minutes to crisp the fat.
  5. For grill: Sear fat-side down over high heat, then move to cooler side and finish to 130°F internal temp. Let rest, tented, for 10–15 minutes.
  6. Slice against the grain and serve warm.

Notes

Jake recommends letting the meat come to room temperature before cooking. For leftovers, slice thin and use in sandwiches, fajitas, or skillet hash. Never skip the rest time—it’s what makes every bite tender and juicy. Lucky the Dalmatian agrees (especially if there’s a biscuit on the side).

Nutrition

Find it online: https://www.adorarecipes.com/picanha-steak/