Brazilian Picanha

The crown jewel of the sirloin. A little prep, a lot of flavor, and absolutely worth it.

Picanha (also called the sirloin cap) is beloved in Brazil—and for good reason. Rich, beefy, and juicy, this cut delivers big on tenderness and taste, especially when treated with the respect it deserves. Whether you’re working with a grill or an oven, we’ll walk you through exactly how to do it.

What you’ll need:

• TriTails Picanha (thawed)

• Coarse salt (rock salt or kosher)

• Meat thermometer

• A grill with both indirect and direct heat zones

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Step-by-Step:

1. Prep the Picanha

   • With the fat cap side down, trim off any silver skin from the meat side.

   • Find the grain and slice off one-inch steaks from each end (across the grain, 90º angle). These end cuts aren’t as tender but still great.

   • Slice the center into three uniform steaks.

2. Dry Brine

   • Generously salt only the meat sides with coarse salt. Leave the fat cap alone—you want that fat to render, not crust up.

   • Place uncovered on a plate and refrigerate for 6–24 hours. The longer the better for deep seasoning.

3. Cook Low & Finish Hot

   • Preheat your grill. Set up for indirect heat and cook picanha until it reaches 115ºF internally (about 20–25 minutes).

   • Move steaks to high heat and sear each side for 45 seconds to 1.5 minutes, flipping frequently. The fat will flame and char—that’s good.

   • Remove when steaks hit 130–135ºF for medium-rare.

4. Rest & Serve

   • Let rest 5–10 minutes, slice against the grain, and enjoy.

🎥 Want a visual? SnS Grills does a phenomenal job showing how it’s done:
Watch on YouTube

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🥩 No Grill? No Problem – Stovetop + Oven Method

What you’ll need:

• TriTails Picanha (thawed)

• Coarse salt

• Oven-safe skillet

• Tongs & meat thermometer

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Step-by-Step:

1. Salt the Picanha

   • Salt both sides at least 30 minutes (or up to 12 hours) before cooking.

2. Render the Fat

   • Heat an oven-safe skillet over medium heat. Place the whole picanha fat-side down and let it render for 5–8 minutes. This step adds flavor and keeps things tender.

3. Sear the Other Side

   • Flip and sear the meat side for another 5–8 minutes, until it gets a nice crust.

4. Finish in the Oven

   • Preheat your oven to 250ºF.

   • Transfer the skillet to the oven and roast for 8–10 minutes or until internal temp hits your desired doneness.

   • Optional: You can slice into steaks and finish cooking those individually in the skillet for more control.

5. Rest & Slice

   • Let the picanha rest 5–10 minutes, then slice against the grain and serve.

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👇 Got questions or want to show off your results?

Email us at Cooking@tritailsbeef.com or tag us on social media—we’d love to see how your picanha turned out!

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Say your prayers, kiss the cook, and savor the sirloin cap.