Ingredients:

  • 1 Picanha Steak (approx. 2-3 lbs / 900g-1.4kg), fat cap intact
  • 2 tablespoons (30ml) coarse sea salt or kosher salt
  • 1 tablespoon (15ml) freshly ground black pepper
  • 1 tablespoon (15ml) olive oil (optional, for brushing the grill)

Instructions:

  1. Pat the picanha dry with paper towels. Using a sharp knife, score the fat cap in a crosshatch pattern, about 1/4-inch deep. Be careful not to cut into the meat.
  2. Generously season the entire picanha (including the fat cap) with coarse salt and pepper.
  3. Allow the picanha to rest at room temperature for at least 30 minutes. This helps the meat cook more evenly.
  4. Preheat your grill to medium-high heat (about 400-450°F / 200-230°C). If using charcoal, ensure the coals are glowing red and covered with a light ash. Clean the grill grates and lightly oil them (optional).
  5. Place the picanha on the grill, fat-cap side down. Cook for 5-7 minutes, or until the fat cap is golden brown and crispy.
  6. Flip the picanha and cook for another 5-7 minutes, or until the internal temperature reaches your desired doneness: Rare: 125-130°F (52-54°C), Medium-Rare: 130-135°F (54-57°C), Medium: 135-145°F (57-63°C), Medium-Well: 145-155°F (63-68°C) (Not recommended!), Well-Done: 155°F+ (68°C+) (Please don’t!)
  7. Remove the picanha from the grill and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
  8. Slice the picanha against the grain into 1/4-inch thick slices. Serve immediately.