Gaúcho-Style Picanha (Top Sirloin Cap)

• •1 whole piece picanha (top sirloin cap), with fat cap intact
• • to taste coarse sea salt or rock salt (sal grosso)

Instructions

1. 1

   Prepare the Picanha: Carefully inspect the picanha. Trim off any excess silver skin or very thin, scraggly pieces of meat, but leave the thick fat cap completely intact. Score the fat cap in a crosshatch pattern, cutting only through the fat, not into the meat. This helps render the fat and allows salt to penetrate.

2. 2

   Season Generously: Pat the picanha dry with paper towels. Liberally season all sides of the picanha with coarse sea salt. Do not be shy; the coarse salt forms a crust and much of it will fall off during grilling.

3. 3

   Preheat Grill: Prepare your charcoal or gas grill for high, direct heat. For charcoal, aim for a hot zone where you can hold your hand over the grates for only 2-3 seconds. For gas, preheat to its highest setting. Clean the grill grates thoroughly.

4. 4

   Grill Fat Side Down: Place the picanha fat-side down directly over the high heat. Grill for 8-10 minutes, or until the fat cap is deeply golden brown and crispy, with significant rendering.

5. 5

   Sear Remaining Sides: Flip the picanha and sear the other sides (the meatier sides) for 3-5 minutes per side, creating a beautiful crust.

6. 6

   Finish Cooking (Optional Indirect Heat): If the outside is nicely seared but the internal temperature is not yet to your liking, move the picanha to a cooler, indirect heat zone (if your grill has one) and continue cooking until it reaches your desired doneness. For medium-rare, aim for an internal temperature of 125-130°F (52-54°C); for medium, 130-135°F (54-57°C). Use an instant-read thermometer.

7. 7

   Rest the Meat: Once cooked, transfer the picanha to a cutting board and tent loosely with foil. Let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring a tender and moist result.

8. 8

   Slice and Serve: Slice the picanha against the grain into thick, approximately 0.5 to 0.75-inch (1.25-2 cm) slices. Serve immediately.

Chef's Tips

• 💡Don't trim the fat! The fat cap is crucial for flavor and moisture. Scoring it helps it render beautifully.
• 💡Coarse Salt is Key: Using fine salt will make the meat too salty. Coarse salt creates a crust and much of it falls off, leaving perfect seasoning.
• 💡Monitor Doneness: Picanha is best served medium-rare to medium. Overcooking will dry out this delicious cut. An instant-read thermometer is your best friend.
• 💡Resting is Non-Negotiable: Do not skip the resting step! It makes a huge difference in the juiciness of the meat.
• 💡Serving Suggestions: Traditionally served with farofa (toasted cassava flour), arroz (rice), molho à campanha (Brazilian vinaigrette), and often a simple green salad.