Grilled Picanha with Garlic Butter

Picanha is a prized Brazilian cut of beef, known in the U.S. as the top sirloin cap or rump cap. It’s easily recognizable by its thick layer of fat on one side, which renders beautifully when grilled. This fat cap locks in moisture and flavor, resulting in an incredibly tender and juicy steak. In Brazil, Picanha is often skewered into a “C” shape and roasted over an open flame, but it’s equally delicious cooked on a home grill or cast iron skillet.

Wagyu Picanha takes this cut to another level. Thanks to Wagyu’s exceptional marbling, it offers unparalleled tenderness, flavor, and juiciness. The fat melts into the meat as it cooks, enhancing every bite with buttery richness. Whether you’re using American Wagyu or traditional Picanha, the key is to let that fat cap render slowly for the perfect crisp exterior and tender interior.

Start by trimming only excess silver skin or uneven edges— do not remove the fat cap. Slice the roast into 2-inch thick steaks, always cutting with the grain. After cooking, you’ll slice against the grain to ensure tenderness. Generously season with coarse salt and black pepper. You can add smoked paprika or garlic powder for extra flavor, but the beauty of Picanha lies in its simplicity.

Preheat your grill to medium-high heat (around 400°F). Start cooking fat-side down for 5–7 minutes to allow the fat to crisp and render. Flip and grill for another 3–5 minutes per side until the internal temperature reaches 130°F for medium-rare. Always let your steaks rest for 5–10 minutes before slicing to allow the juices to redistribute.

For a smoky flavor, you can grill over charcoal with a small piece of oak or hickory wood. This brings out deep, steakhouse-style notes that pair perfectly with the garlic butter finish.

Absolutely. You can sear Picanha in a cast iron skillet or oven-roast it. For stovetop cooking, start fat-side down on medium heat to render and crisp the fat, then sear both sides for 3–5 minutes. Transfer to a 400°F oven and roast until it reaches your desired doneness. The result is nearly identical—rich, juicy, and full of flavor.

While the steaks rest, melt 4 tablespoons of unsalted butter in a small pan. Add 3 minced garlic cloves and sauté gently for 30 seconds to release their aroma without burning. Stir in 1 tablespoon of chopped parsley for freshness. Drizzle this mixture over your sliced Picanha right before serving. The hot steak will soak up the butter, infusing every bite with garlicky, savory goodness.

Picanha pairs beautifully with both classic and vibrant sides. Some great options include:

• Chimichurri sauce – the acidity balances the richness of the fat.

• Roasted or grilled vegetables – like asparagus, bell peppers, or zucchini.

• Garlic mashed potatoes or crispy yucca fries.

• Brazilian rice and beans for a traditional touch.

A crisp salad or citrusy slaw also provides a refreshing contrast to the buttery beef.

Once rested, always slice against the grain to maximize tenderness. You’ll notice visible lines running through the meat—cut perpendicular to those lines. Thin slices are ideal for sharing or plating alongside sides and sauces.

Yes! Leftover Picanha makes incredible steak sandwiches, tacos, or breakfast hash. To reheat, warm it gently in a skillet with a touch of butter—avoid microwaving, as that can dry out the meat.

Full-bodied red wines like Malbec, Cabernet Sauvignon, or Syrah complement the rich, beefy flavors of Picanha. If you prefer beer, try a dark ale or porter. For a refreshing non-alcoholic option, sparkling water with lime or a citrusy mocktail pairs perfectly with the buttery finish.