Grilled Picanha Steak (Brazilian Style)
Normally, you would only use salt and ground black pepper to season the beef. The meat is so rich in natural flavor that anything more will overwhelm it. No marinades, no rubs—just salt and black pepper. But to be daring, we tried some of the Bearded Butcher “Black Seasoning” on the picahna. Next time, we might just stick to salt and pepper!
Try scoring the fat cap slightly. This will provide a funnel for fatty liquid to run through the meat as it cooks, helping to enhance the flavor.
Ingredients
- 3 Picahna Steaks, approximately a 2 lb cut
- 2 Tablespoons Coarse Sea Salt or Coarse Kosher Salt
- Metal or wooden skewers, at least 14” long (We used a combination of both.)
Instructions
- Preheat your grill: If using a charcoal grill, set it up in two zones and open all vents. You want the temperature to be really hot, around 500+ degrees Fahrenheit. You can also use a rotisserie if available. (We cooked ours on a Treager grill at its highest setting, about 450°F.)
- Prep the meat: If not already sliced, cut the picahna into 1 1/2 - 2” steaks. Skewer the meat through the fat cap, curving the steaks to form a "C" shape with the fat cap on the outside. Skewer through the next section, layering the steaks onto the skewer. You should fit 2-3 pieces on each skewer.
- Grill the steaks: Place the skewers directly on the grill between the hot and cool zones. Flip every 2 minutes to simulate rotisserie cooking. Cook until your preferred doneness. We grilled ours for 15-20 minutes to reach a medium rare (130°F).
- Rest, slice, and serve: Let the picahna rest after grilling. Hold the skewers with a heating pad if they're still hot, and slice off thin portions of the steaks for serving.
Serving Suggestion
We went all in and served the typical Brazilian rice and Brazilian beans with our picahna. If you want to try them, we have the recipes available on our website!
Recipe Credit: HeyGrillHey.com
