Picanha Steaks

Picanha Steaks

This reverse-seared picanha recipe is all about simplicity and flavour. Using just coarse sea salt and a Weber kettle setup, you’ll get beautifully juicy, medium-rare steaks with a crisp, rendered fat cap. No rotisserie needed – just old-school charcoal grilling done right.

What is Picanha (Rump Cap)?

Picanha is the rump cap, a prized cut in Brazilian barbecue. It’s known for its thick fat cap, rich beef flavour and tenderness when cooked properly. The key is selecting a piece with an even fat layer and some marbling through the meat.

What to Look For When Buying:

Look for a rump cap with:
•    A consistent fat cap (not patchy or too thin)
•    Visible marbling through the meat
•    A fresh, deep red colour

Higher quality beef (such as grain-fed Angus) will give you a juicier, more forgiving result, especially if you’re cooking to medium rare.

Equipment Needed:
•    Weber kettle (57cm / 22”) or similar charcoal BBQ
•    Charcoal baskets
•    Lump charcoal
•    Meat thermometer (instant-read plus ambient probe if you have one)
•    Tongs
•    Sharp knife
•    Foil

Preparation:
Start by trimming any silverskin or excess fat from the underside of the rump cap, leaving the main fat cap intact. It’s easier to slice when the fat cap is facing down. Cut the picanha with the grain into steaks about 2.5cm (1”) thick. This way, when you slice after cooking, you’ll be cutting across the grain for maximum tenderness.

Season the steaks generously with coarse sea salt on both sides. Don’t forget to press the fat cap into the salt as well. As the salt dissolves, it draws moisture to the surface, seasons the meat and helps tenderise it from the inside.

The Cook:
Set up your Weber kettle for dual-zone cooking using charcoal baskets. Light one basket of lump charcoal and, once fully ashed over, place it on one side of the grill. This creates a cooler indirect zone and a hotter direct zone.

Bring the BBQ up to around 150–160°C (300–320°F) with the lid on and vents adjusted. Place the steaks on the cooler side of the grill with the fat cap facing the heat. Insert a temperature probe into one steak and cook indirectly until the internal temperature reaches around 46°C (115°F).

As the steaks near this temperature, light a second basket of lump charcoal. Once ready, remove the steaks from the grill and let them rest loosely covered with foil for about 10 minutes. You can top them with thyme that’s been soaked in garlic and butter for extra flavour.

Tip the hot charcoal into the Weber and leave the lid off to allow maximum airflow and heat. You want searing-hot temperatures for this stage.

The Payoff:
Place the rested steaks directly over the hot coals. Sear, flipping every minute or so, until the internal temperature reaches around 54°C (130°F) for medium rare. Move the steaks around to avoid flare-ups.

Once cooked, slice thinly across the grain and serve immediately. No long rest is needed after the sear since the steaks were already rested earlier.

Ingredients:
•    1 whole rump cap (picanha), approx. 2.5–3kg (5.5–6.6 lb)
•    Coarse sea salt, to taste
•    Fresh thyme (optional)
•    50g butter (about 3 tbsp), melted
•    2 cloves garlic, minced

Recipe Steps:
1    Trim silverskin and excess underside fat from the picanha, leaving the fat cap intact.
2    With the fat cap facing down, slice into steaks about 2.5cm (1”) thick, cutting with the grain.
3    Season generously on both sides with coarse sea salt.
4    Set up your Weber kettle for dual-zone cooking using charcoal baskets.
5    Preheat the BBQ to 150–160°C (300–320°F).
6    Place steaks on the indirect heat side with the fat cap facing the heat.
7    Cook until internal temperature reaches 46°C (115°F).
8    Remove steaks and rest loosely covered with foil for 10 minutes.
9    Light additional charcoal and prepare the grill for high-heat direct searing.
10    Sear steaks over direct heat, flipping every minute, until internal temperature reaches 54°C (130°F).
11    Slice thinly across the grain and serve immediately.

Recipe Info:
•    Prep Time: 15 minutes
•    Cook Time: 30–45 minutes
•    Serves: 4–6
•    Effort: Easy
•    Course: Main
•    Cuisine: Australian / Brazilian-inspired
•    Hydration: 2 beers (optional but very recommended)

Tips & Variations
•    Don’t Skip the Reverse Sear: This method gives you a more even doneness from edge to edge and makes it easier to nail medium rare.
•    Use Lump Charcoal for Searing: Lump burns hotter and cleaner than briquettes, perfect for that final crust.
•    Herb Butter Upgrade: Mix softened butter with garlic, thyme and a pinch of salt, then finish the steaks with a dollop on top.
•    Slice Thinly: Picanha shines when sliced thin against the grain. Thick slices can feel chewy, even when perfectly cooked.
•    Alternative Seasoning: Traditional Brazilian style is just salt, but you can add cracked black pepper or a light steak rub if you want to mix things up.

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