Recipe

Picanha Steak

A cast iron method for picanha with a crisp, rendered fat cap and a juicy, rosy center, finished with a fast garlic butter baste.

By Matt Campbell

•

4.8

Sliced picanha steak fanned on a cutting board with a browned, crispy fat cap and a small pool of garlic butter beside it

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Picanha is one of those cuts that feels like a cheat code. It’s beefy, tender when cooked to medium-rare, and it comes with its own built-in flavor booster: a thick, buttery fat cap that turns into crispy, golden goodness if you treat it right.

This is my weeknight-friendly, no-grill-required picanha. We score the fat, season it aggressively (because steak likes confidence), sear it fat-side down until it renders, then finish it with a quick baste that makes your kitchen smell like a restaurant in the best way.

Raw picanha with a thick fat cap on a cutting board next to kosher salt, black pepper, garlic, butter, and a small bowl of chimichurri

Why It Works

Crisp, rendered fat cap: Scoring plus a patient fat-side sear gives you the crackly edges people fight over.
Juicy center: A quick oven finish (or gentle stovetop finish) keeps the inside tender and rosy.
Big flavor, simple ingredients: Salt, pepper, garlic butter, and an optional bright sauce. That’s it.
Slice-it-right payoff: Cutting across the grain turns picanha from “pretty good steak” into “why is this so tender?”

Pairs Well With

Storage Tips

Refrigerate: Cool leftover picanha, then store airtight for up to 4 days.

Freeze: Wrap tightly, then freeze up to 2 months. Thaw overnight in the fridge.

Reheat without sadness: Warm slices in a covered skillet over low heat with a splash of beef broth or water, just until heated through. Or go cold and slice thin for sandwiches and salads.

Best leftover move: Chop and crisp in a hot pan for steak and egg tacos, then hit it with lime and a little chimichurri.

Common Questions

What cut is picanha?

Picanha is the top sirloin cap with a thick fat cap on one side. Depending on your butcher and where you live, you may also see it labeled sirloin cap, coulotte, or rump cap. That fat cap is not optional. It is the point.

How much picanha per person?

Plan on about 6 to 8 ounces per adult if it’s the main event. If you’re serving a bunch of sides, 5 to 6 ounces works.

What internal temperature should I cook picanha to?

For the classic juicy result, pull at 125°F to 130°F for medium-rare, then rest. After resting, it typically lands around 130°F to 135°F.

Quick pull-temp guide:

Rare: 120°F to 125°F (finish around 125°F to 130°F)
Medium-rare: 125°F to 130°F (finish around 130°F to 135°F)
Medium: 135°F to 140°F (finish around 140°F to 145°F)
Medium-well: 145°F to 150°F (finish around 150°F to 155°F)

Do I have to use an oven?

No, but it helps. If your picanha is thinner (about 1 to 1.25 inches), you can finish on the stovetop over medium-low after the initial sear. For thicker pieces, the oven is safer and more even.

How do I slice picanha correctly?

Look for the direction of the muscle fibers, then slice across the grain into thin strips. Picanha’s grain can curve, so as you slice, you may need to rotate the roast a bit to keep cutting across the grain.

Can I grill this instead?

Absolutely. Start fat-side down over medium heat to render, then move to hotter heat to finish. Still slice across the grain.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cast iron skillet or heavy oven-safe skillet
Sharp chef’s knife
Cutting board
Instant-read thermometer
Tongs
Paper towels

The first time I cooked picanha at home, I treated it like any other steak. I was proud of the crust, but the fat cap was still kind of… chewy. Then I learned the trick: score it, start it fat-side down, and let it take its time. Now it’s one of my favorite “impress people without stressing” dinners, because the steak basically brings its own sauce in the form of rendered beef fat. Add garlic butter and suddenly everyone’s hovering near the cutting board like it’s a campfire.

Picanha Steak

(4.8 Reviews)

Prep Time 10 mins

Cook Time 18 mins

Total Time 28 mins

Servings 4

Ingredients

2 to 2 1/2 lb picanha (top sirloin cap), fat cap on (names vary by butcher)
2 tsp kosher salt, plus more to taste
1 1/2 tsp freshly ground black pepper
1 tsp smoked paprika (optional, but great)
1 tbsp neutral oil (avocado, grapeseed, or canola)
3 tbsp unsalted butter
3 garlic cloves, smashed
2 sprigs fresh rosemary or thyme (optional)
Flaky salt, for finishing (optional)

Optional bright sauce (quick chimichurri shortcut):

1/2 cup chopped parsley
1 small garlic clove, finely grated
1 tbsp red wine vinegar or fresh lemon juice
1/3 cup olive oil
Pinch of salt and red pepper flakes

Kosher salt, cracked black pepper, garlic cloves, and butter arranged on a kitchen counter next to a cast iron skillet

Instructions

Prep the steak

Take the chill off: Pat the picanha dry with paper towels. Let it sit out for 20 to 30 minutes while you prep everything else. It won’t truly hit room temp, but it’ll cook more evenly.
Keep it whole: For this cast iron method, cook the picanha as one piece (roast-like steak), fat cap on. We’ll slice it after resting.
Score the fat cap: Using a sharp knife, lightly score the fat in a crosshatch pattern, about 1/2 inch apart. Cut through the fat, not deep into the meat.
Fat-cap check: If the fat cap is extremely thick (over about 3/4 inch), lightly trim it down so it can actually render. If it’s thin, don’t stress, just be gentle with the heat so you don’t scorch it.
Season: Sprinkle salt, pepper, and smoked paprika (if using) all over, including the sides. Press it in.

Sear and finish

Heat the oven: Preheat to 375°F.
Get the skillet hot: Heat a cast iron skillet over medium-high until very hot. Add oil and let it shimmer.
Smoke note: Rendering beef fat can get smoky. Turn on the hood and crack a window if you need to. Your future self will thank you.
Render the fat cap: Place the picanha in the skillet fat-side down. Use tongs to press it so the fat makes full contact. Cook 6 to 8 minutes, adjusting heat as needed so it sizzles steadily, until the fat is deeply golden and a good amount has rendered.
Sear the other sides: Flip and sear the meat side 2 to 3 minutes, then sear the edges 1 minute each using tongs.
Butter baste: Reduce heat to medium-low. Add butter, smashed garlic, and herbs (if using). Tilt the pan and spoon the foamy butter over the steak for 45 to 60 seconds.
Oven finish: Transfer the skillet to the oven. Roast 6 to 10 minutes, depending on thickness, until the steak reaches 125°F to 130°F in the thickest part for medium-rare.
Timing reality check: Stove power, thickness, and starting temp change everything. Use the thermometer, not the clock.

Rest and slice

Rest: Move picanha to a cutting board. Rest 12 to 15 minutes. This is non-negotiable if you like juicy steak.
Foil or no foil? Skip the tight foil wrap. If you want, tent it loosely so the crust stays crisp.
Slice across the grain: Identify the grain direction, then slice thinly across it. Since the grain can curve, rotate the roast as you go to stay across the grain. Finish with flaky salt if you’re feeling fancy.
Optional sauce: Stir together parsley, garlic, vinegar or lemon, olive oil, salt, and red pepper flakes. Spoon over slices or serve on the side.

Matt’s tiny but mighty tips

If it’s smoking like crazy: Turn the heat down a notch. You want a strong sizzle, not a house alarm.
If the fat cap isn’t browning: You’re either too cold or not making full contact. Press it down and be patient.
If you overshoot the temp: Slice it thin and serve with sauce. Thin slices and something bright can rescue a lot.

Nutrition information is estimated.

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Picanha Steak

Why It Works

Pairs Well With

Recommended

Cast Iron Steak

Garlic Butter Hanger Steak

Garlic Butter Steak Bites

Garlic Butter Minute Steak

Storage Tips

Common Questions

What cut is picanha?

How much picanha per person?

What internal temperature should I cook picanha to?

Do I have to use an oven?

How do I slice picanha correctly?

Can I grill this instead?

Picanha Steak

Ingredients

Instructions

Prep the steak

Sear and finish

Rest and slice

Matt’s tiny but mighty tips