Picanha is a highly prized cut of beef in Brazilian cuisine, famous for its intense flavor and a thick outer layer of fat that ensures tenderness and richness during cooking. In the United States, it is often referred to as the Top Sirloin Cap or Coulotte, located at the very top of the sirloin area.
Although it might be less famous than cuts like tenderloin or ribeye, Picanha offers an exceptional quality-to-price ratio. It delivers a bold taste and excellent cooking results at a generally more affordable cost, making it ideal for backyard BBQs and dinner parties.
You don’t need to be a pitmaster to prepare a great Picanha at home; all you need are a few ingredients, a good griddle, and most importantly, high-quality meat. How to cook Picanha with this specific method, was shared with me by a professional restaurateur.
Heat a cast-iron griddle or a heavy non-stick pan over high heat. It must be screaming hot before you place the meat down. If you have a wood-burning fireplace with a lava stone, that is ideal, but a standard kitchen cast-iron griddle works perfectly as long as it is very hot.
Do not trim the fat cap off the meat, even if it seems excessive; it provides essential flavor and tenderness. While the griddle heats up, pour a generous amount of coarse salt into a large tray or container. Take the beef and press it firmly into the salt on all sides, creating a salt breading. This layer protects the meat during cooking and seasons it perfectly.
Place the whole roast onto the hot griddle. Sear for at least 10 minutes for rare, then flip and cook for another 10 minutes. Don't forget to sear the sides for a few minutes as well. If the cut is particularly thick, increase the cooking time accordingly; don't be afraid to leave it on a bit longer to reach your desired doneness.
Picanha is best served rare or medium-rare; overcooking can make it tough. If you prefer your meat more well-done, it is best to slice the meat first and then briefly sear the individual slices to finish them.
Once cooked, use a knife to scrape off the excess salt crust. Remove as much as possible to prevent the meat from being too salty. Slice the Picanha against the grain to ensure every bite is tender.
Serve the slices immediately while hot. You can drizzle them with extra virgin olive oil and add a dusting of black pepper if desired.
The salt crust doesn't just add flavor; it also prevents the fat from burning and creating unpleasant smoke, making this a great dish to cook indoors without smoking out your kitchen.
In Brazil, Picanha is often cooked on large skewers and served with farofa, white rice, or black beans. It is a social dish, perfect for sharing with friends at a barbecue.
