Known as picanha in Brazil and across Latin America, this roast is packed with flavor and has a texture similar to sirloin. There are many ways to cook it, but cutting it into individual steaks and grilling is the classic approach.
We'll focus on the traditional Brazilian skewer method, similar to rotisserie cooking, and also cover how to roast your picanha in the oven.
For the best flavor, grill over natural charcoal or a low-burning wood fire. Propane works fine, but charcoal or wood imparts more flavor. Prep the grill by rubbing a little of the fat cap on the grates to keep the steaks from sticking.
Thaw and prep
Place the picanha in the refrigerator a full 24 hours before you plan to cook, allowing it to thaw fully.
Score the fat cap by slicing crisscross cuts into the top — do your best not to cut into the meat. Scoring keeps the picanha from shrinking, curling, and disfiguring on the grill, and creates channels for fat to seep into the meat.
Preheat and set up the grill for indirect grilling. On gas grills, light half the burners. On charcoal grills, arrange lit coals on one side. Pat the roast dry with paper towels and place on a cutting board.
Skewer method 1 — bite-sized
Cut the picanha into serving-size sections against the grain. Pinch each section into a semicircle, fat side out, and thread onto a long metal skewer. Pat down with rock salt on all sides. Grill for at least a few minutes per side until the meat reaches your desired temperature. Rest before serving thin slices straight off the skewer.
Skewer method 2 — skewered steaks
Cut the picanha into individual steaks 1–1.5 inches thick, slicing with the grain so the final cut is against the grain. Roll the steaks in rock salt. Place skewers on the hottest part of the grill, fat cap up, sear for 1–2 minutes, then flip and repeat. Sear the sides for 1–2 minutes as well. Move steaks to the indirect heat side and continue cooking. For rare (125°F), cook 8–11 minutes, flipping halfway. For medium-rare (135°F), cook 9–14 minutes, flipping halfway. Remove from the grill and rest 10 minutes. Cut against the grain and serve.
In the oven
Preheat the oven to 250°F. Line a baking sheet with foil and set a baking rack on top. Preheat a large cast-iron skillet or non-stick pan to medium-high.
Pat the roast dry. Lay it on a cutting board fat cap up. Score the fat in a crosshatch pattern without cutting through to the meat. Season generously with salt.
Add 1 tablespoon of canola oil to the pan, then add the roast fat-cap down. Sear for 3–5 minutes per side, until a brown crust forms. Place the roast on the prepared rack and bake on the center rack: 1 hour 10 minutes for rare (125–135°F), 1 hour 15 minutes for medium-rare (135–140°F). Cook longer for higher doneness. Rest 10 minutes, carve against the grain, and serve.
